I do love a fried treat on a rainy day. And these Aloo Pakoras are just the ticket.

Golden, crispy, and delicately spiced, my Aloo Pakoras are a staple in South Asian kitchens—served hot with my green chutney and a cup of chai. Slices of potato are coated in a chickpea flour batter (also known as besan), then deep-fried until crisp and golden. Whether for a tea-time snack on a rainy day, or for your Ramadan iftar, or an anytime craving, this easy pakora recipe is crunchy and super comforting.

You can also try my Aunty Shelly’s sweetcorn pakoras, they are equally good!

A close-up of crispy, golden aloo pakoras on a white plate next to a bowl of green dipping sauce. The slices are thin and freshly fried, while the sauce offers a creamy texture. The bowl features a decorative pattern on the rim.

Close-up of crispy fried potato slices next to a bowl of creamy green dip. The potatoes are golden and slightly textured, while the dip is smooth with a light green color, placed on a decorative bowl.

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Aloo (Potato) Pakoras

Yield: servings

Author: Shayma Saadat

Ingredients

▢ 2 cups chickpea flour 200g
▢ ½ tsp baking powder
▢ 1 tsp chili flakes
▢ 1 tsp whole cumin
▢ 1 teaspoon sea salt or more, to taste
▢ 1¼ c ice water
▢ 1 lb 450g yellow potatoes, approx 3 medium potatoes,
▢ Vegetable oil for shallow frying

Instructions

Thinly slice the potatoes using a mandolin for even slices. If slicing by hand, aim for rounds about the thickness of a coin—roughly 1/4 inch (6mm) thick. This ensures they cook through while staying tender inside.
In a large mixing bowl, whisk together the chickpea flour, baking powder, chili flakes, cumin, and salt. Gradually add the ice water, whisking until the batter is smooth and thick enough to coat the back of a spoon—similar to pancake batter. Add the sliced potatoes and mix to coat evenly. (Do not do this ahead; the potatoes will release water as they sit, which will thin the batter.)
Heat oil in a large pot over medium-high heat until it reaches 350°F (175°C). Test the oil by dropping in a small amount of batter—it should sizzle immediately.
Working in batches, carefully drop the battered potato slices into the oil, one at a time. Fry for 60-90 seconds, or until golden brown and crisp. Adjust the heat as needed to maintain 350°F-360°F (175°C-182°C)—if the oil is too hot, the pakoras will brown too quickly without cooking through; if too cool, they will absorb oil and become greasy.
Remove the pakoras with a slotted spoon and transfer to a large platter lined with paper towels. Repeat with the remaining batter. Serve hot.