Name: Aloo Pakoda | Aloo Bajji Recipe in Air fryer and Deep Fried
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 potatoes cut into thin rounds; 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); Oil as needed

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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).

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.

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.

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.

Here's the 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

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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

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