Aloo Pakora: Air Fryer Magic In 15 Minutes

Aloo pakora, or potato pakora, is a popular Indian snack. It is made with sliced potatoes dipped in a spiced gram flour batter and deep-fried to perfection. The gram flour batter is made with spices such as red chilli powder, turmeric powder, garam masala, carom seeds and ginger-garlic paste. The potatoes are then dipped in this batter and fried until golden and crisp.

Aloo pakora can also be made in an air fryer for a healthier, low-calorie version. The process is similar, but instead of deep-frying the battered potatoes, they are placed in the air fryer basket (lined with parchment paper to prevent sticking) and air-fried at a temperature of around 180-200°C for 8-14 minutes, until golden and crispy.

Choosing the right potatoes

Firstly, it is important to note that aloo pakora is best made with yellow potatoes. Yellow potatoes are creamy and soft, with a melt-in-your-mouth texture that is ideal for this dish. They are also less starchy than other varieties, which helps to achieve that perfect crispy exterior. Russet potatoes, for example, are a less suitable choice as they have a higher starch content and will not yield the same crispy texture.

When selecting your yellow potatoes, opt for medium-sized ones, as these will be the right size for slicing into moderately thin pieces. Thicker slices will not cook well on the inside, and very thin slices will not hold the batter. The potatoes should be sliced to around 1/8 inch in thickness, but it doesn't have to be exact.

Before cooking, the potato slices should be immersed in a bowl of water. This helps to remove excess starch, ensuring that the potatoes cook evenly and are not too greasy. It also helps to cook the potatoes more easily. After slicing, keep the potatoes immersed in water until you are ready to use them.

When you are ready to cook, drain the potatoes and ensure they are completely dry. Blot them with a paper towel to remove any excess moisture. This step is crucial, as any extra moisture can affect the consistency of the batter and the final texture of the pakora.

Now you are ready to dip the potato slices in the batter and gently slide them into the hot oil for frying!

Preparing the potatoes

Wash, peel and slice 2-3 medium-large potatoes. The slices should be moderately thin—not too thick or too thin. Thicker slices won't cook well inside. Place the sliced potatoes in a bowl of water and set aside. This step helps to get rid of the excess starch and will also help the potatoes cook more easily.

Making the batter

Add the following dry ingredients to a mixing bowl:

• ½ cup gram flour (besan)
• 2 tablespoons rice flour
• ½ teaspoon carom seeds (ajwain)
• ¼ teaspoon garam masala
• ½ teaspoon red chilli powder
• ⅛ teaspoon turmeric
• ½ teaspoon ginger or ginger-garlic paste

Now, slowly add water and mix until you have a moderately thick batter. The batter should be of medium consistency, neither too thick nor too runny. If the batter is too thick, it won't coat the potato slices. If it is too runny, the slices won't hold the batter. You can always add a little more flour or water to adjust the consistency.

Frying the pakoras

Heat oil in a deep fry pan or kadhai until it is hot enough. To test, drop a small portion of batter into the oil. It should come up without turning brown. If the batter sinks, the oil is not hot enough. The ideal temperature for frying is between 360 to 380 degrees Fahrenheit.

Dip each potato slice into the batter and gently slide it into the hot oil. Do not disturb the pakoras for the first 2 minutes and let them firm up. Fry them on a medium heat, turning them over as required, and keep stirring in between for even frying. Once the pakoras are golden and crisp, remove them from the oil and transfer them to a cooling rack or a steel colander.

Tips

• If you don't have gram flour, you can use yellow corn flour. The pakoras will taste different but still delicious.
• If you don't have rice flour or semolina, simply use the same amount of corn starch or potato starch.
• If you don't want to use ginger-garlic paste, you can replace it with ginger and garlic powder, but the pakoras won't have the same flavour as fresh ingredients.
• Carom seeds (ajwain) are the main spice used in this recipe. They add a nice aroma to the pakoras and also aid digestion. If you don't like the seeds, you can add them crushed or omit them altogether.
• The key to making crisp pakoras is getting the right consistency of the batter. It should be moderately thick enough to coat the potatoes.
• Ensure you fry the pakoras on medium heat. A very high flame will brown the pakoras without cooking the potatoes inside, and a very low flame will make them greasy as they will soak up a lot of oil.
• If your pakoras are soft, you can make them crispy again by deep-frying, reheating in the oven, or air-frying for 2-3 minutes at 390 degrees Fahrenheit or 200 degrees Celsius.

Making the batter

To make the batter for aloo pakora in an air fryer, you will need the following ingredients:

• Besan (chickpea/gram flour)
• Rice flour or corn starch/semolina
• Spices: carom seeds (ajwain), red chilli powder, turmeric powder, garam masala, ginger/ginger-garlic paste, cayenne, black pepper, baking soda, dried oregano, coriander powder, and salt
• Water
• Mustard oil (optional)

Start by mixing the dry ingredients in a bowl. Add the chickpea flour, rice flour, and spices. Stir through to combine. Then, add a few tablespoons of water to create a thick batter. The batter should be moderately thick—not too runny, but also not too thick. If it is too runny, add a bit more rice flour to thicken it. If it is too thick, add a splash of water. The consistency is important because a runny batter won't make crispy pakoras, and if it's too thick, it won't coat the potatoes properly.

You can also add a tablespoon of mustard oil to the batter to give it a more authentic taste. However, this is optional, and any vegetable oil will work.

Let the batter sit for about 10-15 minutes. This allows the batter to thicken and the spices to infuse.

Now you are ready to dip the potato slices into the batter and place them in the air fryer!

Frying the pakoras

Now it's time to fry the pakoras! If you're using an air fryer, preheat it to 350°F (175°C-180°C). Grease the basket of your air fryer with cooking spray or line it with parchment paper. If you're deep frying, heat oil in a deep pan or kadhai to medium-hot. It should not be too hot, otherwise the pakoras will brown on the outside without cooking on the inside. Test the oil by dropping a small amount of batter into it—it should come up without turning brown.

Take a slice of potato and dip it into the batter, making sure both sides are coated. Then, gently place it into the air fryer or hot oil. Don't crowd the air fryer or pan—fry the pakoras in batches if necessary. If you're deep frying, do not disturb the pakoras for 2 minutes so they can firm up, then keep stirring and fry until golden. Air-fried pakoras will take around 12-14 minutes to cook—flip them after about 9 minutes.

Once the pakoras are golden and crispy, remove them from the air fryer or oil and place them on a paper towel-lined plate to absorb any excess oil. Sprinkle with chaat masala and serve hot with mint cilantro chutney, tamarind chutney, or ketchup. Enjoy!

Serving suggestions

Aloo pakora is a popular Indian snack, often served with a hot cup of masala chai. It is traditionally eaten during the monsoon season, but can be enjoyed at any time as a crunchy snack.

Aloo pakora is often served with a variety of chutneys, such as green chutney, garlic chutney, mint chutney, tamarind chutney, or coconut chutney. It can also be served with ketchup or maggi hot and sweet sauce.

In Northern India, aloo pakora is often served with chaat powder and roti/phulka. It can also be added to Punjabi kadhi.

Aloo pakora can also be served as a side dish with any meal.

Frequently asked questions