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

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.
Course Accompaniment | Appetizer, Snack
Cuisine Indian, North Indian | Uttar Pradesh | Punjabi
Keyword aloo bajji, aloo pakora in Air fryer, aloo pakora recipe
recipe aloo pakora, aloo pakora in Air fryer
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 269kcal
Author Rachna Parmar

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

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: 269kcal | Carbohydrates: 43g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 111mg | Potassium: 743mg | Fiber: 7g | Sugar: 4g | Vitamin A: 513IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 3mg