Indian aloo pakora (potato pakora) or deep fried potatoes with chickpea flour using white potatoes or crispy deep fried white potato slices make perfect, vegetarian and vegan, crispy, crunchy, delicious snacks. Deep frying potatoes is so easy with this recipe and you can easily make the best deep fried potatoes in a frying pan quickly for dinner or breakfast or as an after school snack for kids as this is so delicious and kid friendly snack as well. So if you are looking for an easy way to make deep fried potatoes, do try this Indian style potatoes dipped in batter and fried!
Keep in mind that this is an easy, simple version of Indian style aloo pakora which you can quickly make with spices usually available at your home. However, you may easily adjust the spices to make it more traditional if you wish, like adding a little turmeric powder, chili powder, turmeric powder etc based on your spice level preferences.
You can also try my version of easy Indian aloo paratha using all purpose flour here!
You can fry the whole batch of potato slices in a single batch if you have a large deep frying pan that can layer the sliced potatoes in a single layer, but otherwise you can do the whole thing in multiple batches.
The best things about these batter dipped or breaded fried potato slices are that they are so simple and easy to make.
Yet they are so delicious like this deep fried cauliflower wings and makes a wonderful vegetable side dish with any meal or you can just munch on them as a snack dipped in tomato sauce or ketchup, ranch or anything you like!
Deep Frying Sliced White Potatoes Dipped In Batter
Deep frying potatoes may sound easy, but if you do not do the right way or if you do not follow the right recipe, it can be tricky as well.
Because there are different ways to deep fry potatoes, it is always advisable to follow a recipe based on what kind of dish you are looking for.
For example, in this deep fried potatoes recipe, we do not really fry the whole potatoes.
We slice the potatoes in round slices, then dip the slices in batter and then deep fry the batter dipped potato slices.
There are other ways you can fry the potatoes, like fried potato wedges, fried potato cubes etc which are quite different ways of frying potatoes and they are different from this recipe where we slice them and fry after dipping in batter.
Also it is important to use a good frying pan to make the best deep fried potatoes.
I prefer using canola oil or sunflower oil to fry the potatoes but you may also use other oils that you normally use for deep frying.
Tips To Make Best Deep Fried Potatoes
To fry potatoes or to make the best deep fried potatoes, make sure to use a good quality deep frying pan and also enough amount of good quality oil.
I do not recommend using leftover or used oils for making deep fried potatoes or any other food.
It is always best to use the oils just for one time use and discard any leftover, though it is never advisable to drain them through the sink as the oil can clog the pipes!
Also it is best if you choose medium to large sized potatoes for this recipe, since it may be difficult to use small sized potatoes as we are slicing them up before frying.
As I already mentioned in the beginning of this post, this is a recipe with white potatoes but you may also use other kind of potatoes if that is what you have.
Following this recipe for fried potatoes, you can make fried potatoes that are crispy and crunchy on the outside and soft on the inside and they are so delicious you can just munch on them even without any dipping sauce.
But if you like to dip these delicious fried potatoes in something, I recommend using tomatoketchup or sauce, ranch etc though anyof your favorite sauces should be good to go.
This recipe is adapted from the Indian style potato fry.
In India, these kind of potato fries (dipped in batter) are very popular as snacks and they are known as potato pakora or potato pakoda and also poatto bajji depending on different regions.
They are so yummy and delicious and they are often served with Indian style chutneys or tomato ketchup.
This deep fried potatoes recipe is not an authentic recipe for potato pakoras but it is a rather simpler version of Indian style potato fry, which is much more easier and quicker to make, but very delicious as well.
How To Make Deep Fried Potatoes In A Frying Pan?
To make the best, crispy deep fried potatoes, we use the following ingredients.
white potatoes 4 medium sized - if you do not have white potatoes, you can use another variety
chickpea flour 1 cup
all purpose flour 1 cup
salt as needed
garlic powder 1 teaspoon
water ¾ cup (may add more little by little only if needed)
oil enough to deep fry the potato slices
Step By Step Instructions
Step 1 - First let us wash the white potatoes to clean them very well and them peel the skin off the potatoes.
Step 2 - Now slice the potatoes in slightly thick round slices (abot ¼ inch thickness) and keep aside.
To make the batter to dip and fry the potatoes
Step 3 - In a large bowl, mix together the dry ingredients first - flour, salt and garlic powder until well combined.
Step 4 - Add water little by little to the dry flour mixture to make the batter.
The batter should be of dropping consistency, but not watery or too thick.
You may add little more water to get the right consistency if needed, but do not add more than a tablespoon of water at a time (to make sure to avoid using too much water) and then mix the batter to see if it has reached the right consistency.
To make the potato fritters or pakora
Step 5 - Heat enough oil in a frying pan to deep fry the potatoes.
Step 6 - Once the oil is hot enough, dip each potato slice in the batter and carefully and gently drop each in oil (make sure not to splash the oil).
Step 7 - Similarly dip other potato slices too and transfer carefully to the hot oil but make sure not to overcrowd the pan as we need to flip them later.
It is best to place the slices in a single layer and leave some space in between the slices. You can fry any remaining slices in another batch.
Step 8 - Wait until the bottom side of the potato slices are cooked and in golden brown color.
Step 9 - Gently flip the slices (they won't be sticking to the pan once the bottom side is cooked) and fry the other side of the slices too until crispy and lightly brown.
Step 10 - Transfer the fried potatoes to a serving dish and if anymore potato slices are remaining, repeat the same process until all is done.
Can You Make These Deep Fried Potatoes Without Chickpea Flour?
Yes, you can deep fry the potatoes without using chickpea flour also, if you do not have chickpea flour at home.
You may replace the chickpea flour with all purpose flour but the flavor will be slightly different.
Using chickpea flour in the recipe, adds a nice flavor and texture to the dish, but you can also do with using all purpose flour if you do not have chickpea flour.
If you have to replace chickpea flour with all purpose flour, just make sure to make the batter in the right consistency since there is a chance the amount of flour needed may slightly vary to get the right consistency for the batter.
More Posts On Vegetable Recipes:
Below you can read the recipe for deep fried potatoes in detail.
Deep Fried White Potatoes - Indian Potato Pakoda (Aloo Pakora)
- Wash the potatoes very well and peel the skin of the potatoes.
- Slice the potatoes in round slices (slightly thick) and keep aside.
- To make the batter, in a large bowl mix together the dry ingredients first - flour, salt and garlic powder until well mixed.
- Now add water little by little to the dry flour mixture and make the batter. The batter should be of dropping consistency, but not watery or too thick. Only if necessary, you may add little more water to get the right consistency but always keep in mind to not add more than a tablespoon of water at a time and then mix with the batter to see if it has reached the right dropping consistency.
- To make the potato fritters or pakora, heat enough oil in a frying pan.
- When the oil is hot, dip the potato slices in batter and carefully and gently drop the slices in oil (make sure not to splash the oil).
- Similarly dip other slices too and transfer carefully to the hot oil but make sure not to overcrowd the pan. It is best to leave some space and place them in a single layer (you can fry any remaining slices in another batch).
- Wait until the bottom side of the potato slices are cooked and in golden brown color.
- Gently flip the slices (when the slices are fried enough on the bottom side the batter won't be sticking to the pan anymore), and fry the other side of the slices too until golden brown.
- Transfer the fried, golden brown colored potato pakora to a serving dish. If anymore potato slices are remaining, repeat the same process until all is done. Serve the crispy and delicious potatoes with tomato sauce or ketchup or any Indian style chutneys! Make sure to serve them hot and crispy for the best results!