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    Home » Air fryer Recipes » Air Fryer Vegan Recipes

    Aloo Pakora Recipe | Potato Bajji

    By Rachna Published: Jul 20, 2020 · Modified: Mar 2, 2023 17 Comments

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    Aloo Pakoda also known as potato bajji are potato fritters that are a favourite Indian evening snack. Air fryer and deep fried versions are shared.

    Served hot with some chai or tea, it is delightful.

    Made with potatoes cut into thin roundels and dipped into a spiced chickpea flour mixture, these are crispy, crunchy delightful and super tasty.

    You can make aloo pakora deep fried or in Air fryer (to make it healthier and low calorie).

    You may also like crispy onion pakora in air fryer, samosa in air fryer, bread pakora air fryer, Paneer Tikka in Air fryer Recipe, chicken pakora.

    aloo pakora in Air fryer

    These can be very light and delightfully crispy snack. I normally use mustard oil when I deep fry them.

    I use a tbsp. of the same in the batter when I Air fry to give it a taste close to the authentic taste. You can use any vegetable oil of your choice.

    Stepwise Pictures

    To Make the batter

    Mix together 1 cup chickpea flour or besan, 2 tbsp. rice flour with ½ tsp. garam masala.

    Add ½ tsp. carom seeds (ajwain) or dried oregano, ¼ tsp. baking soda (for a light batter), ½ tsp. turmeric powder, 1 tsp. cayenne and salt to taste along with 1 tbsp. mustard oil.

    Add a little water to make a thick batter that is thin enough to coat the sliced potato and is not too runny.

    For Air frying

    Pre heat Air fryer to 180 C or 360 F for 4 minutes.

    I used a parchment paper to ensure that the aloo pakora did not stick to the Air fryer basket.

    Now evenly spread out round slices of potato dipped in batter onto the parchment paper.

    Some batter flows to the side which is perfectly fine.

    potato pakora Air fryer

    Air fry for about 8-10 minutes. You can brush the pakodas with a little oil once the besan has set.

    You can also flip them midway if you like. Then increase the temperature to 200 C or 390 F and air fry for about 3 minutes more for a golden colour.

    Your Air fryer aloo pakora is ready to serve. Enjoy with ketchup or chutney.

    potato pakora Air fryer

    For Deep frying:

    Heat mustard oil in a kadhai till medium hot.

    Now carefully dip the sliced potato rounds in the prepared batter and slowly lower into the medium hot oil.

    Make sure that you fry on a medium to low flame till crispy and well cooked. Do not deep fry on hot flame.

    Your pakoras will remain undercooked inside and will become dark outside.

    potato bajji

    Here's the recipe card:

    📖 Recipe Card

    Aloo Pakoda | Aloo Bajji Recipe in Air fryer and Deep Fried

    Rachna Parmar
    This is an easy, tasty and cripsy Aloo pakoda or aloo bajji recipe made in Air fryer and deep fried. Try it for a delicious evening snack.
    5 from 6 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Accompaniment | Appetizer, Snack
    Cuisine Indian, North Indian | Uttar Pradesh | Punjabi
    Servings 4
    Calories 269 kcal

    Equipment

    • Air fryer

    Ingredients
     

    • 3 potatoes cut into thin rounds

    For the batter

    • 1 cup chickpea flour or besan
    • 2 tbsp. rice flour or corn starch for crispness
    • ½ tsp. carom seeds or ajwain
    • ½ tsp. garam masala
    • 1 tsp. cayenne
    • ¼ tsp. baking soda
    • ½ tsp. turmeric powder
    • Salt to taste
    • 1 tbsp. mustard oil when Air frying

    For deep frying

    • Oil as needed

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    Instructions
     

    To Make the batter

    • Mix together 1 cup chickpea flour or besan, 2 tbsp. rice flour along with ½ tsp. garam masala, ½ tsp. carom seeds (ajwain), ¼ tsp. baking soda (for a light batter), ½ tsp. turmeric powder, 1 tsp. cayenne and salt to taste along with 1 tbsp. mustard oil.
    • Add a little water to make a thick batter that is thin enough to coat the sliced potato and is not too runny.

    For Air frying

    • Pre heat Air fryer to 180 C or 360 F for 4 minutes. I used a parchment paper to ensure that the aloo pakora did not stick to the Air fryer basket. Now evenly spread out round slices of potato dipped in batter onto the parchment paper.
    • Air fry for about 8-10 minutes. You can brush the pakodas with a little oil once the besan has set. You can also turn them if you like. Then increase the temperature to 200 C or 390 F and air fry for about 3 minutes more for a golden colour. Your Air fryer aloo pakora is ready to serve. Enjoy with ketchup or chutney.

    For Deep frying:

    • Heat mustard oil in a kadhai till medium hot. Now carefully dip the sliced potato rounds in the prepared batter and slowly lower into the hot oil. Make sure that you fry on a medium to low flame till crispy and well cooked. Do not deep fry on hot flame. Your pakoras will remain undercooked inside and will become dark outside.

    Notes

    Pro Tips:
    1. These aloo pakoda in Air fryer are light, crispy and tasty. But the air fried potato bajji though delicious do not taste the same as the deep-fried ones.
    2. You can skip baking soda but it does add a little lightness to the potato pakoras.
    3. Using parchment paper in the Air fryer helps in preventing the pakoras from sticking to the Air fryer basket. I made 2 batches of pakoras in the same parchment paper.
    4. Brushing the pakodas with a bit of oil during Air frying gives it a nice golden appearance that is close to the deep fried look.
    5. Sprinkle chaat masala when serving for a tangy touch.

    Nutrition

    Calories: 269kcalCarbohydrates: 43gProtein: 10gFat: 6gSaturated Fat: 1gSodium: 111mgPotassium: 743mgFiber: 7gSugar: 4gVitamin A: 513IUVitamin C: 22mgCalcium: 26mgIron: 3mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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    If you liked the recipe, I request you to leave a star * rating. Thanks.

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    Reader Interactions

    Comments

    1. Damyanti says

      August 02, 2020 at 7:28 pm

      5 stars
      Ah... this is delicious with a piping hot cup of tea.

      Reply
      • Rachna says

        August 03, 2020 at 10:27 am

        Thanks Damyanti!

        Reply
    2. Obsessivemom says

      August 03, 2020 at 11:44 am

      These look delicious. I've never tried using mustard oil for deep frying. Must try it.

      Reply
      • Rachna says

        August 04, 2020 at 6:30 pm

        Oh it's delicious. You really should. Also for making puris.

        Reply
    3. Shantala says

      August 05, 2020 at 8:55 pm

      5 stars
      I love potato bhajji. Never used mustard oil, but I guess it is more common in North India? It's on my list to try using it in a few curries. Did not realize it was used for deep frying also.

      Reply
      • Rachna says

        August 07, 2020 at 8:23 pm

        Yes mustard oil is much more common in the North. We fry puris also in it but yes it's an acquired taste if you have never used it.

        Reply
    4. Soumya says

      August 06, 2020 at 12:37 pm

      I somehow don't like potato bhajjis, I feel it doesn't have much to it. Always a bonda girl 😛

      We've been thinking of getting an airfryer for a while now, I should get to it soon. Will get your e-book then 🙂

      Reply
      • Rachna says

        August 07, 2020 at 8:22 pm

        I feel an Air fryer is just so wonderful. I really love this gadget. Been cooking so much with it. 🙂 Hope you get it soon.

        Reply
        • Kiran Khati says

          November 15, 2020 at 2:01 pm

          Somehow my potato pakoda didn’t come out well. Donno what went wrong. I ddnt use the parchment paper.

          Reply
          • Rachna says

            November 15, 2020 at 7:11 pm

            Sorry to hear that Kiran. Without parchment paper, it is sure to stick though.

            Reply
    5. Shalzmojo says

      August 19, 2020 at 8:44 am

      The weather is perfect today and just heading to the kitchen to make potato and onion fritters using your perfect recipe Rachna -cheers!!! 🙂

      Reply
      • Rachna says

        August 19, 2020 at 11:20 am

        Thanks dear!

        Reply
    6. radhaaariv says

      August 20, 2020 at 11:47 am

      Thank you for sharing aloo pakora recipe. The photos you have shared here are amazing. I just loved it. Keep up the good work, enjoy and bring us more of this kind of stuffs. This blog post is exactly what i was actualy looking for.

      Reply
      • Rachna says

        August 21, 2020 at 3:53 pm

        Thank you so much.

        Reply
    7. Neetu says

      December 24, 2020 at 9:47 pm

      I have 2 specific queries related to Air frying these pakoras-
      1. What thickness did you do for potato so as to cook it completely since they are raw potatoes.
      2. Does thickness of batter similar to cake batter, which is thick and can be coated?
      Also, what is the taste like ( overall and specifically for besan) as compared to other batch which is deep fried.
      I really want to make these, as pakoras are all time favorite and less oil in Airfryer.

      Reply
    8. Dipa says

      January 30, 2022 at 2:41 am

      I tried the recipe in airfryer , used the parchment paper but it's still sticking

      Reply
      • Rachna says

        January 31, 2022 at 6:57 pm

        You oil your parchment paper then. I have never needed to.

        Reply
    5 from 6 votes (4 ratings without comment)

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    I am Rachna, a Certified Nutritionist and Health Coach. I help you eat healthy. I specialize in healthy recipes especially Air fryer recipes.

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