Aloo Payaz Pakoras Recipe
Ingredients for Crispy Aloo-Pyaz Pakoras👇🏻👇🏻👇🏻👇🏻
Masala Paste
* 10–12 garlic cloves
* 1-inch piece of fresh ginger
* 4–5 green chilies (adjust to taste)
Vegetables
* 3 large potatoes (chopped into small or thin pieces)
* 3 big onions (roughly chopped)
* A handful of fresh coriander leaves (finely chopped)
🌶️Spices
* 1 tsp salt (or to taste)
* 1 tsp crushed coriander seeds
* 1 tsp crushed cumin seeds
* ½ tsp red chili powder
* ½ tsp kasuri methi (roasted and crushed)
* ½ tsp carom seeds (ajwain)
* ½ tsp garam masala
* ½ tsp turmeric powder
* ¼ tsp asafoetida (hing)
Batter
* 1¾ cups gram flour (besan) – added in parts
* ¼ cup rice flour (or substitute with cornflour or all-purpose flour)
* ½ tsp baking powder (or a pinch of baking soda)
* 1–2 tbsp water (only if needed)
Frying
Oil (for deep frying)
Lets Start Recipe
we’re going to make a super crispy and incredibly tasty **Aloo-Pyaz Pakora** recipe — just like the ones sold by halwai (street food vendors)! This is a very easy and quick recipe that turns out perfectly crispy, spicy, and delicious.
🔪Step 1: Prepare the Masala Paste
In a mixer jar, add:* 10 to 12 garlic cloves* 1-inch piece of ginger* 4 to 5 green chilies (adjust according to your spice preference)Grind everything coarsely — **don’t make a fine paste** and **don’t add water**. Set this aside.
🥔 Step 2: Chop the Vegetables
In a large mixing bowl:* Take 3 large potatoes, chopped into small pieces (you can slice them long too if preferred)* Add 3 large onions, roughly chopped* A handful of freshly chopped coriander leaves* Add the prepared coarse masala paste (ginger, garlic, green chili)
Step 3: Spices Add
To the bowl, add:* 1 tsp salt (or to taste)* 1 tsp crushed coriander seeds* 1 tsp crushed cumin seeds* ½ tsp red chili powder* ½ tsp crushed kasuri methi (dried fenugreek leaves)* ½ tsp carom seeds (ajwain)* ½ tsp garam masala* ½ tsp turmeric powder* ¼ tsp hing (asafoetida) — great for digestion
Mix everything thoroughly using your hands, rubbing the potatoes and onions gently. This helps release their natural moisture, which will help bind the batter later.
Step 4: Prepare the Batter
Add Now :* 1 cup gram flour (besan)* ¼ cup rice flour (for extra crispiness) — you can substitute with cornflour or all-purpose flour if needed* ½ tsp baking powder (or a small pinch of baking soda)Mix well. Only **add water gradually, 1 to 2 tablespoons at most**, as the vegetables have released some moisture already. The batter should not be too wet or runny.If needed, add a little more besan — about ¾ cup extra, a bit at a time — until you get a thick, sticky consistency.
Step 5: Fry the Pakoras
Heat oil in a deep pan (kadhai). Once hot, **lower the flame to medium** and drop small portions of the batter into the oil.
👉 *Tip:* Avoid making large pakoras, as raw potatoes inside may remain undercooked.
Fry on medium heat, stirring occasionally, until golden and crisp. It should take around **8 to 9 minutes** per batch. Don’t fry on high flame — the pakoras will brown outside but remain raw inside. Avoid low flame too — they may absorb too much oil.
Once golden and crispy, remove with a slotted spoon and drain on tissue or a mesh strainer.
Repeat for the remaining batter.
Serve Hot & Enjoy!
Your crispy and spicy **potato-onion pakoras** are ready to enjoy! Serve them hot with green chutney or tomato ketchup, especially during monsoon evenings with a cup of tea
It’s an absolutely delicious and crowd-pleasing snack.
Thank you..