Aloo Pakora - Potato Fritters
By MorrisonsThese Aloo Pakoras 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.Time and servings
Ingredients
12 total- 1 kg of potatoes, peeled and chopped
- 1 onion, diced
- 160 g of Peas
- Handful of fresh coriander, roughly chopped
- 2 green chillies
- 2 tsp salt for the filling, and 2 tsp for the batter
- 2 tsp chilli flakes, and 3 tsp for the batter
- 2 tsp ground coriander
- 2 tsp chaat masala
- 360 g of Gram flour, for the batter
- Water, for the batter
- 2 tsp caraway (ajwain) seeds, for the batter
Method
10 stepsStep 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.
Step 2
In a large bowl, combine the diced onion, chopped green chillies, roughly chopped coriander, salt, chilli flakes, ground coriander, and chaat masala.
Step 3
Mash the boiled potatoes and peas together until smooth.
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.
Step 5
Shape the mixture into small, evenly sized balls and pop in the fridge for at least 30 minutes to firm up.
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.
Step 7
Remove the chilled balls from the fridge and dip each ball into the batter, making sure they are evenly coated.
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.
Step 9
Remove the cooked Aloo Pakora from the oil using a slotted spoon and drain on kitchen paper to remove excess oil.
Step 10
Serve hot with your favourite dips or chutneys.