Aloo laccha pakora or bhajiya is an all-time favorite potato flitter made with potato, besan, rice flour, and regular spices. They are crispy from the outside while soft from the inside. It is a delicious starter or evening snack and it goes great during the cold winter or rainy season with a cup of hot tea! They are easy to make with all the available ingredients in your kitchen. Do try this!
The key to making crispy aloo laccha pakora at home are:
- Cut potatoes into thin slices and then make long and thin strips from them.
- Wash potato strips with water to remove their starch, which helps to make crispy pakora.
- Use very less than or the required amount of flour to bind the pakora mixture.
- Oil temperature should be high when you add pakora in it, then decrease the flame to medium for the crispy texture of pakora.
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Recipe card for aloo laccha pakora
- 400 grm or 2 medium size potatoes
- 2 sliced onion
- 2-3 chopped green chilli
- 1 inch grated ginger
- 5-6 chopped garlic cloves
- ½ cup coriander leaves
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp ajwain
- 1 tsp amchur powder
- ¼ tsp garam masala
- 1 tsp lemon juice
- Pinch of black salt
- Salt to taste
- 4 tbsp gram flour besan
- 2 tbsp rice flour
- 1 tbsp hot oil
- Oil for frying
- Peel the skin of potatoes and make its thin slices with help of a wafer slicer.
- Make a pile of slices and cut them into long and thin strips.
- Wash potato strips with water to remove their starch. Then squeeze water from strips and add it into the mixing bowl.
- Now, add 2 sliced onions, chopped green chilli, ginger, chopped garlic, coriander leaves, red chilli powder, coriander powder, ajwain, amchur powder, garam masala, lemon juice, black salt, and salt. Mix it well using your hand, rub with your fingers so flour and spices are coated to potatoes.
- Mix well with your hand and rest it for 2-3 minutes.
- Now add besan, rice flour, and hot oil. Mix well.
- If potato laccha easily bind together in your hand, the proportion of flour should be perfect.
- Now greases hands with water, pinch balls sized hand and make a round shape.
- Deep fry in hot oil keeping the flame on medium.
- Stir occasionally, and fry on medium flame until the pakoda turns golden brown and crisp.
- Drain off and aloo laccha pakora is ready to serve.
- mix and coat all masala into potato strips.
- rest bhajiya mixture with masala for 5 minutes, so potato and onion release their moisture.
- take batter into your finger and roll into round shape bhajiya.
- fry bhajiya on medium heat.