October 10, 2022

Pyaj and aloo pakora | Onion and potato fritters

Pakoras, or fritters, are one of the most beloved Indian snacks, perfect for monsoon evenings or tea-time indulgence. Among the many varieties, Pyaj (onion) Pakora and Aloo (potato) Pakora are two of the most popular choices. These deep-fried delights are crispy on the outside, soft on the inside, and packed with flavor. Let’s dive into how you can make them at home.

Ingredients

For making both Pyaj and Aloo Pakora, you will need:

2 medium-sized onions (thinly sliced)

2 medium-sized potatoes (thinly sliced)
1 cup besan (gram flour)
2 tbsp rice flour (for extra crispiness)

1 tsp ajwain (carom seeds)
1 tsp cumin seeds
1/2 tsp turmeric powder

1 tsp red chili powder
1/2 tsp garam masala
1/2 tsp chaat masala

Salt to taste
Water (as required)
2 tbsp chopped coriander leaves

1 green chili (finely chopped, optional)
Oil for deep frying

Instructions

Step 1: Prepare the Batter

In a mixing bowl, add besan, rice flour, ajwain, cumin seeds, turmeric powder, red chili powder, garam masala, and salt.

Slowly add water and mix to form a thick, smooth batter. Ensure there are no lumps.
Add the chopped coriander leaves and green chili for extra flavor.

Step 2: Prepare the Vegetables

For Pyaj Pakora: Add the thinly sliced onions into the batter and mix well.

For Aloo Pakora: Dip each potato slice into the batter, ensuring an even coating.

Step 3: Fry the Pakoras

Heat oil in a deep frying pan over medium heat.
Drop spoonfuls of Pyaj Pakora mixture into the hot oil. Fry until golden brown and crispy.

For Aloo Pakora, carefully place the coated potato slices in the oil and fry until they turn golden and crispy.
Use a slotted spoon to remove the pakoras and place them on a paper towel to drain excess oil.