Aloo pakora is one of the most popular pakora recipes cooked in every Indian household. Most people love to savor a variety of pakora during the monsoon or whenever it rains. The same goes with me, too; I just adore this yum teatime snack whenever I crave potato chips or potato wedges or French fries. But I make it without gram flour; to me, this aloo pakora tastes far better than aloo pakoras made from gram flour (besan) batter.
My Story Behind Aloo Pakora Without Besan
It’s a flashback memory; the very first time I tried this snack was when my son was in class 2. Every Friday was a ‘Free Food Day’ in his school, where he can bring anything except a traditional Indian lunch meal. He used to secretly wish for something tasty on this very day. One day I thought to make aloo and bread pakora for him, but my kitchen rack was out of gram flour. We know that necessity is the mother of invention, and voila, I came up with this crunchy potato pakora recipe. Let’s check out the recipe.
How To Make Aloo Pakora Without Besan
Recipe type: Snacks
- Potatoes/aloo:3 medium-sized
- All-purpose flour/ refined flour/ maida: 1 cup
- Rice flour: 3 tbsp
- Semolina/suji: 4 tbsp
- Corn flour: 3 tbsp
- Chilli flakes: ¼ tsp
- Mixed herbs: ½ tsp
- Red chilli powder: ½ tsp
- Chaat masala: ½ tsp
- A pinch of baking powder
- Salt to taste
- Oil for deep frying
- Chat masala: According to the requirement
- Black salt: A pinch of
- Pepper (ground): As much needed
- Peel the potato skin and slice thinly.
- Put in cold water for 2-3 minutes and then rinse in cold water to remove the potatoes’ starch.
- Now keep them in a kitchen towel, pat dry and remove excess water. Keep aside.
- Now, take refined flour, corn flour, rice flour and semolina in a mixing bowl to prepare flour batter.
- Further, add chilli flakes, mixed herbs, chilli powder, chaat masala, and salt.
- Combine all the ingredients well and add water and whisk smooth.
- Make a smooth batter without forming any lumps, just like you make for besan pakora; the consistency of the batter should be the same as that of besan batter.
- Now, add a pinch of baking powder and mix in the batter gently.
- Dip the sliced potato into the prepared flour batter, and coat it thoroughly.
- Take a round-shaped deep Kadai for deep frying the aloo pakora. Pour oil into it and let the oil turn completely hot.
- Drop batter-dipped potato slices one by one into the hot oil; after a minute, slow down to medium flame, and deep fry in hot oil.
- Ensure to stir and infrequently flip to fry on both sides.
- Deep fry the potato pakoras till they turn light golden brown.
- Finally, the aloo pakora recipe is ready to serve on your snack platter.
- Garnish it with chat masala, black salt and pepper and serve it with tomato sauce.
So, try out this once, I guess many of you might have tried this, but around my circle, I have not seen anyone making aloo pakora without besan as I do.