Vegan Masala recommends
Vinod Nutri-Tech Triply Non-Stick Kadai, 24cm
The deep shape gives hot oil and bubbling masala room while keeping stirring and turning manageable.
View on Amazon UK
Paid affiliate link · No extra cost to you
Vegan Masala Recipe
Aloo Pakora
Thin slices of potato are wrapped in a cumin-and-chilli gram-flour batter and fried until crisp. These aloo pakoras are exactly the sort of hot, savoury snack that calls for chutney and a cup of chai.
Recipe by Craig LogueHow our recipes are created
25 minPrep: 10 minCook: 15 minServes 4IndianVegan
potato snacksfried snacksindian side dish
From the kitchen
What to expect
Pakoras should arrive at the table audibly crisp. Slice the potatoes evenly, keep the batter thick enough to cling and fry in small batches so the oil stays hot and the centres cook through.
Serving idea
Best served simply
Serve hot with mint chutney, tamarind chutney, or a cup of masala chai.
Useful equipment
Tools that make this recipe easier
These are optional paid links to relevant Amazon UK product examples. If you make a qualifying purchase, Vegan Masala may earn a commission at no extra cost to you.
Cook the recipe
Method
- 1
Peel and thinly slice the 3 medium potatoes.
- 2
In a large bowl, combine 1 cup chickpea flour (besan), 1 teaspoon cumin seeds, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon garam masala, and 1 tsp salt.
- 3
Pour in 1 cup water gradually, stirring until you have a thick batter that coats the back of a spoon.
- 4
Stir the sliced potatoes into the batter so each slice is well covered.
- 5
Heat 500 ml neutral oil in a deep, heavy pan to 175°C.
- 6
Drop in the battered potatoes in batches and fry until golden brown and crisp on both sides.
- 7
Lift out with a slotted spoon and drain on kitchen paper.
Gather everything first
Ingredients
- •3 medium potatoes, peeled and thinly sliced
- •1 cup chickpea flour (besan)
- •1 teaspoon cumin seeds
- •1 teaspoon turmeric powder
- •1 teaspoon red chilli powder
- •1 teaspoon garam masala
- •1 tsp salt
- •1 cup water
- •500 ml neutral oil, for deep-frying
A few useful notes
Notes
- •Slice the potatoes evenly so they cook at the same rate; very thick slices stay underdone while the batter darkens too fast.
- •Keep the batter thick enough to cling to the potatoes. If it loosens after standing, add a spoonful of besan rather than more water.
- •Hold the heat at medium so the spices cook through without turning bitter.
- •These are best eaten soon after frying, while the coating is still crisp.
- •Leftovers keep in the fridge for up to 3 days. Reheat in a hot oven or air fryer so the coating firms up again.
Cook next
Learn the technique
A UK Seasonal Vegetable Guide for Indian Cooking
A practical guide to choosing, storing and cooking seasonal UK vegetables with Indian spices throughout the year.
Beginner-Friendly Vegan Indian Recipes
Simple vegan Indian dishes perfect for beginners starting their cooking journey.
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.