Aloo Pakora Recipe | Potato Bajji Two ways (Step-by-step Recipe)

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

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 4 votes

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Accompaniment | Appetizer, Snack

Cuisine Indian, North Indian | Uttar Pradesh | Punjabi

Servings 4

Calories 269 kcal

Equipment

• Air fryer

Ingredients

  

1x2x3x

• 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

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

Nutrition Facts

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

Amount Per Serving

Calories 269 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 111mg5%

Potassium 743mg21%

Carbohydrates 43g14%

Fiber 7g29%

Sugar 4g4%

Protein 10g20%

Vitamin A 513IU10%

Vitamin C 22mg27%

Calcium 26mg3%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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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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