Aloo Pakora Recipe: What is Pakoda (Pakora)?

Pakora, also known as pakoda or bhajiya, is a popular snack food in Indian and Pakistani cuisine. It typically consists of vegetables or meat that have been coated in a spiced Gram Flour batter, and then deep-fried until crispy.

Some popular vegetables used in Pakoras include potatoes, onions, spinach, eggplant, and cauliflower. There are many variations of this dish, like, Chicken pakora, Fish pakora, Paneer pakora etc. They are often served as an appetizer or street food, and are typically served with chutneys or dips for added flavor.

They are also commonly served with tea in the evening or evening snacks and also during rainy seasons.

Here is a Pakistani aloo pakora recipe

Ingredients:

• 4 large potatoes
• 1 cup gram flour (besan)
• 1/4 cup rice flour
• 2 tbsp cornstarch
• 1/2 tsp red chili powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp baking powder
• Salt, to taste
• Oil, for deep frying

Instructions:

1. Peel and slice the potatoes into thin round slices.
2. In a large bowl, mix together the gram flour, rice flour, cornstarch, red chili powder, cumin powder, coriander powder, baking powder, and salt.
3. Add water gradually to make a thick batter.
4. Heat oil in a deep fryer or a large pan.
5. Dip each potato slice in the batter, ensuring that they are well coated.
6. Carefully drop the battered potato slices into the hot oil and fry until golden brown.
7. Use a slotted spoon to remove the pakoras from the oil and drain on paper towels.
8. Serve the pakoras hot, with your favorite dip or chutney.

Note: You could also add sliced onion, chopped cilantro, and green chili to the batter to make onion aloo pakora.

Some Other Delicious Recipes

Chicken Pulao Recipe

Karahi Gosht Recipe

Khoya Ice Cream Recipe

Here are some tips for making delicious pakoras:

Do’s:

• Use a variety of vegetables in your pakoras, such as potatoes, onions, spinach, eggplant, and cauliflower.
• Add spices to the batter to enhance the flavor, such as cumin, coriander, red chili powder, and turmeric.
• Use gram flour or besan for the batter, as it gives the pakoras a crispy texture.
• Soak the vegetables in the batter for at least 30 minutes before frying, as this will help the batter stick to the vegetables and make them more flavorful.
• Fry the pakoras at the right temperature, around 350-375F(175-190C), too high a temperature can burn them and too low will not cook them properly.

Don’ts:

• Don’t use too much water when making the batter, as this can make the pakoras soggy.
• Don’t overcrowd the pan or fryer when cooking the pakoras, as this can lower the temperature of the oil and cause uneven cooking.
• Don’t use self-rising flour or baking powder, it will make the pakora doughy.
• Don’t reuse oil that has been used for frying pakoras. Used oil can become rancid and can affect the flavor and texture of the pakoras.
• Don’t store the pakoras for a long time as they lose their crispiness, it’s best to have them fresh.

It’s important to keep in mind that deep-frying is not the healthiest cooking method. If you are looking for a healthier alternative, you can try baking or air frying the pakoras.

Conclusion

In conclusion, Aloo pakora is a popular and delicious snack in Indian and Pakistani cuisine that is made by coating slices of potato in a spiced gram flour batter and deep-frying them until crispy. The recipe is simple and versatile, allowing you to add different vegetables and spices to the batter to suit your taste.

When making pakoras, it’s important to use the right amount of water in the batter, fry the pakoras at the right temperature, and not to overcrowd the pan. Also, using gram flour or besan will give the pakoras a crispy texture, and allowing vegetables to soak in the batter for at least 30 minutes before frying will make them more flavorful. It’s also important to note that deep-frying is not the healthiest cooking method and that there are healthier alternatives such as baking or air frying. Enjoy your delicious and crispy Aloo Pakoras with your favorite dip or chutney as a snack or appetizer.