Aloo Pyaaz Pakoda Recipe | How to make Aloo Pyaaz Pakora | Easy Pakoda Recipe – Step By Step with Images and Video.
When the monsoon clouds roll in and the aroma of rain fills the air, there’s one craving that hits every Indian heart—crispy, piping hot pakoras! And today, we’re bringing you something extra special: Kathiyawadi Aloo Pyaaz Pakoras. These golden, crunchy fritters are not your average tea-time snack—they’re packed with bold spices, rustic flavors, and a halwai-style texture that’s irresistibly crispy on the outside and soft on the inside.
Made with fluffy besan batter, grated potatoes, roughly chopped onions, and a special crushed masala that takes the flavor to the next level, these pakoras are a monsoon must-try. Whether you serve them fresh with chutney or double-fry them halwai-style for that street-food crunch, one bite is enough to turn a rainy day into a cozy celebration.
Get ready to dip, fry, and snack your way into comfort with this easy yet mouthwatering recipe!
Ingredients of Aloo Pyaaz Pakoda Recipe
Aloo Pyaaz Pakoda Recipe Video
Trending Post
Aloo Pyaaz Pakoda Recipe – Step By Step
1: Prepare the Batter: In a mixing bowl, add 2 cups of fine gram flour (besan). Gradually add water while whisking in one direction (clockwise or anticlockwise) to avoid lumps. Whisk for 3–4 minutes until the batter becomes fluffy. Keep the batter thick at this stage. Let it rest for 5 minutes.
2: Make the Secret Masala: In a mortar & pestle, coarsely crush 1 tsp fennel seeds, 1 tsp cumin seeds, ½ tsp carom seeds, 1 tsp black peppercorns, 1 tbsp coriander seeds, and 2 dried red chilies. Keep it slightly coarse for a burst of flavor in every bite.
3: Add Masalas & Veggies: To the rested batter, add ½ tsp red chili powder, ¼ tsp turmeric, salt to taste, the crushed masala, 3–4 finely chopped green chilies, ½ inch grated ginger, 2–3 cloves chopped garlic, 1 roughly chopped large onion, and 1 grated (squeezed) large potato. Add chopped coriander and mix everything well.
4: Adjust Consistency: If the batter feels too thick to combine, sprinkle a little water. Vegetables will release moisture, so wait before adding too much.
5: Make It Crispy: Add 1–2 tbsp rice flour for extra crispiness. Then add 2 pinches of baking soda and 1 tsp lemon juice to activate it. Mix well again.
6: Add the Halwai Tip: Heat oil in a pan. Once hot, take a ladle of this oil and add it to the batter along with a pinch of asafoetida (hing). Mix it in—this step makes the pakoras crispy and less oily.
7: Fry the Pakoras: Keep the flame on medium-high. Drop spoonfuls of batter into hot oil carefully. Fry until they puff up and turn golden brown on all sides. Flip occasionally for even cooking.
8: Second Fry Tip (Optional): To prep in advance, lightly fry pakoras, flatten gently, and store. Before serving, deep-fry again until extra crispy. This is how halwais make them ultra-crunchy!
9: Garnish & Serve: Sprinkle chaat masala, red chili powder, and serve with sweet tamarind or green chutney. Pair with hot tea for the perfect rainy-day snack.
10: Enjoy! Your crispy, flavorful, halwai-style Kathiyawadi Aloo Pyaaz Pakoras are ready to serve. 🌧️☕🔥
