Potato Fritters Recipe / Aaloo k bhajiye / Crispy potato pakora

Potato fritters are deep-fried battered potatoes. They can be either simple potato slices, battered and deep-fried; or potatoes boiled or grated and breaded or battered then deep-fried.

Here is the simple potato fritters recipe made from just simply sliced potatoes. Do give it a try, it is a super quick and easy snack yet crisp and mouthwatering.

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Potato Fritters Recipe / Aaloo k bhajiye / Crispy potato pakora
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Firstly peel the potatoes and slice them into thin chips.
  2. In a bowl add about 1/2 teaspoon of salt and 150 ml water, mix well and soak the sliced potatoes in it. Keep aside for 5 minutes.
    In a bowl add about 1/2 teaspoon of salt and 150 ml water, mix well and soak the sliced potatoes in it. Keep aside for 5 minutes.
  3. Meanwhile make a batter by adding gram flour, rice flour, ginger garlic paste, salt, red chili powder, coriander powder, and 3/4 cup water. Keep aside. (Add the water gradually as required to make a smooth paste-like batter, the batter should not be runny).
    Meanwhile make a batter by adding gram flour, rice flour, ginger garlic paste, salt, red chili powder, coriander powder, and 3/4 cup water. Keep aside. (Add the water gradually as required to make a smooth paste-like batter, the batter should not be runny).
  4. Drain the water from the potatoes and keep the slices aside.
  5. Heat oil in a kadhai on a constant medium flame. When the oil is hot add baking soda to the batter. Mix well. Now take one slice of the potato and dip into the batter, coat it on both sides with the batter and release into the oil for deep frying. Repeat the same for all the slices.
    Heat oil in a kadhai on a constant medium flame. When the oil is hot add baking soda to the batter. Mix well. Now take one slice of the potato and dip into the batter, coat it on both sides with the batter and release into the oil for deep frying. Repeat the same for all the slices.
  6. Fry the fritters in small batches of 6-7 at a time on medium flame. Do not overcrowd the kadhai.
     Fry the fritters in small batches of 6-7 at a time on medium flame. Do not overcrowd the kadhai.
  7. Fry until they turn golden on both sides, this may take 3-4 minutes for each batch.
    Fry until they turn golden on both sides, this may take 3-4 minutes for each batch.
  8. Remove them on a paper towel to drain the excess of oil.
     Remove them on a paper towel to drain the excess of oil.
  9. Sprinkle some chat masala and garnish with onions. That's it potato fritters are ready to be served.
    Sprinkle some chat masala and garnish with onions. That's it potato fritters are ready to be served.
Recipe Notes
  1. Here the batter should be neither too thick nor too thin, it should be such that, if you dip a potato slice in it, the slice should be easily coated.
  2. Add the baking soda to the batter just before frying, as this avoids excessive oil absorption.
  3. Always fry the fritters on constant heat to avoid excess oil absorption.
  4. Oil temperature can be tested by adding a drop of batter into the oil, if the batter drop comes up immediately without changing its color, then the oil is ready to fry. If the batter drop doesn't come up immediately then the oil is cool and overheated oil makes the batter droplet to become dark in color.
  5. Sprinkling chat masala is optional yet recommended for enhanced taste. If you do not have chat masala then a mixture of half teaspoon red chilli powder and 1/4 teaspoon salt can also be sprinkled for enhancing the taste.
  6. Serving with vertically sliced onions makes the fritters irresistible. As this combination of onions and potato fritters is quite mouth-watering.

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