We all have that one food that takes us to make to a specific time and place. For me, it's these aloo pakoray. The minute I take a bite of an aloo pakora, I'm instantly transported back to either cold rainy days with fresh, warm pakoras or long Ramadan days ending with a huge iftari which always featured a ton of pakoray.
And who can forget the tangy chutneys that always accompanied these delicious, fried pakoray? While there are many, many types of pakoras/fritters, aloo pakora still reigns supreme for taste, crunch, and tradition.
This recipe is super easy to throw together, and you can even pre-make the besan/gram flour mixture. The pinch of baking soda adds a wonderful fluffiness while chopping the potato and onion thinly adds a delightful crunch. Additionally, you can either shallow-fry or deep-fry them according to your preference.
Honestly, the hardest part about making these pakoras is trying not to eat the entire plate! Definitely give this recipe a try and enjoy the perfect amount of crispiness and flavor with these aloo pakoray!
Let's start cooking!
We'd love if you could leave your comments, suggestions, and thoughts. And definitely show us your recreations!