Welcome to the world of flavors where we bring you a recipe that’s not just a treat to your palate but also a joy to cook - the classic Potato Pakoras. These golden, crispy fritters are a staple in Indian cuisine and are perfect for any occasion, be it a cozy family gathering or a vibrant party with friends. Made with potatoes and aromatic spices, wrapped in a light chickpea flour batter, these pakoras are fried to perfection, offering a crunchy exterior with a soft, flavorful interior. So, let’s embark on this culinary journey and add a dash of spice to your kitchen with our easy-to-follow recipe.
Customizing This Dish
- Starchy potatoes are best for frying, but all-purpose potatoes, such as our Yukon Gold or Huckleberry Gold, work as well. You can use waxy potatoes, but they’ll lack the fluffy interior that really make this dish shine.
- If you want a lighter, fluffier pakora, use club soda in place of regular water in the batter.
- Pakoras are incredibly versatile, and you can use just about any variety of vegetables to use up whatever you have on hand. Here’s a list of other vegetables that work well in this dish.
- Onions: Slice into thin rings or half-moons for a sweet, caramelized flavor when fried.
- Hearty Greens: Roughly chop for a nutritious and colorful addition.
- Green Beans: Cut into small pieces or thin strips to maintain a nice bite.
- Bell Peppers: Slice into thin strips for a sweet, crunchy addition.
- Zucchini: Grate or slice into thin rounds for a tender bite.
- Cauliflower or Broccoli: Chop into small florets for a hearty texture.
- Carrots: Peel and grate or chop into fine matchsticks for a colorful and crunchy texture.
- Feel free to experiment with the spices as well. Add a pinch of asafoetida for a unique aroma, or a sprinkle of chaat masala for a tangy kick.
Storing and Reheating Leftovers
To store leftover pakoras, let them cool completely and then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat the pakoras in a preheated oven at 350°F for about 5-10 minutes, or until they’re hot and crispy. You can also reheat them in an air fryer or on a skillet with a little oil to restore their crunch. Avoid using a microwave, as it can make the pakoras soggy.
Potato Pakoras
- Frying thermometer
- 1 cup chickpea flour (besan)
- 2 cups starchy or all-purpose potatoes, peeled sliced (about 1/8 in thick)
- ½ tsp cumin seeds
- ½ tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to taste)
- 1/2 tsp garam masala
- Salt to taste
- Water as needed
- Oil for frying
- In a large mixing bowl, combine gram flour, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala, and salt.
- Gradually add water to the dry ingredients, mixing continuously to form a smooth, thick batter.
- Heat oil in a deep frying pan over medium heat to 375F.
- Dip the potato slices into the batter until they are well coated, then drop them into the hot oil. Be sure not to overcrowd them, it’s better to work in batches.
- Fry the pakoras until they turn golden brown and crispy, about 2-3 minutes on each side.
- Remove the pakoras with a slotted spoon and place them on paper towels to drain excess oil. Serve hot with your favorite chutney (such as our Scallion Cilantro Chutney) or sauce.
