Aloo Pakora, or potato fritters, is a favourite Indian snack that is crispy and delicious. This recipe serves well with tea, as street food, or as a quick snack at any given time and can be made by dipping slices or chunks of potatoes into spiced gram flour (besan) batter before frying in hot oil until they are satisfyingly crunchy. Please start with the right potatoes, mostly starchy varieties that will hold their shape well after frying. Peel, slice, or cut into manageable pieces. Soak briefly, then fry them to remove excess starch for an even finish. Gram flour, mixed with many spices such as turmeric, red chilli powder, ajwain or carom seeds, and cumin, gives the pakoras their characteristic taste and aroma; some versions even add chopped green chillies, grated ginger, or fresh coriander for an extra zing. Once the batter is made, the potatoes are sufficiently coated, slowly dropping in hot oil for frying. The sizzling sound and aroma of spices that are perfumed through the air are enough to whet anyone's appetite. Once fried, the outer coat of pakoras becomes crispy, and they have a soft and fluffy inner texture. Traditionally served with a sour tamarind chutney, a piquant green chutney, or with an ornament of a few chaat masalas on top, Aloo Pakora bodes more for rainier gloominess but does well still as an enticing snack for any gath­ering. Crunchy and heavy with oodles of spice, this treat has earned immense popularity among many and is very much a part of Indian fare.

• 2 medium potato
• 1/2 cup besan
• 2 tbsp rice flour
• 1/2 tsp salt
• 1/2 tsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp ajwain
• 1 tbsp red chilli powder
• 1/4 tsp garam masala
• Oil

• Aloo Pakora is a deep-fried snack also known as potato fritters. It is a crispy, savoury, perfect as a tea-time snack, and an ideal appetiser. To create those tasty treats everybody loves, it is best to use this detailed recipe for aloo pakora.
• Gather your ingredients. You would require two medium potatoes or one large, 1/2 cup besan (gram flour), two tablespoons rice flour or corn starch (or semolina), 1/2 teaspoon according to taste, 1/2 teaspoon ginger garlic paste- or just ginger paste, 1/2 teaspoon carom seeds- ajwain. ¼ teaspoon garam masala, 1/2 teaspoon red chili powder-or 2 crushed green chilies, ⅛ teaspoon turmeric, and oil for frying.
• In preparation, potatoes are washed, peeled, and sliced moderately thinly so they will not be sliced too thinly, as they may not have the needed shape to hold while frying. Immediately immerse them in water to remove excess starch. The dishes will cook evenly and uniformly.
• Mix all ingredients in a bowl: gram flour, rice flour, carom seeds, salt, chilli powder, ginger garlic paste, and turmeric. Now, slowly add water to make the mixture into a thickish batter medium consistency, not too thick or runny. If the batter turns out too runny, then just add a little more flour to adjust it. Then taste the batter and adjust the salt and spices according to your taste.
• Now it's the turn to make the Aloo Pakora—heat oil in a frying pan on medium heat. While the oil heats, make sure that all the water is drained from the potato slices. Put a small portion of the batter into it to know if your oil is ready to fry. The batter should rise to the top and not brown rapidly. That is how you will know the right temperature is achieved. If the batter sinks, the oil is not hot enough.
• Now, thoroughly dip each potato slice into the batter and gently slide it into the hot oil. If you feel it is hard to coat with the potatoes, a little sprinkle of water can be done to slightly thin down the batter.
• Repeat this process until the slices are all coated and gently laid in the oil. Do not mess with the the pakoras for at least 2 minutes so that they may set.
• Fry pakoras on medium heat by constantly turning them for uniform cooking and stirring in between so they can be fried even. Keep an eye on the colour as they cook. When they start getting crispy and golden brown, take them out from the oil by placing them on a cooling rack or steel colander or tray to drain off the excess oil.
• Continue with the next batch, and keep the oil hot but not too hot for the perfect texture.
• Add a sprinkling of chaat masala for an extra flavour, and serve. It's awesome enjoyed thus or nice dipped into refreshing mint chutney or tangy tamarind sauce.
• Enjoy this delicious recipe of aloo pakora with friends and family, and appreciate the crispy, spicy delight that is a favourite all throughout India.