The Meal Planner

These are so yummy and I would describe them as an Indian-spiced french fry. The flavors of the batter really make them stand out and not bland at all. For our Secret-Secret Geography Club Indian Feast, I sent out an email telling my group members what dishes I would be bringing and this was one of them. Dan is our biggest food critic and he admitted later that when I said I was bringing Indian "Potato Fritters" he thought "how boring?" But after trying them and everyone making them disappear very quickly he retracted this thought and said they were amazing.

"Why do I doubt you Kindra?" he said.

I'm not sure Dan. But neither you or anyone else would be disappointed if these showed up on your dinner table.


Serves 4-6 as an appetizer

2/3 cup chickpea flour
1/3 cup warm water
½ tsp baking powder
3 tsp chili powder
2 tsp cumin
1 clove garlic, minced
1 tsp fresh ginger, grated
3/4 tsp salt
2 green onions, chopped
2 potatoes, thinly sliced
1/4-1/3 cup cilantro, chopped

Oil for deep frying
Mango chutney for dipping

In a bowl put the chick pea flour and half the water and beat with an electric mixer until it becomes a thick batter. Beat hard for 5 minutes gradually adding the rest of the water and set it aside for 10 minutes. Add salt, cumin powder, chili powder, garlic, ginger, baking powder, green onion and chopped cilantro and beat again.

Slice the potatoes into 1/8 slices. Put the sliced potatoes into a microwave safe dish and cover with water. Microwave on high for 5 minutes so the potatoes are par-boiled. Drain them well and add to the batter a few at a time. Drop them into the hot oil which is heated to medium-high heat (about 350 degrees) until golden brown and crispy. Put them on a paper towel lined plate and sprinkle with salt as they come out of the oil. Keep adding the potatoes to the batter and dropping them into the oil until all potatoes are gone. Serve with mango chutney for dipping.

Click here for printable version of Aloo Pakoras


Every time I make these they get better and better. I have adapted the recipe from a few different authentic Indian recipes, as well as tweaked and added and changed the method each time I make them to produce an even better pakora. The mango chutney for dipping is a great accompaniment.

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