Allu Pakoras (Savory Potato Fritters)
Pakoras(aka Bhajis) are deep-fried savory fritters or dumplings made with chickpea flour(besan).
Ingredients
- 2 cups potatoes (peeled and sliced not thicker than 1/4 inch)
- 1½ cup besan (gram flour)
- ¼ cup rice flour (optional)
- ½ tsp turmeric powder
- ½ tsp cumin powder
- ½ tsp chili powder (or to your taste)
- ⅛ tsp ajwain seeds (thymol or carom seeds)
- ⅛ tsp baking soda
- 1 tsp salt (or to your taste)
- ½-¾ cups water
- 2 cups oil (for deep frying—use an oil with a high smoke point like peanut or canola, safflower, or soybean)
- Dash chaat masala or black salt (available at any Indian grocery store)
Instructions
- In a mixing bowl, combine all the dry ingredients.
- Add a little water at a time and whisk until smooth. The consistency should coat the back of a spoon. You don't get delicious pakoras if the batter is too thin.
- Scrub, peel, wash, and slice the potatoes. Keep a bowl of water handy and place the cut potatoes in the bowl as you go along. Do not cut them too thin or too thick.
- Rinse again, drain, and pat dry with paper napkins or a kitchen towel, and place them in the chickpea batter. If you don't pat or drain them dry, the excess water will thin the batter, and the pakoras will end up with a thin layer of batter.
- Heat oil on medium-high heat in a deep wok or pan (approximately 350 degrees if you use a reading thermometer).
- When hot, carefully pick each slice of potatoes from the batter and slide them in slowly and carefully into the hot oil. You can use kitchen tongs to do this. I use my fingers, but you must be careful of the hot oil.
- Deep fry in batches on medium heat till golden brown. It takes about 4-5 minutes on each side.
- Remove with a slotted spoon or sieved spatula and drain on paper towels to absorb excess oil. If any crisp bits are floating around from the batter, remove those too before you put in the next batch to fry.
- Depending on how large your fryer is, it will take several batches. Do not crowd them in.
- Sprinkle chaat masala or black salt over the pakoras and toss gently.
- Place hot pakoras on a serving dish.
- Serve with mint chutney, tamarind chutney, tomato ketchup, or hot sauce.
Notes
Rice flour absorbs excess moisture, giving the pakoras a crispier finish.
You can also cut the potatoes in half and fix many varieties of them.
Pakora Variations
Cauliflower Pakoras
Substitute the potatoes for cauliflower flowerets. Cut about 2 cups of the flowerets to about an inch or a little more in size. Slice lengthwise and in half again in case the pieces are too broad. Wash, pat dry, dip in batter, and fry. Turn gently after 3-4 minutes. Fry until you get a nice golden brown color—approximately 8 minutes.
Zucchini Pakoras
Wash two medium zucchini, pat dry, and slice into circles. Add to batter, coat each slice well, and deep fry in batches, slowly turning them around till golden brown. Approximately 6-7 minutes.
Eggplant Pakoras
Wash the eggplant and cut it into thin circles. If you use the large Black Beauty variety, you can cut the circles in half if they are too large. Wash and pat dry. Dip in batter and fry on medium-high heat till golden brown on both sides. Approximately 8-10 minutes.
Cauliflower Pakoras
Substitute the potatoes for cauliflower flowerets. Cut about 2 cups of the flowerets to about an inch or a little more in size. Slice lengthwise and in half again in case the pieces are too broad. Wash, pat dry, dip in batter, and fry. Turn gently after 3-4 minutes. Fry until you get a nice golden brown color—approximately 8 minutes.
Zucchini Pakoras
Wash two medium zucchini, pat dry, and slice into circles. Add to batter, coat each slice well, and deep fry in batches, slowly turning them around till golden brown. Approximately 6-7 minutes.
Eggplant Pakoras
Wash the eggplant and cut it into thin circles. If you use the large Black Beauty variety, you can cut the circles in half if they are too large. Wash and pat dry. Dip in batter and fry on medium-high heat till golden brown on both sides. Approximately 8-10 minutes.