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aloo bhaji dish

Aloo Pakora - Potato Fritters

By Morrisons
Published on 31 January 2025
These Aloo Wara make a perfect side dish or a tasty snack. The crispy gram flour batter and spiced potato filling are sure to make them a go-to family favourite.
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Time and servings

1 hr 15 minsTotal time
4Servings
45 minsPrep time
30 minsCooking time

Ingredients

  • 7 potatoes, peeled and chopped
  • 1 onion, diced
  • 1 cup peas
  • Handful of fresh coriander, roughly chopped
  • 2 green chillies
  • 2 tsp salt, and 3tsp for the batter
  • 2 tsp chilli flakes, and 3 tsp for the batter
  • 2 tsp ground coriander
  • 2 tsp chaat masala
  • 3 cups of Gram flour, for the batter
  • Water, for the batter
  • 2 tsp caraway (ajwain) seeds, for the batter

Method

  1. Step 1

    Peel and chop the potatoes and boil them until soft, then drain them thoroughly and allow them to cool. Then boil the peas and drain them well.

  2. Step 2

    In a large bowl, combine the diced onion, chopped green chillies, roughly chopped coriander, salt, chilli flakes, ground coriander, and chaat masala.

  3. Step 3

    Mash the boiled potatoes and peas together until smooth.

  4. Step 4

    Add the mashed potato and pea mixture to the bowl with the spices and mix well with your hands to combine all the ingredients.

  5. Step 5

    Shape the mixture into small, evenly sized balls and pop in the fridge for at least 30 minutes to firm up.

  6. Step 6

    While the balls are chilling, prepare the batter. In a separate bowl, combine the gram flour, salt, caraway seeds, and chilli flakes. Gradually add water, stirring continuously, until a smooth and thick batter is formed.

  7. Step 7

    Remove the chilled balls from the fridge and dip each ball into the batter, making sure they are evenly coated.

  8. Step 8

    Heat a pan or deep fryer with enough oil for deep frying. Carefully add the battered balls to the hot oil and fry until golden brown and cooked through.

  9. Step 9

    Remove the cooked Aloo Wara from the oil using a slotted spoon and drain on kitchen paper to remove excess oil.

  10. Step 10

    Serve hot with your favourite dips or chutneys.