Crispy Potato Pakora Recipe

Introduction

Crispy Potato Pakora is a delightful Indian snack featuring tender potato patties coated with fragrant spices and fried to golden perfection. These savory fritters are perfect for any occasion, offering a satisfying crunch and burst of flavor in every bite.

Ingredients

• 2 medium russet potatoes
• 1/2 cup red onion (sliced)
• 2 tbsp cilantro (chopped)
• 2 Serrano green chili (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 (or regular flour)
• 2 tbsp water
• 1 cup vegetable oil

Instructions

1. Step 1: Skin and cube the potatoes. Add 1 tablespoon of salt to enough water to cover the potatoes, then boil until fork tender. Drain and cool the potatoes, then set aside.
2. Step 2: In a bowl, mix together the sliced red onion, chopped cilantro, minced Serrano chilies, garlic, ginger, kosher salt, chaat masala, coriander powder, red chili powder, turmeric powder, cumin powder, and black pepper.
3. Step 3: Add the cooked potatoes to the bowl and crush or mash them gently into the spiced mixture, leaving some chunks for texture.
4. Step 4: Sprinkle the besan flour and water over the mixture and combine everything thoroughly to form a moist dough.
5. Step 5: Heat the vegetable oil in a cast iron or deep skillet over medium heat until it reaches 180°C (350°F).
6. Step 6: Scoop 2 tablespoons of the potato mixture, shape it into a patty, and carefully fry in the hot oil. Cook on both sides until golden brown and crisp.
7. Step 7: Remove the pakoras and drain on a paper towel-lined plate. Sprinkle with salt or additional chaat masala if desired, and serve hot with ketchup or your favorite dipping sauce.

Tips & Variations

• For extra crispiness, ensure the oil is hot enough before frying, but not smoking. Adjust heat as needed to cook through without burning.
• You can add finely chopped spinach or grated carrots for a vegetable twist.
• Besan flour adds authentic flavor and texture, but regular all-purpose flour works well in a pinch.
• Serve with mint chutney or tamarind sauce for a different dipping option.

Storage

Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot oven or toaster oven to maintain crispiness rather than microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pakora mixture ahead of time?

Yes, you can prepare the mixture a few hours in advance and keep it covered in the refrigerator. Bring it to room temperature before frying for best results.

Can I bake these instead of frying?

While traditional pakoras are fried for crispiness, you can bake them at 400°F (200°C) on a greased baking sheet for about 20-25 minutes, flipping halfway, though they will be less crispy than fried versions.

Crispy Potato Pakora Recipe

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Crispy Potato Pakora is a delicious Indian-style fried snack featuring boiled potatoes mixed with aromatic spices and chickpea flour, then deep-fried to a golden crunch. Perfect as an appetizer or teatime treat, these pakoras combine a crispy exterior with a soft, flavorful interior, served best with chutney or ketchup.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 12–14 pakoras 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Potatoes and Vegetables

• 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 (divided, 1 tbsp for boiling potatoes, 1/2 tsp for mixing)
• 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

Other

• 1/2 cup besan flour (chickpea flour) or regular all-purpose flour
• 2 tbsp water
• 1 cup vegetable oil

Instructions

1. Boil Potatoes: Skin and cube the russet potatoes. Add 1 tablespoon of salt to enough water to cover the potatoes in a pot and bring to a boil. Cook until the potatoes are fork-tender, then drain and let them cool completely.
2. Prepare the Mixture: In a mixing bowl, combine the sliced red onion, chopped cilantro, minced Serrano chilies, garlic, ginger, 1/2 tsp kosher salt, chaat masala, coriander powder, red chili powder, turmeric powder, cumin powder, and black pepper. Crush or roughly mash the boiled potatoes into this mixture, leaving some chunks intact for texture.
3. Add Flour and Water: Sprinkle the besan flour (or regular flour) and 2 tablespoons of water over the potato-spice mixture. Mix everything thoroughly to form a thick, cohesive batter-like mixture that can hold shape.
4. Heat Oil: In a cast iron skillet or deep frying pan, heat 1 cup of vegetable oil over medium heat until it reaches 180°C (350°F). You can test the temperature by dropping a small amount of batter; it should sizzle and rise to the surface immediately.
5. Fry Pakoras: Using a 2-tablespoon scoop, scoop out the potato mixture and form it gently into patties with your hands. Carefully place the patties into the hot oil without overcrowding the pan. Fry the pakoras, turning occasionally, until they turn golden brown and crispy on both sides, approximately 3-5 minutes per batch.
6. Drain and Serve: Remove the pakoras from the oil with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil. Optionally, sprinkle a little extra salt or chaat masala over them. Serve hot with ketchup or your favorite dipping sauce.

Notes

• You can substitute Serrano chilies with green chili peppers of your choice according to heat preference.
• Besan flour is traditional and adds a nutty flavor, but all-purpose flour can be used if besan is unavailable.
• Make sure the oil temperature is consistent to ensure crispy, not greasy pakoras.
• Serve pakoras fresh and hot for the best texture and taste.
• These pakoras can be paired with mint chutney, tamarind chutney, or simple ketchup.

Keywords: potato pakora, Indian snack, crispy pakora, fried snack, vegetarian appetizer, street food