Quick, easy, crispy potato fritters recipe, homemade with simple ingredients in one pot on stovetop in 30 minutes. These Indian aloo pakora are full of garlic, onion, red chili and sesame seeds.
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These fritters are one of my many favorite Indian comfort foods that I grew up eating. They have a delicious flavor and I am a big fan of their texture- crispy on the outside but tender on the inside. It makes me wonder why regular fries aren't seasoned like this all the time. It feels like a missed opportunity frankly. If these are not enough to hit the spot, then check out these other fried comfort foods such as Crispy Fried Cheese Curds (One Pan), Crispy Fried Chicken Bites (One Pot), Crispy Baked Zucchini Chips (One Pan), and Crispy Zucchini Fries (One Pan)
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Key ingredients
- Flour- You need to use both, all-purpose flour and chickpea flour, for best crispy results.
- Water- This is will help to create a smooth batter.
- Oil- Use a neutral tasting oil for frying.
- Potatoes- These should be thinly sliced.
- Seasoning- You can make your own spice blend like many people in my family have done to suit their tastebuds. That being said, after many variations, I narrowed it down to cumin, black sesame seeds, red chili powder, garlic powder, onion powder, salt and pepper, which my family loves!
Variations for Indian aloo pakora
- Add other veggies- Such as grated zucchini, corn, peppers, grated carrots, broccoli, or cauliflower.
- Use sweet potatoes- In place of regular russet potatoes.
- Mix in some shredded cheese- Such as cheddar, colby jack, pepperjack, or mozzarella. I highly recommend getting a block of cheese and shredding it yourself because the shredded cheese packages have other ingredients mixed into them, adding a yucky gritty texture.
- Try other spices- Such as paprika, basil, oregano, rosemary, or curry seasoning.
- Omit sesame seeds- I love the color they add, but if you do not prefer them or have them, they can easily be left out.
- Make them spicy- Add more red chili powder or add cayenne instead.
How to make easy one pot crispy potato fritters recipe from scratch?
1. Prepare batter- By mixing together all the ingredients except oil in a Ziploc bag or large bowl.
2. Drop spoonfuls in hot oil- Fry until golden brown and crispy.
What to serve with savory fritters?
- Bacon Cheddar Ranch Dip (One Pot)
- Creamy Dill Dip (One Bowl)
- Easy Queso Dip (One Pot)
- Best Chimichurri Sauce (Blender)
- Tzatziki Sauce (One Bowl)
- Homemade Marinara Sauce (One Pot)
- Easy Hummus (One Bowl)
- Easy Guacamole Recipe (One Bowl)
- Ketchup
- Honey mustard
- Sriracha sauce
- Ranch sauce
- Sriracha mayo
Tips and techniques
- Add more or less seasonings- Based on your personal preference.
- Must line pan with paper towels- Because this removes the excess oil and thus, allowing the fritters to crisp up.
- Batter cannot be runny- It has to be thick so that it can coat the potato slices. Make sure to measure ingredients accurately.
- Potatoes must be thinly sliced- Because this produces the best crispy texture. Thicker potatoes make a soggy mess and take longer to cook too.
- Don't add the coated potatoes in cold oil- The oil must be preheated in order for the batter to remain on the potato and fry into a small fritter.
- Turn over fritters while frying- Because this ensures they fry evenly. You may need to do this a few times.
- Use a large Ziploc bag to mix ingredients- You can use a mixing bowl, but I prefer the easy clean-up of the Ziploc bag.
- Place the fritters gently in the oil- Because this prevents you from being burned by splashing hot oil.
Recipe FAQs
This can be the result of not frying at a high enough temperature. It can also be due to the potatoes being sliced too thick. Another factor could be that you didn't spread them on a tray lined with paper towels to absorb the excess oil after frying.
Mix in 1-2 tablespoon rice flour in the batter.
I would suggest using Russet since they have a high starch content, which will gives you the perfect "crisp on the outside but fluffy on the inside" texture. However, I have also made these with Yukon Gold and Red potatoes without much noticeable difference.
Storage
- Refrigerate- These are best served immediately, but can be stored in a sealed container in the fridge for up to 1 day.
- Freeze- I have done this before and I really don't recommend this. When they thaw, they become soft and soggy and have an overall odd texture.
- Reheat- In the oven, toaster oven or air fryer rather than a microwave to allow the crispy texture to return.
- Make ahead- You can prepare the batter 1 day in advance and keep in the fridge. Mix in the potatoes, just before frying.
More easy one pot appetizers
- Onion Fritters/ Pakora (One Pot)
- Easy Reuben Roll Ups (One Pan)
- Cocktail Meatballs (One Pot)
- Bacon Wrapped Dates (One Pan)
- Easy Pigs in a Blanket (One Pan)
Recipe
Easy Crispy One Pot Potato Fritters (Aloo Pakoras)
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Ingredients
- ½ cup All-purpose flour
- ½ cup Chickpea flour
- ½ teaspoon Cumin
- ½ teaspoon Black sesame seeds
- ¼ teaspoon Red chili powder
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- Salt To taste
- Pepper To taste
- ½-1 cup Water To make a smooth batter consistency
- 1 Potato Large, Washed, Peeled, Thinly sliced to quarter inch each
- Oil For frying
Instructions
- Heat oil in a large frying pan over medium-high heat.
- While the oil is heating, make the batter.
- In a large Ziploc bag, add all-purpose flour, chickpea flour, cumin, black sesame seeds, red chili powder, garlic powder, onion powder, salt, pepper, water. You can use a large mixing bowl but Ziploc bag allows for easier clean up.
- Mix until batter is thick and smooth.
- Dip each potato slice in the batter until fully coated.
- Place gently in the hot oil.
- Turn over as needed a few times for even frying and until fritters are golden brown and crispy.
- Use a slotted spoon to remove them from oil and place them on a large tray, lined with paper towels.
- If you still have leftover batter after all the potato slices have been used up, you can slice additional potatoes to use up the remaining batter. Enjoy.
Notes
- Read all my tips above.
- Tastes best and crispy when served immediately but leftovers can be stored in the fridge for up 1 day and reheated in a toaster oven or air fryer.Â
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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