Delicious Indian Potato Fritters (Aloo Pakora)
Recipe Summary
- This video demonstrates the preparation of a large batch of delicious Indian potato fritters, from peeling and boiling the potatoes to making the spicy filling and frying them to golden perfection. These crispy and flavorful snacks are perfect for sharing.
All Ingredients - For Potato Filling
- Potatoes 5 kg
- Ghee (clarified butter) 1 cup
- Mustard Seeds 2 tbsp
- Curry Leaves 1 bunch
- Onions 1 kg
- Salt 2 tbsp
- Red Chilli Powder 1.5 tbsp
- Turmeric Powder 1 tbsp
- Garam Masala 1 tbsp
- Kitchen King Masala 1 tbsp
All Ingredients - For Batter and Frying
- Gram Flour (Besan) 500g
- Salt 1 tbsp
- Red Chilli Powder 0.5 tbsp
- Water approx. 2 cups
- Cooking Oil 1.5-2 liters
Tools You'll Need
- Pot
- Wok
- Peeler
- Spatula
- Mixing bowl
- Slotted spoon
Don't have an ingredient? Try these swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Peel and Wash Potatoes
Empty the sack of raw potatoes into a large metal basin. Use a potato peeler machine to peel the potatoes, adding water as needed to clean them. Once peeled, transfer the clean potatoes to another large basin and wash thoroughly with water.
Step 2: Boil Potatoes
Place a large pot on a wood-fired stove and light the fire. Pour water into the pot and bring it to a boil. Carefully add the peeled potatoes to the boiling water. Cover the pot and boil the potatoes until they are soft and cooked through.
Step 3: Mash Potatoes and Chop Onions
Once boiled, transfer the hot potatoes to a large flat metal basin. Use a potato masher to mash the potatoes. Meanwhile, chop the onions finely using a vegetable slicer.
Step 4: Prepare Curry Leaves
Pluck fresh curry leaves from the plant and collect them on a plate.
Step 5: Sauté Aromatics and Spices
Place a large wok (karahi) over the wood-fired stove. Add 1 cup of ghee to the wok and let it heat up. Add 2 tablespoons of mustard seeds to the hot ghee and allow them to splutter. Then, add the fresh curry leaves and sauté for a few seconds. Add the finely chopped onions and cook until they turn translucent and lightly browned, stirring continuously.
Step 6: Add Dry Spices to Onion Mixture
Once the onions are cooked, add 2 tablespoons of salt, 1.5 tablespoons of red chilli powder, and 1 tablespoon of turmeric powder. Mix well to combine the spices with the onions. Next, add 1 tablespoon of garam masala and 1 tablespoon of Kitchen King masala, stirring thoroughly until the spices are fragrant and well incorporated.
Step 7: Combine Filling Ingredients
Add the mashed potatoes to the wok with the sautéed onion and spice mixture. Mix everything together thoroughly using a large spatula until the potatoes are evenly coated with the spices and the filling is well combined.
Step 8: Form Potato Balls
Allow the potato filling to cool slightly. Wearing gloves, take small portions of the potato mixture and roll them into uniform small balls. Arrange the formed potato balls on large trays.
Step 9: Prepare Gram Flour Batter
In a large bowl, add 500g of gram flour (besan). Add 1 tablespoon of salt and 0.5 tablespoon of red chilli powder to the flour. Gradually add approximately 2 cups of water while mixing continuously to form a smooth, thick batter without any lumps.
Step 10: Deep Fry Potato Fritters
Place the large wok back on the wood-fired stove. Pour 1.5-2 liters of cooking oil into the wok and heat it to a medium-high temperature. Dip each potato ball into the gram flour batter, ensuring it's fully coated. Carefully place the battered potato balls into the hot oil. Fry in batches until they are golden brown and crispy on all sides. Use a slotted spoon to remove the fried fritters from the oil and place them in a large metal basin.
Step 11: Serve
Serve the hot and crispy potato fritters with ketchup or your preferred dipping sauce. Enjoy!
From this CreatorMore from Kitchen King
Other recipes converted from Kitchen King's YouTube videos.
Aloo Pakora (Potato Fritters) - Indian Street Food Style
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 15 min
Difficulty Level
Medium
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