Aloo Pakora | Potato Bhajji {Fritters}

An easy potato fritter or pakora/ pakoda, just perfect for rainy evenings…




I have been thinking of doing this post for the past few weeks, but that just doesn’t seem to happen. Everytime I open this page, my mind goes blank, so I think, “Why am I even wasting time?” and then close the page. It has been a real struggle. I am having an amazing time with my sister and her family, but my mind plays on the thought of having to return back soon. We have another three weeks of stay remaining and I really don’t want to ruin it by having negative thoughts. I would rather just make the best use of it and stay happy… πŸ™‚


Yesterday, it rained and it reminded me of rainy days back home. Here in the US, they keep having rains during the summer, but it doesn’t necessarily bring down the temperatures. Back home, it is currently monsoon season, but as per my parents, there isn’t much rain, considering that it rained sufficiently during the April-May summer months. Nonetheless, don’t we always associate rain with some fried snacks? Aloo Pakoda is one of my favorite fried snacks, for the ease of making and for the love for potatoes. Hehe… During Ramadan, in our childhood, it used to be a part of the bunch of pakodas that we would buy from the downstairs Pakistani restaurant and we would fight for it. I have a similar scene at home whenever I make these…


I normally don’t peel the potatoes though I have mentioned it in the directions. I soak the potatoes in salted water and scrub the peel, before slicing them thinly as possible with a knife. If you have a slicer, nothing like it… The batter is just the regular one like every pakodas, but I wonder what magic happens when potatoes are dunk into it. πŸ˜€ They disappear faster than it is made, so fast that sometimes there is no time to make a cup of chai… πŸ˜‰





Aloo Pakoda | Potato Bhajji {Fritters}

Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Rafeeda AR


  • 2 large potatoes
  • 1 cup chickpea flour besan
  • 1 tbsp rice flour
  • A pinch of baking soda
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1/4 tsp chaat masala powder
  • Salt to taste
  • Water as required
  • Oil for deep frying


  • Peel the potatoes. Slice them thinly using mandoline. Soak them in salted water till use. Drain and set aside.
  • Whisk together chickpea flour, rice flour, soda, spice powders, and salt and add water little by little to make a thick dough. Do not make it watery, or else it will end up soaking oil.
  • Heat oil till it is smoking hot. To check, drop a little of the batter, and if it sizzles up, the oil is hot.
  • Dip one slice of potato and coat. Drop into the oil. Add a few more till the pan is done. Flip and cook till both sides are golden brown.
  • Drain onto a kitchen towel and enjoy hot with a cup of hot tea...

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