Crispy Potato Pakora Recipe
Crispy Potato Pakora is a delightful Indian snack featuring boiled and mashed russet potatoes mixed with aromatic spices and herbs, coated in a chickpea flour batter, and deep-fried to golden perfection. This crunchy and flavorful pakora makes a perfect appetizer or evening snack served with your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 pakoras 1x
- Category: Snack
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
Potato Mixture
- 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
Spices
- 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
Batter
- 1/2 cup besan flour (chickpea flour) or regular flour
- 2 tbsp water
Frying
- 1 cup vegetable oil
Instructions
- Boil Potatoes: Skin and cube the russet potatoes. Add 1 tablespoon of salt to enough water to cover the potatoes and bring to a boil. Cook the potatoes until fork tender, then drain and allow them to cool completely.
- Prepare Potato Mixture: In a mixing bowl, combine the red onion, cilantro, Serrano green chilies, garlic, ginger, and all the spices except the flour, water, and oil. Crush or mash the boiled potatoes into this mixture, leaving some chunks for texture.
- Form Batter: Sprinkle the besan flour and water into the potato mixture and mix thoroughly to form a cohesive batter that holds together when shaped.
- Heat Oil: Heat 1 cup of vegetable oil in a cast iron skillet or deep frying pan over medium heat until the temperature reaches 180°C (350°F), which is ideal for deep frying.
- Fry Pakoras: Using a tablespoon, scoop about 2 tablespoons of the potato mixture and shape it into a patty. Carefully place it into the hot oil. Fry the pakoras on each side until they become golden brown and crispy, approximately 3-4 minutes per side.
- Drain and Serve: Remove the pakoras from the oil using a slotted spoon and drain them on a paper towel-lined plate. Sprinkle with additional salt or chaat masala as desired. Serve hot with ketchup or your favorite dipping sauce.
Notes
- You can substitute russet potatoes with other starchy potatoes if unavailable.
- Adjust the amount of green chili according to your spice tolerance.
- Besan (chickpea) flour adds authentic flavor and crispiness, but all-purpose flour can be used as a substitute.
- Maintaining the oil temperature is crucial to achieve crispy pakoras and avoid soggy ones.
- Pakoras are best enjoyed fresh and hot.
- Leftovers can be reheated in an oven or air fryer to retain crispiness.
Keywords: potato pakora, crispy pakora, Indian snack, fried potato fritters, vegetarian appetizer, street food
Find it online: https://bakedbylisa.com/crispy-potato-pakora-recipe/
