Aloo Pakudi Recipe

About this recipe

Aloo Pakudi is a crispy and spicy Indian snack made with thin potato slices coated in a seasoned gram flour batter and deep-fried to golden perfection. This savory delight is perfect for tea-time or as an appetizer for family gatherings, bringing the flavors of traditional Indian kitchens to your table. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Hing Khoda
• 50 g Chat Masala
• 100 g Ajwain
• 1Kg Potato
• - Besan
• - Rice Flour
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Salt
• 200 ml Mustard Oil

Instructions

1. 1. Wash and peel the potatoes. Use a sharp knife or mandoline slicer to cut thin, round slices of the potatoes. Rinse the slices in cold water to remove excess starch, then pat them dry with a kitchen towel.
2. 2. In a mixing bowl, combine gram flour, rice flour, turmeric powder, red chili powder, carom seeds, asafoetida, and salt. Mix well to evenly distribute the spices.
3. 3. Gradually add water, a little at a time, to the dry mixture while stirring. Mix until a smooth, thick batter forms, ensuring no lumps remain. The batter should coat the back of a spoon but not be too runny.
4. 4. Heat oil in a deep frying pan or kadai on medium heat. Test the oil by dropping a small amount of batter; it should sizzle and rise to the surface.
5. 5. Dip each potato slice into the batter, ensuring it is fully coated. Carefully place the coated slices into the hot oil, a few at a time, making sure not to overcrowd the pan.
6. 6. Fry the potato slices on medium heat until they turn golden and crispy, about 3-4 minutes per batch. Use a slotted spoon to remove them and place them on a plate lined with paper towels to drain excess oil.
7. 7. Serve the Aloo Pakudi hot with mint chutney, tamarind chutney, or ketchup. Garnish with a sprinkle of chaat masala for added flavor.