Who can resist the crispy, golden goodness of Aloo Pyaz Pakora? This beloved Indian snack has been a staple in households and street food stalls for generations, offering a delectable combination of potatoes and onions fried to perfection.

Originating from the Indian subcontinent, Aloo Pyaz Pakora is a popular dish enjoyed during rainy days, family gatherings, and festive celebrations. The recipe, although simple in its ingredients, requires a skilled hand to achieve the perfect balance of flavours and textures.

With just a few pantry staples such as chickpea flour, spices, and of course, potatoes and onions, you can create a delicious batch of Aloo Pyaz Pakoras that will have your taste buds singing with joy. The combination of the earthy potatoes, sweet onions, and fragrant spices make this dish a true delight for the senses.

Ingredients

Onions: Onions are a versatile ingredient that adds flavor and a slightly sweet taste to dishes. They can be used raw in salads or cooked to add depth to various recipes.

Potato: Potatoes are a starchy vegetable that adds texture and substance to dishes. They can be boiled, mashed, or fried to create a variety of recipes.

Gram Flour: Gram flour, also known as chickpea flour, is a gluten-free flour made from ground chickpeas. It is commonly used in Indian cuisine to create crispy coatings for fried foods.

Salt: Salt is a crucial ingredient in cooking that enhances the overall flavour of a dish. It helps to bring out the natural flavours of other ingredients.

Chilli Powder: Chilli powder is a spice made from dried, ground chili peppers. It adds heat and a rich colour to dishes, depending on the variety of chili peppers used.

Turmeric Powder: Turmeric powder is a bright yellow spice that has a warm and slightly bitter taste. It is commonly used in Indian cuisine for both flavour and its vibrant colour.

Crushed Chilli: Crushed chili flakes or crushed chili peppers are often used to add heat and a unique flavour to dishes. They can be adjusted to taste depending on the desired level of spiciness.

Coriander Seeds: Coriander seeds are the dried seeds of the cilantro plant and have a warm, citrusy flavor. They are commonly used whole or ground in spice blends and curry dishes.

Serving Suggestions and Variations

For serving suggestions, you can enjoy Aloo Pyaz Pakoras with a side of mint chutney or tamarind chutney for a burst of flavor. They also pair well with a cup of hot masala chai or a refreshing glass of nimbu paani. You can serve them as a snack or appetiser for gatherings or enjoy them as a quick and easy meal.

• For a spicy variation, increase the amount of crushed chilli or add some chopped green chillies to the batter for an extra kick.
• You can also add some finely chopped fresh coriander leaves or mint leaves to the batter for a hint of freshness.
• If you prefer a thicker and crispier coating, you can coat the pakoras in breadcrumbs before frying them.
• For a healthier version, you can bake the pakoras in the oven instead of deep-frying them. Simply preheat the oven to 200°C, grease a baking tray, place the pakoras on the tray, and bake for 20-25 minutes or until they are crispy and golden brown.
• Feel free to customise the spices and seasonings to suit your taste preferences. You can add cumin seeds, fennel seeds, or garam masala for a different flavour profile.
• If you want to make the pakoras more filling, you can stuff them with a mixture of spiced mashed potatoes and onions before dipping them in the batter and frying them.

Frequently Asked Questions

What is Aloo Pyaz Pakora?

Aloo Pyaz Pakora is a popular Indian snack made by deep frying a batter of chickpea flour with sliced potatoes and onions.

How is Aloo Pyaz Pakora made?

To make Aloo Pyaz Pakora, you will need potatoes, onions, chickpea flour, spices, and water. The vegetables are sliced, mixed with the batter, and then deep fried until crispy.

Is Aloo Pyaz Pakora vegan?

Yes, Aloo Pyaz Pakora is a vegan dish as it does not contain any animal products.

What are the best dipping sauces for Aloo Pyaz Pakora?

Aloo Pyaz Pakora pairs well with a variety of dipping sauces such as mint chutney, tamarind sauce, or ketchup.

Can I make Aloo Pyaz Pakora ahead of time?

While Aloo Pyaz Pakora is best enjoyed fresh and hot, you can make them ahead of time and reheat them in the oven to maintain their crispiness.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Aloo Pakora
• Onion Pakora
• Vegetable Pakora
• Chicken Pakora
• Fish Pakora

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Aloo Pyaz Pakora

by Nabeela Kauser

Crispy and golden aloo pyaz pakoras are the perfect tea-time snack. Made with potatoes, onions, and a spiced gram flour batter, these deep-fried bites offer a crunchy texture with a hint of warmth from aromatic spices.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetiser

Cuisine Indian, Pakistani

Servings 4

Calories 377 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 3 Onions
• ▢ 250 g Potatoes
• ▢ 300 g Gram Flour Besan
• ▢ 1 tsp Salt
• ▢ 1 tsp Chilli Powder
• ▢ 1/2 tsp Turmeric Powder
• ▢ 1 tsp Crushed Chilli
• ▢ 1 tsp Coriander Seeds Crushed
• ▢ 150 ml Water

Instructions

• In a large mixing bowl, combine the onions, potato, gram flour, salt, chilli powder, turmeric powder, crushed chilli, and crushed coriander seeds. Mix well until all the ingredients are evenly coated and combined.
• Heat a deep pan or wok with oil over medium heat until it reaches the right temperature for frying. You can test this by dropping a small bit of the mixture into the oil—if it sizzles and rises to the top, the oil is ready.
• Carefully drop small portions of the pakora mixture into the hot oil, making sure not to overcrowd the pan. Let them cook on medium heat until they begin to turn golden brown.
• Flip the pakoras occasionally to ensure they cook evenly on both sides. Continue frying until they are crispy and golden brown all over.
• Once done, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Serve hot and enjoy!

Video

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

 

Nutrition

Calories: 377kcalCarbohydrates: 63gProtein: 19gFat: 5gSaturated Fat: 1gSodium: 655mgPotassium: 1050mgFibre: 11gSugar: 12gVitamin A: 330IUVitamin C: 19mgCalcium: 69mgIron: 5mg

Keyword Food, Fried, Iftar, Onion, Pakora, Potato, Ramadan, Recipe

Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!