Potato Pakora Recipe – Crispy Besan & Spice-Infused Indian Snack

Last Updated on 4 months by Neha Deshmukh

Potato Pakora Recipe – Crispy Besan & Spice-Infused Indian Snack

Hello friends! If there’s one snack that instantly transports me back to rainy afternoons in India, it’s a plate of hot, crispy potato pakoras. Seriously, is there anything better than that first bite? This recipe is a family favorite, and I’m so excited to share it with you. It’s surprisingly easy to make, and the results are always worth it. Let’s get started!

Why You’ll Love This Recipe

This potato pakora recipe is all about simple ingredients coming together to create something truly special. It’s incredibly satisfying – that crispy exterior giving way to a soft, spiced potato center… yum! Plus, it’s perfect for any occasion, from a cozy night in to festive celebrations. And honestly, who doesn’t love a good pakora?

Ingredients

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

• 1 medium Potato
• ¾ cup Besan (gram flour) – about 100g
• 1 teaspoon Red Chilli Powder – about 5g
• ¼ teaspoon Turmeric Powder – about 1g
• 1 teaspoon Coriander Powder – about 5g
• Salt to taste
• 1 teaspoon Ginger, grated – about 5g
• 2 tablespoons Coriander Leaves, chopped
• 1 teaspoon Green Chilli, finely chopped
• As required Rice Bran Oil for deep frying
• 1 teaspoon Chaat Masala – about 5g

Ingredient Notes

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

Besan (Gram Flour): Types and Quality
Besan is the star of the show! Look for a good quality besan that’s finely ground and has a fresh aroma. There are different types – some are lighter in color, others darker. Either works, but a lighter besan will give you a slightly crispier pakora.

Rice Bran Oil: The Secret to Authentic Pakoras
Traditionally, pakoras are fried in rice bran oil. It has a high smoke point and imparts a lovely flavor. If you can’t find it, you can use vegetable oil or canola oil, but rice bran oil really elevates the taste.

Spice Blend: Regional Variations & Adjustments
The spice blend is where you can really make this recipe your own. Feel free to adjust the amount of red chilli powder to your liking. Some people also add a pinch of asafoetida (hing) for extra flavor.

Potatoes: Choosing the Right Variety
I prefer using starchy potatoes like Russet or Yukon Gold. They hold their shape well during frying. Avoid waxy potatoes, as they tend to fall apart.

Fresh Coriander & Ginger: Importance of Freshness
Seriously, don’t skimp on the fresh coriander and ginger! They add so much brightness and flavor. Dried just won’t cut it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and thinly slice the potato – about 1/5th inch thick. Then, pop the slices into a bowl of water. This prevents them from discoloring and helps them get extra crispy.
2. While the potatoes are soaking, grab a mixing bowl. Add the besan, red chilli powder, turmeric powder, coriander powder, salt, grated ginger, chopped green chilli, and chopped coriander leaves.
3. Now, gradually add water – start with about ¼ cup (60ml) – and mix everything together. You want a medium-consistency batter that nicely coats the potato slices. It shouldn’t be too runny or too thick.
4. Heat the rice bran oil in a deep pan or wok over medium-high heat. It should be hot enough to fry, but not smoking.
5. Drain the potato slices and pat them completely dry with paper towels. This is crucial for preventing splattering and ensuring a crispy coating.
6. Dip each potato slice into the batter, making sure it’s fully coated.
7. Carefully drop the coated slices into the hot oil, a few at a time. Don’t overcrowd the pan! Reduce the heat to medium and fry for about 3-4 minutes per side, until golden brown and crispy.
8. Remove the pakoras with a slotted spoon and drain them on paper towels.
9. Sprinkle with chaat masala and serve immediately with your favorite chutney or ketchup.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect pakoras:

Achieving the Perfect Batter Consistency
The batter is key! It should coat the potatoes evenly without being too thick or too thin. Add water a little at a time until you get the right consistency.

Maintaining Oil Temperature for Crispy Pakoras
Keep the oil temperature consistent. If it’s too low, the pakoras will be soggy. If it’s too high, they’ll burn.

Preventing Discoloration of Potato Slices
Soaking the potato slices in water is a game-changer. It keeps them from turning brown and helps them get extra crispy.

Ensuring Even Coating
Make sure each potato slice is fully coated in batter. This ensures a nice, even crispiness.

Variations

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

Vegan Potato Pakora
This recipe is already vegan! Just double-check your chaat masala ingredients to ensure they don’t contain any animal products.

Gluten-Free Potato Pakora
Besan is naturally gluten-free, so this recipe is perfect for those with gluten sensitivities.

Spice Level Adjustments (Mild, Medium, Hot)
Adjust the amount of red chilli powder to control the spice level. For a milder pakora, use ½ teaspoon. For a spicier one, use 1 ½ teaspoons or more!

Festival Adaptations (Diwali, Monsoon Snacks)
Pakoras are a staple during Diwali and the monsoon season in India. They’re the perfect comfort food!

Onion Pakora Addition
My mom always adds thinly sliced onions to the batter. It makes for a delicious onion-potato pakora combo!

Serving Suggestions

Serve these pakoras hot and fresh with:

• Green chutney (mint-coriander chutney)
• Tomato ketchup
• Tamarind chutney
• A cup of hot chai (tea)

Storage Instructions

Pakoras are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven or air fryer for a few minutes to crisp them up.

FAQs

Let’s answer some common questions:

What type of oil is best for making pakoras?
Rice bran oil is traditional and gives the best flavor, but vegetable or canola oil work well too.

Can I make the batter ahead of time?
You can, but the batter is best used immediately. If you make it ahead, you may need to add a little water to thin it out.

How do I prevent the pakoras from becoming soggy?
Pat the potato slices completely dry before dipping them in the batter, and don’t overcrowd the pan when frying.

What is the best way to store leftover pakoras?
Store them in an airtight container at room temperature for up to 2 days. Reheat in the oven or air fryer to crisp them up.

Can I air fry these pakoras instead of deep frying?
Yes! Lightly spray the coated potato slices with oil and air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious!

Enjoy making these pakoras! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!