I am sharing a vegan and gluten-free family favorite aloo pakora recipe that you will not find on any other website. They are extra crunchy, spicy, and addictive; it’s so hard to stop at one or two pieces. Be sure to watch the video!
What is ‘Aloo Pakora’?
Aloo Pakora is a vegetarian Indian potato fritter. ‘Aloo’ is the Hindi term for potatoes, and ‘pakora’ is for deep-fried fritters. It is one of the most popular Indian snacks.
The key ingredients of aloo pakora are potatoes, gram flour (besan), salt, and spices.
Recently, this Indian snack has been on the favorite list of chefs and food lovers all over the World. Reason:
easy to customize
vegan and vegetarian
crispy, crunchy, and tasty
perfect finger food with spicy dips
Fuluri Style Aloo Pakora
This aloo pakora recipe is inspired by the Fuluri. It is a Bengali-style potato fritter.
Later after discussion with many other food lovers, I learned that fuluri is enjoyed in many cities of India as a snack. And has different regional names – aloo pakora, aloo fulori, fuluri, phuluri, and many more.
If you also happen to know another regional name of this dish, please share it with us in the comment section.
How is aloo ki fulori any different from the regular aloo pakora? To my knowledge, fulori is prepared with a combination of different flours (gram flour, buckwheat flour, rice flour) vegetables, potatoes, and is tiny, bite-size. 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 with spicy chutney for a teatime snack.
I learned this aloo fulori recipe when we were enjoying a countryside lifestyle in the midst of the Kumaon hills. At the railway station in our town, there used to be one tiny food cart selling these coin-sized fritters. One day I gave up to the goddess of greed and bought a plate of aloo ki fulori. It was not even a plate; he sold them on a piece of newspaper with a spoonful of green chutney on top. And after one bite we couldn’t resist the fixation for the fulori.
Potato: Boiled and roughly mashed potato with lumps. Make sure potatoes are not watery. Hard-boiled, unsweetened potatoes are the best.
Gram Flour: It is the key ingredient of any Indian pakora recipe. Also known as besan or chickpea flour. A plant-based, vegan, gluten-free flour with a nutty taste.
Rice Flour: It gives a crunch to the pakora. Substitute rice flour with all-purpose flour or corn starch.
Spices: Red Chili Powder, Turmeric, Chaat Masala, Cumin Powder
Green Chili: Gives spiciness to the pakora. Use mildly spicy chilies like cayenne, jalapeno, or any variety of large, subtly warming chilies.
Fresh Coriander: Adds freshness
Cooking Oil: For deep frying pakora vegetables oil, refined oil, canola oil, or mustard oil are a perfect choice.
Optional Ingredients: Onion (finely chopped), Ginger (grated)
Vrat Special Aloo Pakora
If you want to try the sattvic style aloo pakora recipe for Navratri fast then follow these tips.
1) Use only buckwheat flour. Do not add gram flour or rice flour.
2) Abstain from adding – onion, garlic, turmeric, gram flour, vegetable oil, and the regular table salt (instead used rock salt).
All you need to do is combine boiled potato with buckwheat flour (kuttu atta), rock salt, fresh coriander, and green chili. Combine the ingredients nicely as suggested in the pakora 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 chutney of your choice.
Watch Aloo Pakora Recipe Video
A cup of masala chai and pakora are the two Indian teatime favorites. It is one of the best finger food that can be enjoyed easily while on the go or at a street food joint. All you need on the side is a spicy Indian chutney.
Aloo Pakora or any other vegetable pakora tastes delicious with green chutney. It is a must-serve dipping sauce with fried fritters.
Pakora tastes good with a refreshing, cooling dipping sauce like tzatiki or mint yogurt dip.
More Indian Snack Recipes For You
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Aloo Pakora Recipe
- Deep Frying Pan
- 3 – 4 potato, boiled
- ⅓ Cup gram flour (besan)
- 2 tablespoon rice flour
- 1 tablespoon green chili, chopped
- 1 teaspoon turmeric
- 1 teaspoon red chili powder
- 2 teaspoon Chaat masala
- 1 teaspoon cumin powder (jeera powder)
- ¼ Cup fresh coriander, chopped
- 1 teaspoon salt or to taste
- 2 Cup refined oil or mustard oil, deep frying
- First, boil the potato in a pressure cooker for 2 whistles over medium heat. Or boil them in a microwave.
- We do not require watery or mushy potatoes. Boiled potatoes need to have a firmness to them. Remove the skin of the potatoes and allow them to cool so that they become easy to handle.
- Transfer boiled potato to a bowl. Roughly mash them using a fork or potato masher.
- Heat oil in a deep frying pan over medium flame.
- Add remaining ingredients except for oil to the mashed potatoes. Combine all the ingredients together. Do not mash potatoes for too long or too hard. Once all the ingredients are combined well, stop mixing.
- Once mixed, take a pinch or coin size portion of pakora mixture and slide it into the hot oil. Don't bother much about the shape of the fritters. Use the tip of your fingers to pinch a portion and then drop it into the frying pan.
- Fry aloo pakora in small batches till crisp and golden from all the sides.
- Transfer fried pakora into a plate lined with a paper towel or colander to absorb the excess oil.
- Serve Aloo Pakora hot sprinkled with chaat masala along with green chutney.
- For this aloo pakora recipe, I boil the potatoes the previous day or the night before and keep them in the refrigerator. It saves a lot of time, and potatoes are much easier to handle.
- Do not bother about the shape of the pakora, they are bite-size and uneven. Do not make them too big.
- For deep frying, canola oil, rice bran oil, mustard oil, or vegetable oil are perfect.