Deep Fried White Potatoes - Indian Potato Pakoda (Aloo Pakora)

Deep fried potatoes using white potatoes are crispy, crunchy (with a softer texture inside) vegetarian and vegan snack or vegetable side dish that you can quickly and easily prepare!

You may also use other varieties of potatoes instead of white potatoes if that is what you have.

Course Side Dish, Snack

Cuisine American, Indian

Keyword deep fried potato, deep fried potato slices, deep fried potatoes, deep frying potatoes, how to make deep fried potatoes, potato fry, recipes for white potatoes, recipes with white potatoes

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 331kcal

Author Recipe Garden

Ingredients

4 medium sized white potatoes or use red, yellow or russet potatoes
1 cup chickpea flour
1 cup all purpose flour
salt as needed
1 teaspoon garlic powder
¾ cup water may add more little by little only if needed
oil enough to deep fry the potato slices

Instructions

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!

Nutrition