Crispy Potato Pakora Recipe – Besan & Chilli Delight

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Pakora Recipe – Besan & Chilli Delight

Hey everyone! If you’re craving a little bit of crispy, spicy goodness, you’ve come to the right place. Today, I’m sharing my go-to recipe for Potato Pakora – those golden, flavourful fritters that are seriously addictive. I first made these when I was a student, trying to recreate the street food flavours I missed so much. They’ve been a family favourite ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These pakoras are the perfect snack, side dish, or even a light meal. They’re incredibly easy to make, require minimal ingredients, and are ready in under 30 minutes. Plus, who can resist that satisfying crunch with every bite? They’re a little slice of Indian comfort food, perfect for a rainy day or a festive gathering.

Ingredients

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

• 2 Potatoes
• 1 cup Besan (Bengal gram flour) – about 180g
• 2 tsp Chilli powder
• Salt to taste
• 2 pinches Cooking soda
• 1 tsp Oil (for the batter)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Besan (Bengal Gram Flour): Types & Quality

Using good quality besan is key. You’ll find different types – some are lighter in colour, others more coarse. I prefer a finely ground besan for a smoother batter.

Chilli Powder: Regional Variations & Heat Levels

Indian chilli powder comes in so many varieties! Kashmiri chilli powder gives a beautiful colour and mild heat, while regular chilli powder packs more punch. Adjust the amount to your spice preference.

Oil for Frying: Choosing the Right Oil for Crispy Pakoras

Groundnut oil (peanut oil) is traditionally used for pakoras because of its high smoke point and ability to create a lovely crispness. Sunflower oil or vegetable oil also work well.

Potatoes: Best Varieties for Pakoras

Starchy potatoes like Russet or Yukon Gold are ideal. They hold their shape well during frying and get beautifully fluffy inside.

Cooking Soda: The Secret to Fluffy Pakoras

Don’t skip the cooking soda! It’s what gives the pakoras that light and airy texture. Just a pinch or two is all you need.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s get the batter going. In a bowl, mix the besan, chilli powder, salt, 1 tsp of oil, and cooking soda.
2. Now, slowly add water – about ¾ cup (180ml) – while mixing vigorously. You want a fluffy batter that coats the potato slices nicely. It shouldn’t be too runny or too thick.
3. While you’re working on the batter, slice the unpeeled potatoes thinly – about 3-4mm thick. Pat them dry with a paper towel to remove excess moisture. This helps them get extra crispy!
4. Heat the oil in a kadai (or a deep frying pan) over medium heat. To test if it’s ready, drop a tiny bit of batter into the oil – it should sizzle and rise to the surface immediately.
5. Now for the fun part! Dip the potato slices into the batter, making sure they’re evenly coated. Gently drop 3-4 pakoras into the hot oil at a time. Don’t overcrowd the pan!
6. Fry for 3-4 minutes on each side, until they’re golden brown and crispy.
7. Remove the pakoras with a slotted spoon and drain them on paper towels to remove any excess oil.

Expert Tips

Want to take your pakoras to the next level? Here are a few of my favourite tricks:

Achieving the Perfect Batter Consistency

The batter is the heart of a good pakora. It should be thick enough to cling to the potatoes, but thin enough to create a light and crispy coating.

Maintaining Oil Temperature for Crispy Results

Keeping the oil at the right temperature is crucial. If it’s too hot, the pakoras will burn on the outside before they cook through. If it’s too cold, they’ll absorb too much oil and become soggy.

Preventing Pakoras from Becoming Soggy

Patting the potatoes dry and not overcrowding the pan are key to preventing soggy pakoras. Also, make sure the oil is hot enough!

Tips for Even Coating of Potatoes

Ensure each potato slice is fully coated in batter. Use your fingers to press the batter onto the slices, ensuring no potato is exposed.

Variations

Pakoras are super versatile! Here are a few ways to switch things up:

Vegan Potato Pakora

This recipe is already vegan! Just double-check your oil is plant-based.

Gluten-Free Potato Pakora

Besan is naturally gluten-free, so these are perfect for those avoiding gluten.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the amount of chilli powder to suit your taste. For a milder flavour, use Kashmiri chilli powder. For extra heat, add a pinch of cayenne pepper!

Festival Adaptations (Diwali, Holi)

Pakoras are a staple during Indian festivals like Diwali and Holi. They’re often served with a variety of chutneys and sweets.

Adding Other Vegetables (Onion, Spinach, Cauliflower)

Feel free to add other vegetables to the batter! Onion pakoras and cauliflower pakoras are also incredibly delicious. My friend loves adding spinach – it’s a great way to sneak in some extra greens.

Serving Suggestions

Serve these hot, hot, hot! They’re amazing with:

• Green chutney (mint-coriander chutney)
• Coconut chutney
• Tomato ketchup
• A cup of chai (Indian tea)

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

What type of besan is best for making pakoras?

A finely ground besan is ideal for a smoother batter and crispier pakoras.

How do I know if the oil is hot enough for frying pakoras?

Drop a tiny bit of batter into the oil – it should sizzle and rise to the surface immediately.

Can I make the batter ahead of time?

You can make the batter up to an hour ahead of time, but it’s best to fry the pakoras immediately after mixing the batter.

How can I make the pakoras extra crispy?

Pat the potatoes dry, maintain the oil temperature, and don’t overcrowd the pan.

What chutneys pair best with potato pakoras?

Green chutney, coconut chutney, and even tomato ketchup are all delicious options!

Can I bake these instead of frying?

While frying gives the best results, you can try baking them at 200°C (390°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still tasty!