Potato Pakora Recipe – Crispy Besan Fritters with Hing & Chilli

Last Updated on 2 months by Neha Deshmukh

Potato Pakora Recipe – Crispy Besan Fritters With Hing & Chilli

Hello friends! Today, I’m sharing a recipe that’s a total comfort food classic in my family – Potato Pakora! These crispy, golden fritters are perfect with a cup of chai, and honestly, any time of day. I remember learning to make these with my grandmother, and the smell of them frying always brings back such warm memories. Let’s get cooking!

Why You’ll Love This Recipe

This potato pakora recipe is seriously addictive. It’s quick, easy, and delivers that satisfying crunch with every bite. The combination of spices – especially that little pinch of hing – is just magical. Plus, it’s a fantastic way to use up a potato or two! If you’re craving a simple, flavourful snack, this is it.

Ingredients

Here’s what you’ll need to make these delightful pakoras:

• 1 large Potato
• ¾ cup Besan (Gram Flour) – about 90g
• ½ tsp Red Chilli Powder – adjust to your spice preference!
• ¼ tsp Hing (Asafoetida)
• A pinch Turmeric Powder
• A pinch Baking Soda
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a moment. Getting these right makes all the difference!

• Besan (Gram Flour): This is the star of the show! Make sure yours is fresh for the best texture and flavour. It’s what gives the pakoras their signature crispiness.
• Hing (Asafoetida): Don’t skip this! It adds a unique, savoury depth. A little goes a long way. If you’re unfamiliar, I’ll cover substitutions in the FAQs.
• Red Chilli Powder: Indian chilli powders vary so much in heat. Kashmiri chilli powder will give you a beautiful colour with mild heat, while others can be quite fiery. Adjust the amount to your liking. My family loves a good kick, so I usually add a little extra!

Step-By-Step Instructions

Alright, let’s make some pakoras!

1. First, slice the potato into thin, even discs. About 1/8 inch thick is perfect for uniform cooking.
2. In a bowl, combine the besan, red chilli powder, hing, turmeric, baking soda, and salt.
3. Now, gradually add water to the dry ingredients, mixing as you go. You want a thick batter – it should coat the potato slices nicely, but not be too runny.
4. Heat oil in a pan over medium heat. You’ll need enough oil for shallow frying. Test the oil temperature by dropping a tiny bit of batter into it; it should sizzle and rise to the surface immediately.
5. Dip each potato slice into the batter, making sure it’s fully coated. Carefully place the coated potato into the hot oil. Don’t overcrowd the pan!
6. Fry in small batches until golden brown and crispy, flipping once halfway through. This usually takes about 3-4 minutes per batch.
7. Transfer the fried pakoras to a plate lined with paper towels to drain any excess oil.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overmix the batter: Overmixing develops the gluten in the besan, which can make the pakoras tough.
• Hot oil is key: If the oil isn’t hot enough, the pakoras will absorb too much oil and become soggy.
• Fry in batches: Overcrowding the pan lowers the oil temperature and results in unevenly cooked pakoras.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil is plant-based.
• Spice Level Adjustment: If you like it mild, reduce the chilli powder. For extra heat, add a pinch of cayenne pepper.
• Tea-Time Snack Variation: My friend Priya adds finely chopped onions and green chillies to the batter for an extra flavour boost – perfect with evening tea!
• Monsoon Season Special: During the rainy season, my mom always adds a little bit of chopped coriander to the batter. It just feels so cozy and comforting.

Serving Suggestions

These are best served hot and fresh! I love them with a steaming cup of chai (Indian tea).

• Chutneys: Mint-coriander chutney, tamarind chutney, or even a simple tomato ketchup are all fantastic dipping options.
• Yogurt Dip: A cooling yogurt dip with a sprinkle of cumin powder is also a great accompaniment.

Storage Instructions

Pakoras are best enjoyed immediately, but you can store leftovers in an airtight container at room temperature for a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

Let’s answer some common questions:

• What type of potato is best for pakora? I prefer using a starchy potato like Russet or Yukon Gold. They hold their shape well during frying.
• Can I make the batter ahead of time? You can, but it’s best to use it within 30 minutes. The baking soda starts to lose its effectiveness over time.
• How do I get the pakoras extra crispy? Make sure your oil is hot enough, and don’t overcrowd the pan. Adding a tablespoon of rice flour to the batter can also help.
• What is Hing and can I substitute it? Hing (asafoetida) has a pungent, umami flavour. If you can’t find it, you can try substituting with a pinch of garlic powder or onion powder, but it won’t be quite the same.
• What chutneys pair well with potato pakora? Mint-coriander chutney is a classic! Tamarind chutney and tomato ketchup are also popular choices.

Enjoy your homemade Potato Pakora! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know in the comments how yours turn out!