Crispy Potato Pakora Recipe – Besan & Spice-Coated Delight

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Pakora Recipe – Besan & Spice-Coated Delight

Hey everyone! There’s just something so comforting about a plate of hot, crispy pakoras, especially when the monsoon rains are drumming on the roof. This potato pakora recipe is a family favourite – simple, flavourful, and always a crowd-pleaser. I first made these with my grandmother, and honestly, the smell of them frying instantly transports me back to her kitchen! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This potato pakora recipe is all about that satisfying crunch and burst of flavour. It’s incredibly easy to make, even if you’re new to Indian cooking. Plus, it uses ingredients you probably already have in your pantry! Perfect for a quick snack, a side dish, or even a light meal. You’ll love how quickly these come together and how utterly delicious they are.

Ingredients

Here’s what you’ll need to make these golden beauties:

• 2 medium potatoes
• ¾ cup besan flour (gram flour)
• ¼ cup rice flour
• ½ teaspoon ginger garlic paste
• ¼ teaspoon fennel seeds powder
• ⅛ teaspoon turmeric powder
• 1 teaspoon red chili powder
• ¼ teaspoon baking soda
• A pinch of orange food color (optional)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Besan Flour: This is the star of the show! Besan flour gives pakoras their signature texture and flavour. It’s made from ground chickpeas and is a staple in Indian kitchens. (Approximately 100g)
• Rice Flour: Adding a little rice flour helps create an extra crispy coating. Don’t skip it! (Approximately 30g)
• Fennel Powder (Saunf): This might seem unusual, but trust me on this one! Fennel seeds powder adds a lovely aromatic sweetness that beautifully complements the potatoes and spices. It’s commonly used in North Indian pakoras and adds a really unique flavour. My aunt always adds a little extra – she swears it aids digestion too!
• Food Colour (Optional): A pinch of orange food colour gives the pakoras a vibrant, appealing look. It’s totally optional though – they’ll taste just as good without it!

Step-By-Step Instructions

Alright, let’s get frying!

1. First, wash and peel your potatoes. Then, slice them thinly – a mandoline is super helpful for this, but a sharp knife works just fine too. Even slices mean even cooking!
2. In a mixing bowl, combine the besan flour, rice flour, ginger garlic paste, fennel powder, turmeric, red chili powder, baking soda, and salt. Give it a good mix.
3. Now, gradually add water to the dry ingredients, mixing as you go. You want to create a thick, lump-free batter – think the consistency of dosa batter. Not too runny, not too thick!
4. Heat oil in a deep pan over medium-high heat. You want enough oil for the pakoras to float.
5. Dip each potato slice into the batter, making sure it’s coated on both sides.
6. Carefully drop the coated potato slices into the hot oil, frying in batches to avoid overcrowding the pan.
7. Fry until golden brown and crispy – about 3-4 minutes per batch.
8. Remove the pakoras with a slotted spoon and drain them on paper towels to remove any excess oil.

Expert Tips

A few little secrets for pakora perfection:

• Don’t overcrowd the pan! This will lower the oil temperature and result in soggy pakoras.
• Make sure the oil is hot enough before adding the pakoras.
• For extra crispy pakoras, add a tablespoon of cornstarch to the batter.
• Taste the batter before frying and adjust the salt and chili powder to your liking.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil is plant-based.
• Gluten-Free Adaptation: Substitute the besan flour with a gluten-free chickpea flour blend.
• Spice Level Adjustment: If you like it hot, add more red chili powder or a pinch of cayenne pepper. My friend loves to add a finely chopped green chili to the batter!
• Monsoon/Rainy Day Special: Add finely chopped onions and green chilies to the batter for an extra flavour boost – perfect for a cozy rainy day.

Serving Suggestions

Serve these crispy potato pakoras immediately while they’re still hot and crunchy! They’re fantastic with:

• Coconut chutney
• Mint chutney
• Sweet tamarind chutney
• A cup of hot chai (tea)

Storage Instructions

Pakoras are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to 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 oil is best for frying pakora? Peanut oil or vegetable oil are great choices. They have a high smoke point and a neutral flavour.
• Can I make the batter ahead of time? Yes, you can! Just add a splash of water before frying to loosen it up if it’s thickened.
• How do I get the pakoras extra crispy? Using rice flour in the batter and frying in hot oil are key. Don’t overcrowd the pan!
• What chutneys pair well with potato pakora? Coconut chutney, mint chutney, and sweet tamarind chutney are all classic pairings.
• Can I air fry these instead of deep frying? Absolutely! Lightly spray the coated potato slices with oil and air fry at 180°C (350°F) for 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious!

Enjoy your homemade potato pakoras! I hope this recipe brings a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!