Name: Crispy Potato Pakora Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 medium russet potatoes; 1/2 cup red onion, sliced; 2 tbsp cilantro, chopped; 2 Serrano green chilies, minced; 2 cloves garlic, minced; 1 thumb ginger, skinned and minced; 1/2 tsp kosher salt; 1/2 tsp chaat masala; 1/4 tsp coriander powder; 1/4 tsp red chili powder; 1/4 tsp turmeric powder; 1/4 tsp cumin powder; 1/4 tsp black pepper; 1/2 cup besan flour (chickpea flour) or regular flour; 2 tbsp water; 1 cup vegetable oil

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Introduction

Crispy Potato Pakoras are a delicious Indian snack featuring tender spiced potatoes coated in a light batter and fried to golden perfection. These savory fritters make a perfect appetizer or teatime treat.

A white round plate is filled with a bed of fresh green lettuce leaves that cover the entire base and edges, creating a vibrant green border. On top of the lettuce, there are about a dozen golden brown, crispy fried fritters with uneven, rough edges, sprinkled lightly with chopped green herbs for color contrast. A small white bowl with smooth red ketchup sits on the left side of the plate resting on the lettuce. The plate is placed on a soft beige cloth, all set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium russet potatoes
1/2 cup red onion, sliced
2 tbsp cilantro, chopped
2 Serrano green chilies, minced
2 cloves garlic, minced
1 thumb ginger, skinned and minced
1/2 tsp kosher salt (plus 1 tbsp for boiling potatoes)
1/2 tsp chaat masala
1/4 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp black pepper
1/2 cup besan flour (or regular flour)
2 tbsp water
1 cup vegetable oil (for frying)

Instructions

Step 1: Peel and cube the potatoes. Place them in a pot with enough water to cover and add 1 tablespoon of salt. Boil until the potatoes are fork tender. Drain and let cool.
Step 2: In a bowl, combine the sliced red onion, chopped cilantro, minced Serrano chilies, garlic, ginger, and the remaining 1/2 teaspoon salt along with chaat masala, coriander powder, red chili powder, turmeric, cumin, and black pepper.
Step 3: Gently crush or mash the boiled potatoes in the spice mixture, keeping some texture for a nice bite.
Step 4: Sprinkle the besan (or regular) flour and water over the mixture and stir everything together until well combined.
Step 5: Heat the vegetable oil in a cast iron or deep skillet over medium heat until it reaches 180°C (350°F).
Step 6: Scoop about 2 tablespoons of the potato mixture, shape into a patty, and carefully place it into the hot oil. Fry the pakoras on both sides until they are golden brown and crispy.
Step 7: Remove the pakoras with a slotted spoon and drain on paper towels. Sprinkle with additional salt or chaat masala if desired, and serve warm with ketchup or your favorite dipping sauce.

Tips & Variations

For extra crispiness, ensure the oil is hot enough before frying but not smoking.
You can add a pinch of baking soda to the batter for a lighter texture.
Swap Serrano chilies with green jalapeños or adjust quantity to suit your spice preference.
Serve with mint chutney or tamarind sauce for authentic Indian flavors.

Storage

Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot oven or skillet to retain their crispiness. Avoid microwaving as it may make them soggy.

How to Serve

The dish shows several crispy, golden-brown fritters with green herbs visible inside, arranged on a bed of bright green lettuce leaves that fill most of the white plate. To the side, there is a small white bowl filled with smooth, deep red ketchup. The fritters have a crunchy, textured surface with uneven edges, and they are stacked in a somewhat overlapping way, making the dish look full and inviting. The plate sits on a white marbled surface with a light beige cloth partially visible at the edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, russet potatoes are ideal for their starchy texture, but you can also use Yukon Gold or other waxy potatoes. Just be aware the texture might be slightly less fluffy.

Is it necessary to boil the potatoes before frying?

Boiling the potatoes first ensures they are soft and cooked through. This step also helps in binding the mixture better, resulting in a tender pakora inside and crispy outside.