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Potato Fritters (Aloo Pakoras)

Potato Fritters (Aloo Pakoras)

North Indian appetizers or snacks, Pakoras are batter fried vegetables or fish. The batter is usually made of gram flour or besan mixed with water and a few select spices such as coriander and chilli.

bar Potato Fritters (Aloo Pakoras)

Picture by Werner Van Peppen

Serves 2-4

Oil, for deep frying
2 medium sized fluffy potatoes, peeled and coarsely grated
1 green chilli, finely chopped
¼ tsp coriander seeds
¼ tsp cumin seeds
50g/2 oz gram flour or besan
¼ - ½ tsp salt


Heat the oil in a deep saucepan or a deep-fat fryer.

In a bowl, mix the rest of the ingredients with 2 tbsp of water to make a stiff, thick batter. If it seems too runny, add some more flour.

The temperature of the oil is important. To check whether it is hot enough, add a tablespoon from the pan to the pakora mixture. If it sizzles, the oil is ready. Slowly place teaspoon-size drops of the mixture into the oil, 5-6 at a time, depending on the size of the pan. They take about a minute to cook and should turn golden. When they have cooled they will be crunchy. Take them out of the oil and place them on a plate covered with kitchen paper. Taste one before you fry the whole batch, and adjust the seasoning if necessary. Serve hot with a chutney or tomato ketchup.


(c) 2012

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