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Potato Onion Fritters (Aloo Pyaz Pakora)

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Crispy deep-fried potato and onion fritters made with a blend of flours and aromatic spices, served with chutney or ketchup.

Ingredients

Scale
  • 2 medium potatoes (washed, peeled, grated)
  • 1 medium onion (thinly sliced)
  • 2 green chilies (finely chopped)
  • 1 inch ginger (grated)
  • 10–12 curry leaves
  • 2 tablespoons coriander leaves (chopped)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon cumin powder
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon aamchur (dried mango powder)
  • Salt to taste
  • Pinch of hing (asafoetida)
  • 1/4 teaspoon ajwain (carom seeds)
  • 2 tablespoons corn flour (cornstarch)
  • 2 tablespoons maida (all-purpose flour)
  • 3 tablespoons besan (chickpea flour)
  • 1 tablespoon rice flour
  • Oil for deep frying

Instructions

  1. Peel and grate the potatoes. Wash in water to remove excess starch. Drain and press out extra moisture.
  2. In a large bowl, add grated potatoes, sliced onions, green chilies, ginger, curry leaves, and coriander leaves. Mix well.
  3. Add turmeric powder, red chili powder, cumin, chaat masala, aamchur, salt, hing, and ajwain. Mix thoroughly.
  4. Add corn flour, maida, besan, and rice flour. Mix until the vegetables are well coated and the mixture holds together.
  5. Heat oil in a kadai or deep pan over medium heat. Drop spoonfuls of the mixture into hot oil and fry until golden brown and crisp.
  6. Remove fritters with a slotted spoon and drain on paper towels. Fry curry leaves and green chilies for garnish.
  7. Serve hot with mint chutney or tomato ketchup.

Notes

For extra crispiness, squeeze out as much moisture as possible from the potatoes. Adjust spice levels to taste. Fritters are best enjoyed fresh, but can be reheated in a toaster or air fryer to revive crispiness.

Nutrition

Find it online: https://www.receipster.com/crispy-potato-onion-fritters-recipe-3/

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