Aloo ke pakode is loved by everyone. Whenever it rains here in India, everyone craves for delicious crispy pakoras, as if it is a cultural trend – barish (rain), aloo pakora, green dhania- pudina chutney and steaming hot chai (Tea). Indian potato pakora are roundels of potato dipped in thick coating of besan and deep fried till crisp. Pakoras are usually served as snacks or appetizers or even for lunch box. Kids love aloo and hence the love for aloo ke pakode. Lets learn how to make Punjabi kache aloo ke pakore.
Serves : 3- 4
Total Time: 1hr
- 250 gms medium even size Aloo (Potato)
- 1/2 cup Besan (Chickpea Flour)
- 1/2 tbsp Rice Flour (for crunchiness) Optional
- Pinch of Baking Soda
- 1/2 tsp Red Chilli Powder
- Water as needed to make a batter
- Salt to taste
- Oil for deep frying
How to make Punjabi kache aloo ke pakore:
- Peel the potatoes and cut them in even roundels. Keep them dipped in some water.
- Take the besan, salt, rice flour, baking soda and red chilli powder in a bowl.
- Add water little by little and make a smooth batter of this mixture. Make sure there are no lumps. Also ensure that the batter is not too thin. The consistency of the batter should be thick and should form ribbons.
- Meanwhile heat oil for deep frying aloo pakoras over medium flame.
- Now dip each aloo (potato) roundel in batter, coat it evenly on all sides with the batter and gently lift it with your hand and slide it in the medium hot oil.
- The oil should not be very hot or else the outside covering will cook fast but aloo will be raw (kacha) inside.
- Make sure not to put too many pakoras at a time. Each pakora should have enough space to float.
- After the covering has formed flip all of them and fry on the other side.
- Deep fry until it turns light golden brown.
- Once golden remove them from the oil and transfer them to a plate lined with paper napkin.
- Serve hot aloo pakoras with ketchup or green dhania- pudina chutney.