Craving a crispy and delicious snack? Look no further than aloo pyaaz pakoras! This delightful snack merges the goodness of potatoes (aloo) and onions (pyaaz) into one mouth-watering treat. These pakoras are relatively straightforward to prepare, but a few tricks can ensure they turn out perfect every time.
Tips to Perfect Aloo Pyaaz Pakoras:
- Handle the potatoes properly:
- When grating the potatoes, avoid making them too fine. Strands of potatoes contribute to the pakora’s crispy texture. Mashing them can ruin this texture.
2. Soak the grated potatoes in special water:
- After grating, soak the potatoes in water mixed with salt and haldi (turmeric powder). This enhances their flavor. Turmeric brings balance to the dish, especially given the use of besan (gram flour). Ensure you squeeze out excess water after soaking without mashing the potatoes.
3. Separate the onion slices:
- Instead of chopping, slice the onions. This gives the pakoras their distinctive shape and crispiness. Before combining them with other ingredients, make sure to separate the slices to ensure even distribution of ingredients.
4. Add the besan little by little:
- This recipe requires you to mix besan directly into the aloo-pyaaz mixture, not as a batter. Use the natural moisture from the ingredients to bind the mix. Add the besan incrementally to maintain the right consistency and avoid a dry or lumpy mixture.
5. Add oil to the pakora mixture:
- Introduce a small quantity of oil directly to the pakora mixture before frying. This technique aids in achieving that irresistibly crispy texture after frying.
6.Monitor the oil’s temperature before frying:
- To achieve the desired crispiness, ensure the oil is sufficiently hot before frying. Avoid over-heating, which can burn the pakoras, or under-heating, which can make them oily and soggy.
How To Make Aloo Pyaaz Pakora:
Hungry to try out the recipe now? Here is a detailed step-by-step guide on making these delicious pakoras, seasoned with classic Indian spices, garlic, chilies, and coriander. Give them a shot and let us know how they turn out!
Aloo Pyaaz Pakora Recipe
The ultimate tea-time indulgence, Aloo Pyaaz Pakora are crispy, flavorful delights. Made with grated potatoes, sliced onions, besan, and spices, they are perfect for those evening cravings.
Total Cook Time: 25 mins
Prep Time: 10 mins
Cook Time: 15 mins
Recipe Servings: 4
- 2 big potatoes
- 2 big onions, sliced
- 5-6 green chillies, finely chopped
- 1/2 cup coriander leaves, finely chopped
- 4 garlic cloves, smashed
- 2 cups besan (gram flour)
- 1/2 cup rice flour
- 1/2 tsp haldi (turmeric powder)
- 1 tbsp chilli powder
- 1/2 tsp ajwain (carom seeds)
- 1 tsp coriander powder
- 1/2 tsp sugar
- Salt, to taste
- Oil, for deep frying
- Prep Potatoes: Start by peeling and washing the potatoes. Grate them using the side of the grater with larger holes.
- Soak Potatoes: Place the grated potatoes in 2 cups of water, adding ½ tsp haldi and 1 tsp salt. Let them soak for about 5 minutes.
- Onion-Chilli Mix: In a spacious mixing bowl, combine the sliced onions and green chillies. Use your hands to gently crush them together.
- Add Potatoes: After soaking, squeeze out the water from the grated potatoes. Remember not to mash them in the process. Add these to the onion and chilli mixture.
- Season: To the bowl, add chilli powder, coriander powder, ajwain seeds, garlic, sugar, fresh coriander leaves, and rice flour.
- Introduce Besan: Gradually add besan to the mixture, stirring continuously to ensure it’s well combined.
- Final Touches: Drizzle 1 tbsp of oil into the mixture and stir thoroughly. Once mixed, set it aside for 5 minutes to allow flavors to meld.
- Fry: In a deep frying pan, heat oil. Once hot, drop small portions of the pakora mixture. Fry them until they are golden brown and crisp on the outside.
- Serve: Once cooked, remove from the oil and drain any excess. Serve these delicious Aloo Pyaaz Pakoras hot, paired with green chutney and/or ketchup for a perfect tea-time treat. Enjoy!