Crispy Potato Pakora Recipe – Besan, Ajwain & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Crispy Potato Pakora Recipe – Besan, Ajwain & Spice Blend

Hello friends! 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 remember learning to make these with my nani (grandmother), and the smell instantly transports me back to her kitchen. Let’s get started!

Why You’ll Love This Recipe

This recipe delivers seriously crispy pakoras every time. The secret? A blend of gram flour and rice flour, plus a generous pinch of ajwain (carom seeds) for that lovely digestive kick and flavour. It’s quick to make, uses ingredients you likely already have, and is perfect for a rainy day snack or a festive treat.

Ingredients

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

• 1 cup gram flour (besan)
• 2 tablespoon rice flour
• ?? teaspoon carom seeds (ajwain)
• ?? teaspoon red chili powder
• ?? teaspoon garam masala powder
• 1 pinch asafoetida (hing)
• 2-3 pinches baking soda
• 1 medium-large potato
• ??-?? cup water
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk about a few key ingredients to make sure your pakoras turn out just right:

Gram Flour (Besan) – Quality & Flavor

Using good quality besan is important. It should smell fresh and nutty, not stale. I usually buy mine from an Indian grocery store for the best flavour. About 100g of besan is equivalent to roughly 1 cup.

Rice Flour – For Extra Crispiness

Don’t skip the rice flour! It adds an incredible crispiness that you won’t get with besan alone. It’s a little trick my nani taught me.

Carom Seeds (Ajwain) – Digestive Benefits & Flavor Profile

Ajwain isn’t just about flavour; it also aids digestion, which is handy when you’re enjoying a fried treat! It has a unique, slightly pungent flavour. About 1 teaspoon is a good starting point, but adjust to your liking.

Asafoetida (Hing) – Regional Variations & Substitutions

Hing adds a lovely savoury depth. It’s a bit of an acquired taste, but trust me, it makes a difference! If you don’t have it, you can skip it, or use a tiny pinch of garlic powder as a substitute.

Oil for Frying – Best Oils for Pakora & Smoke Point

I prefer using groundnut oil (peanut oil) or vegetable oil for frying pakoras. They have a high smoke point, which is important for achieving that perfect golden-brown colour without burning.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a nice big bowl, mix together the gram flour, rice flour, carom seeds, red chili powder, garam masala, asafoetida, baking soda, and salt.
2. Now, gradually add water while whisking. You want a smooth batter that’s medium-thick – not too runny, not too thick. Whisk vigorously for a good 2 minutes to really aerate the batter. This is key for light and fluffy pakoras!
3. While the batter rests, thinly slice the potato into even rounds. I find it’s easier to control the thickness if you slice it by hand rather than using a mandolin.
4. Heat oil in a kadai or deep frying pan on medium heat. To test if the oil is ready, drop a tiny bit of batter into it – it should rise steadily to the surface.
5. Dip each potato slice into the batter, making sure it’s fully coated. Gently shake off any excess batter.
6. Carefully fry 5-6 slices at a time, until they’re golden brown and puffed up. Flip them over halfway through to ensure even cooking.
7. Remove the pakoras and drain them on paper towels. Serve immediately while they’re hot and crispy!

Expert Tips

• Don’t overcrowd the pan – frying in batches ensures the oil temperature stays consistent.
• A well-aerated batter is crucial for light and crispy pakoras.
• Adjust the amount of red chili powder to your spice preference.

Variations

Let’s get creative!

Spice Level Adjustments

Love it hot? Add a pinch of cayenne pepper or increase the red chili powder. Prefer milder flavours? Reduce the chili powder or omit it altogether.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as long as your asafoetida (hing) doesn’t contain any gluten-based additives. Always check the label to be sure.

Festival Adaptations (Diwali, Holi, Monsoon Snacks)

These are perfect for Diwali, Holi, or just a cozy monsoon evening. My family loves to make a big batch for Diwali celebrations!

Serving Suggestions

Serve these hot, hot, hot! They’re amazing with a side of your favourite chutney – mint-coriander, tamarind, or even a simple tomato ketchup. A sprinkle of chaat masala adds a lovely tangy kick.

Storage Instructions

Pakoras are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container at room temperature for a day. Reheat them in a preheated oven or air fryer to restore some of the crispiness.

FAQs

What type of potato is best for pakora?

I prefer using starchy potatoes like Russet or Yukon Gold. They hold their shape well during frying.

Can I make the batter ahead of time? If so, how should I store it?

You can make the batter a few hours ahead of time. Store it in an airtight container in the refrigerator. You might need to add a splash of water to thin it out before frying.

How do I get the pakoras extra crispy?

The rice flour is key! Also, make sure the oil is hot enough and don’t overcrowd the pan.

What chutneys pair well with potato pakora?

Mint-coriander chutney, tamarind chutney, and even a simple tomato ketchup are all great options.

Can I bake these instead of frying? What adjustments are needed?

You can bake them, but they won’t be as crispy. Preheat your oven to 200°C (400°F). Lightly brush the pakoras with oil and bake for 20-25 minutes, flipping halfway through.

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!