Aloo Pakora Recipe Aloo Fuluri

What is ‘Aloo Pakora’?

Aloo Pakora is a vegetarian Indian potato fritter. ‘Aloo’ is the Hindi term for potatoes, and ‘pakora’ is for deep-fried fritters. It is one of the most popular Indian snacks. The key ingredients of aloo pakora are potatoes, gram flour (besan), salt, and spices. Recently, this Indian snack has been on the favourite list of chefs and food lovers all over the World. Reason:

gluten-free easy to customize vegan and vegetarian crispy, crunchy, and tasty perfect finger food with spicy dips

Fuluri Style Aloo Pakora

This aloo pakora recipe is inspired by the Fuluri. It is a Bengali-style potato fritter. Later after a discussion with many other food lovers, I learned that fuluri is enjoyed in many cities of India as a snack. And has different regional names – aloo pakora, aloo fulori, fuluri, phuluri, and many more. How is aloo ki fulori any different from the regular aloo pakora? To my knowledge, fulori is prepared with a combination of different flours (gram flour, buckwheat flour, rice flour) vegetables, and potatoes, and is tiny, bite-size. Whereas, aloo pakora is made by dipping round slices of potato in gram flour batter and then deep-fried. In simple words, both are two different ways to enjoy the goodness of deep-fried potatoes with spicy chutney for a teatime snack. I learned this aloo fulori recipe when we were enjoying a countryside lifestyle in the Kumaon hills. At the railway station in our town, there used to be one tiny food cart selling these coin-sized fritters.

Ingredients Required

Potato: Boiled and roughly mashed potato with lumps. Make sure the potatoes are not watery. Hard-boiled, unsweetened potatoes are the best. Gram Flour: It is the key ingredient of any Indian pakora recipe. Also known as besan or chickpea flour. A plant-based, vegan, gluten-free flour with a nutty taste. Rice Flour: It gives a crunch to the pakora. Substitute rice flour with all-purpose flour or corn starch. Spices: Red Chili Powder, Turmeric, Chaat Masala, Cumin Powder Green Chili: Gives spiciness to the pakora. Use mildly spicy chillies like cayenne, jalapeno, or any variety of large, subtly warming chilies. Fresh Coriander: Adds freshness Cooking Oil: For deep frying pakora vegetable oil, refined oil, canola oil, or mustard oil are a perfect choice. Optional Ingredients: Onion (finely chopped), Ginger (grated)

Vrat Special Aloo Pakora

If you want to try the sattvic style aloo pakora recipe for Navratri fast then follow these tips.

Use only buckwheat flour. Do not add gram flour or rice flour.
Abstain from adding – onion, garlic, turmeric, gram flour, vegetable oil, and regular table salt (instead use rock salt). All you need to do is combine boiled potato with buckwheat flour (kuttu atta), rock salt, fresh coriander, and green chilli. Combine the ingredients nicely as suggested in the pakora recipe. Then deep fry in the ghee (clarified butter) till crisp and golden from the outside and fully cooked from the inside. Serve them with farali chutney of your choice.

Watch Aloo Pakora Video

Serving Suggestion

A cup of masala chai and pakora are the two Indian teatime favourites. It is one of the best finger foods that can be enjoyed easily while on the go or at a street food joint. All you need on the side is a spicy Indian chutney. Aloo Pakora or any other vegetable pakora tastes delicious with green chutney. It is a must-serve dipping sauce with fried fritters. Pakora tastes good with a refreshing, cooling dipping sauce like tzatiki or mint yogurt dip.