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Crispy Potato Pakora Recipe

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★★★★★

4.7 from 80 reviews

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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/crispy-potato-pakora-recipe/