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Crispy Potato Onion Fritters (Aloo Pyaz Pakora)

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Crispy, golden potato and onion fritters, classic Indian street snack, perfect with mint chutney or ketchup.

Ingredients

Scale
  • 2 medium potatoes, washed, peeled, grated
  • 1 large onion, thinly sliced
  • 2 green chilies, finely chopped
  • 1 inch ginger, grated
  • 10–12 curry leaves, chopped
  • 2 tablespoons coriander leaves, chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon chaat masala
  • 1 teaspoon aamchur (dry mango powder)
  • ½ teaspoon hing (asafoetida)
  • ½ teaspoon ajwain (carom seeds)
  • 3 tablespoons corn flour
  • 2 tablespoons all-purpose flour (maida)
  • 2 tablespoons chickpea flour (besan)
  • 2 tablespoons rice flour
  • Salt to taste
  • Oil for deep frying

Instructions

  1. Wash, peel, and grate potatoes. Rinse in water to remove excess starch, then squeeze out water and transfer to a mixing bowl.
  2. Add sliced onions, chopped green chilies, grated ginger, chopped curry leaves, and coriander leaves. Mix well.
  3. Add turmeric powder, red chili powder, cumin powder, chaat masala, aamchur, hing, ajwain, and salt. Mix the vegetables and spices thoroughly.
  4. Add corn flour, all-purpose flour, chickpea flour, and rice flour. Mix again to form a cohesive mixture.
  5. Heat oil in a kadai or deep pan over medium heat.
  6. Take small portions of the mixture and gently drop them into the hot oil (bite-size fritters). Fry in batches, turning occasionally, until golden and crispy (about 4-5 minutes per batch).
  7. Remove with a slotted spoon and drain on paper towels. Fry curry leaves and green chilies separately for garnish if desired.
  8. Serve hot with mint chutney or tomato ketchup.

Notes

For extra crispiness, squeeze all water from grated potatoes. Do not overcrowd the pan while frying. Adjust chili and spices to taste. Pakoras are best served hot for maximum crunch.

Nutrition

Find it online: https://www.receipster.com/crispy-potato-onion-fritters-recipe-2/

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