Potato Bhajiya / Aloo Bhajiya Recipe / Aloo Pakora

                                         Potato Bhajiya / Aloo Bhajiya Recipe / Aloo Pakora 

    Aloo Pakora or potato bhajiya is a very simple recipe with minimal and readily available ingredients in pantry. This aloo pakora recipe is both Vegan and Gluten Free. So, lock the guilt this festive season and indulge these aloo bhajiya. You can even use the same batter and make many variations. Check for different variations at the end of the post.

INGREDIENTS:

2 big Potatoes

1½ cups Chickpea flour/Besan

2 tbsp. Rice flour

¾ tbsp. Red chili powder

¼ tbsp. Turmeric powder

¼ tbsp. Baking soda

¼ tbsp. Carom Seeds powder/Ajwain powder

 Salt

Water

Oil for deep frying

METHOD:

1.Thoroughly wash and peel the skin of potatoes. Slice the potatoes horizontally into roundels of ½ cm size. Place them in cold (not chilled) water for 15 minutes.

2.Heat enough oil in kadai or wide heavy bottom cooking vessel for deep frying.

3.In the meantime, add chickpea flour, rice flour, red chili powder, turmeric powder, carom seeds powder, salt and baking powder to a bowl and make coating consistency batter by slowly adding water. 

4.Whisk gently to avoid lumps and set this aside.

5.Spread the potato pieces on kitchen tissue/towel and pat dry. Dip one by one potato slice in the above made chickpea flour batter and make sure the potato slice gets completely coated with batter.

6.Gently drop the batter coated potato slice into the hot oil. Repeat the process and add 2-3 slices at a time, depending on the size of the kadai/vessel. Don’t overcrowd the vessel.

7.On a medium heat, fry till they turn nice golden on both the sides by turning repeatedly. Remove on to a kitchen tissue or towel using a stainless slotted spoon. Repeat and complete the remaining potato slices.

8.Serve hot with chutney or tomato sauce or ketchup.

                                                                                                                    THANK YOU,READERS!