Crunchy on the outside and soft and flavorful on the inside- that’s what these aloo pyaz pakoras are all about! Give them a try when you’re craving a quick snack.
What Are Aloo Pyaz Pakoras?
Aloo pyaz pakoras quite literally translate to potato and onion fritters. Onions and potatoes are thinly sliced, dunked in a seasoned and spiced batter of chickpea flour, and then deep-fried.
These are usually served as an evening snack in India, and taste great when served with some chai tea and chutney to dip them in!
Ingredients For the Pakoras
You’ll need just a few pantry staples to make the pakoras.
- 1 cup gram/chickpea flour
- ½ cup julienned potatoes
- ½ cup sliced onions
- 2-3 green chiles, sliced
- ½ teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- ½ tablespoon salt
- 1 tablespoon fresh chopped coriander leaves
- Water (as needed)
- 4 teaspoons rice flour (if needed)
- Oil for frying
Kitchen Tools Needed
- Mixing bowls
- Measuring cups and spoons
- Deep bottom pan or deep fryer
- Tongs or slotted spoon
How to Make the Aloo Pyaz Pakoras?
In a large mixing bowl, combine the gram flour, potatoes, onions, chiles, turmeric, chili powder, ground coriander, cumin, coriander leaves, and salt. Stir to combine and coat the vegetables well.
Add water to the mixture a little at a time until the flour sticks to the vegetables. Don't add too much so that it is runny but more of a moist coating on the vegetables.
If needed, add the additional rice flour to thicken the batter.
In a deep skillet or saucepan, heat oil until piping hot or 350°F.
Scoop spoons of the mixture into the hot oil and cook for 1 to 2 minutes.
Then flip and cook an additional 1 to 2 minutes or until golden brown and cooked through.
Serve with a bit of chutney or ketchup for dipping.
Frequently Asked Questions
Make sure when you are adding water to the batter you add just 1 tablespoon at a time so it doesn't get too wet. You can also add in an additional spoon of rice flour if needed. Finally, the best tip is to make sure your oil is hot and the pan is not overcrowded.
If the oil isn't hot enough or you leave the batter out too long before frying it will cook up to be flat and hard versus the light and fluffy batter you prefer.
Aloo pyaz pakoras taste best when made and served fresh. Even if you do end up refrigerating the leftovers and heating them, they’ll be soggy. You can, however, pre-make the batter and then refrigerate it. This batter can then be used to quickly make the fritters.
The batter for the aloo pyaz pakoras is so versatile, you can use it with a lot of other veggies too. Cauliflower, cabbage, bell peppers, carrots, green beans, broccoli, beetroot, okra, eggplant, sweet potatoes, and practically any other veggie you can think of.
To make the fritters more healthy, you can also add in chopped kale, spinach, or any other greens you have at hand.
You can chop your veggies into bite-sized pieces or julienne them. Remember that the cooking time for each veggie will differ, so it makes sense not to pair them all together.
Tips & Tricks to Make the Aloo Pyaaz Pakoras
Ready to give this recipe a shot? Keep these little tips and tricks in mind to nail the recipe.
- Remember that the batter for the pakoras should have the right consistency. It shouldn’t be too runny, nor too thick. It should be just thick enough to coat the potatoes and onions well. You can adjust the amount of gram flour and water you add into the mixture to nail the consistency.
- Make sure you use a neutral oil that has a high smoking point to fry the pakoras. Canola oil, sunflower oil, or any other blended oil can work well.
- Make sure the oil is heated well before you drop in the pakoras. Adding the pakoras in too early will cause them to soak up on a lot of oil. In contrast, when you add them in when the oil is too hot, it will leave them undercooked on the inside.
- If you want to enjoy them but still want to keep them healthy, you can choose to bake or air fry them too. Air frying is always a great idea because this method will help you get that nice crispiness that you’re looking for, which baking, unfortunately, doesn’t.
- To get more flavor into your pakora batter, you can also add in some chopped garlic and green chillies.
Serving Ideas & Suggestions
Can’t wait to give this recipe a shot? Here are some interesting serving ideas and suggestions to help you take the recipe up a notch.
- Pakoras and chutney make for a classic combination you can never go wrong with. If you have the time, whip up a quick spicy coriander chutney to go along with the aloo pyaaz pakoras and enjoy them piping hot.
- If you’re not very keen on the spice factor, you can also enjoy these pakoras with some classic tomato ketchup.
- These fritters are worth trying out with different dips and chutneys, so why not try pairing them with some South Indian chutneys?
- Whipping up a spread of Indian snacks? Team these pakoras with some spicy Sabudana vadas or Aloo Tikki.
- If you’re not a fan of tea, you can serve the pakoras with a nice minty pomegranate cooler.
- And if nothing else catches your fancy, just sprinkle a bit of chaat masala powder on top of the pakoras, right before you serve.
Aloo Pyaz Onion and Potato Pakoras
- 1 cup Chickpea flour gram flour
- ½ cup potato julienned
- ½ cup Onions sliced
- 3 Green chilies sliced
- ½ tsp Turmeric powder
- 1 tsp Red pepper flakes
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Salt
- 1 tsp chopped fresh coriander
- As reqd Water
- 4 tsp Rice flour
- Vegetable oil
- In a large mixing bowl, combine the gram flour, potatoes, onions, chiles, turmeric, chili powder, ground coriander, cumin, coriander leaves, and salt. Stir to combine and coat the vegetables well.
- Add water to the mixture a little at a time until the flour sticks to the vegetables. Don't add too much so that it is runny but more of a moist coating on the vegetables. If needed, add additional rice flour to get the correct texture.
- In a deep skillet or saucepan, heat oil until piping hot or 350°F.
- Scoop spoons of the mixture into the hot oil and cook for 1 to 2 minutes or until golden brown and cooked through.
- Serve with a bit of chutney or ketchup for dipping.
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