Aloo Ki Fulori is a gluten-free potato and gram flour fritter with the addition of buckwheat flour. It is a 100% vegetarian snack without any onion or garlic. These fritters are crisp, crunchy and addictive; you can’t stop at one or two pieces. And they have enough edge to compliment the green chutney and a cup of masala chai.
If you have traveled across the old towns in north India then somewhere by the roadside, a food cart selling ‘fulori’ might have caught the attention of your food senses. Fulori is the regional term for fritters prepared with the vegetables and gram flour. Batter-coated vegetables or potatoes, popularly known as pakora, accompanied with chutney and a cup of tea are one of the popular snack bites in most parts of the country.
How is aloo ki fulori any different from the regular aloo pakora? To my knowledge, fulori is prepared with a combination of different flours, vegetables and is generally crunchy bite-size snack. Whereas, aloo pakora is made by dipping round slices of potato in gram flour batter and then deep-fried. In simple words, both are two different ways to enjoy the goodness of deep-fried potatoes for teatime snacks.
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How To Make Aloo Ki Fulori For Fasting?
For any typical fasting meal, these potato fritters are a great snack. Or on certain festive occasions when one can partake only vegetarian meal these aloo pakora add variety to the menu. If you are preparing them for the fasting snack, then abstain from adding – onion, garlic, turmeric, gram flour, mustard oil and the regular salt (instead used rock salt). All you need to do is combine boiled potato with buckwheat flour (kuttu atta), spices, rock salt, fresh coriander, and green chili. Combine the ingredients nicely as suggested in the recipe. Then deep fry in the ghee (clarified butter) till crisp and golden from the outside and fully cooked from the inside. Serve them with farali (vrat) chutney of your choice.
If you want to serve these as vegetarian snacks for celebratory occasions like Diwali or Holi, then follow the aloo fulori recipe I have shared as it is. And don’t forget to share with us how you like them!
Step-By-Step Aloo Fulori Recipe Video:
Aloo Ki Fulori Recipe
- 3 - 4 large size potato
- 1 green chili fine chopped
- half a bunch of coriander fine chopped
- 3 - 4 tablespoon gram flour (besan)
- 1 tablespoon kuttu ka atta (buckwheat flour)
- Salt to taste
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder (jeera powder)
- 1/2 teaspoon turmeric powder (optional)
- Mustard oil to deep-fry
- 1 teaspoon Chaat masala
- First, boil the potato in a pressure cooker for 2 whistles over medium heat.
- We do not require fully boiled and mushy potato. Potatoes are to be just cooked through with a firmness to them.
- Peel the potatoes and allow them to cool so that they become easy to handle.
- Transfer boiled potato in a bowl. Add flours, spices, salt, coriander, and green chili.
- Now try to break the boiled potato into bite-size chunks using your fingers. We are not looking for any perfect bite-size pieces, roughly mash the potatoes and other ingredients together.
- Do not mash potatoes for too long or too hard. Once all the ingredients combined well, stop mixing.
- Heat oil in a deep frying pan ( buy it here ) over medium flame.
- Once the oil reaches smoking point reduce the heat to low.
- Now pinch a coin-size or little bigger portion of the potato mixture and slide it into the hot oil. Don't bother much about the shape of the fritters. Use tip of your fingers to pinch a portion and then to drop it into the frying pan.
- Fry aloo fulori in small batches till crisp and golden from all the sides.
- Transfer fried Fulori into a plate lined with paper towel to absorb the excess oil.
- Serve Aloo Ki Fulori hot sprinkled with chaat masala along with green chutney ( see recipe ).