Crispy Aloo Pakora Recipe | Aloo Pakora | Potato Fritters

Crispy Aloo Pakora Recipe Aloo pakora is one of the most favorite pakora of people. But I have heard during  long time that some people say that their pakora will not come out crispy as they make. So here I am sharing a recipe of crispy aloo pakora which is really crispier from the outside and the ingredients which I am using are necessary to add to make your paokora crispy. These paokora goes well with sauce and a cup of hot tea. Also to make it more spicy, you can sprinkle some chaat masala powder which increases its taste. So let’s know how  to make it.

Necessary Ingredients Required For Crispy Aloo Pakora

  • Potato = 2, large size
  • Gram flour = 1/2 cup
  • Rice flour = 2 tbsp
  • Red chili powder = 1 tsp
  • Turmeric powder = 1/4 tsp
  • Salt = as per taste
  • Garlic paste = 1/2 tsp
  • Oil = for deep frying

Instructions For Making It

Step 1

Firstly peel off the potatoes and wash them well.

Step 2

Now chop potatoes into thin round slices and transfer them in a bowl full of water so that they do not turn black.

Step 3

Take a mixing bowl, add gram flour, rice flour, red chili powder, turmeric powder, garlic paste, salt and mix well.

Step 4

Now gradually add water in it and make a smooth lump free batter from the flour.

Step 5

Do not make batter too thick or in running consistency.

Step 6

Take a wok or a pan, add oil in it and heat it up.

Step 7

Take potato slice one by one, dip it into a batter and coat it well from all the sides.

Step 8

Add them to the hot oil and fry them till they turn golden in color. Keep the flame on medium so that they do not burn.

Step 9

Flip them in between so that they cooked well from all the sides.

Step 10

Once they fried well, shake off the excess oil and transfer them to a serving plate. Fry all the slices of potato with the similar process.

Finally, your delicious crispy aloo pakora are now ready to serve, Serve them hot with sauce or green chutney and enjoy.


  • Adding rice flour in mandatory as it increases the crispiness of pakora.

Aloo Pakora

Image Source: Cook For India