Aloo Pakoda also known as potato bajji are potato fritters that are a favourite Indian evening snack. Served hot off the stove with some chai or tea, it is a delightful combination. 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).
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.
You may also like this crispy onion pakora recipe.
Here is Aloo pakora recipe or potato fritters done two ways:
Aloo Pakoda | Aloo Bajji Recipe in Air fryer and Deep Fried
Equipment
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
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
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
How to Make Aloo Pakora or Potato Bajji Pictures
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.
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Damyanti says
Ah... this is delicious with a piping hot cup of tea.
Rachna says
Thanks Damyanti!
Obsessivemom says
These look delicious. I've never tried using mustard oil for deep frying. Must try it.
Rachna says
Oh it's delicious. You really should. Also for making puris.
Shantala says
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.
Rachna says
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.
Soumya says
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 🙂
Rachna says
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.
Kiran Khati says
Somehow my potato pakoda didn’t come out well. Donno what went wrong. I ddnt use the parchment paper.
Rachna says
Sorry to hear that Kiran. Without parchment paper, it is sure to stick though.
Shalzmojo says
The weather is perfect today and just heading to the kitchen to make potato and onion fritters using your perfect recipe Rachna -cheers!!! 🙂
Rachna says
Thanks dear!
radhaaariv says
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.
Rachna says
Thank you so much.