Vegan Masala Recipe
Aloo Pakora
A Indian vegan potato dish built on balanced spices, a properly cooked masala and the sort of practical family cooking that earns a regular place at the table. The best version depends on giving the potatoes time to absorb the seasoning rather than rushing the pan.
From the kitchen
What to expect
Potato dishes like this are best when the spices have been given a little time to catch in the oil before everything comes together. That is what gives the final dish its warmth and depth.
Serving idea
Best served simply
Serve hot and simply, with sides that let the spices and masala stay at the centre.
Cook the recipe
Method
- 1
Heat 2 tbsp oil in a deep frying pan over medium heat.
- 2
In a large bowl, mix chickpea flour, cumin seeds, turmeric powder, red chilli powder, garam masala, and 1 tsp salt.
- 3
Add enough water to the dry mixture to form a thick batter.
- 4
Dip the sliced potatoes into the batter, coating them well.
- 5
Carefully drop the battered potatoes into the hot oil and fry in batches until golden brown.
- 6
Remove from oil and drain on kitchen paper.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 teaspoon cumin seeds
- •1 teaspoon turmeric powder
- •1 teaspoon red chilli powder
- •1 teaspoon garam masala
- •3 medium potatoes, peeled and thinly sliced
- •1 tsp salt
- •1 cup water
- •1 cup chickpea flour (besan)
A few useful notes
Notes
- •Give the potatoes enough time to absorb the masala properly. A good potato dish should taste seasoned all the way through, not just coated at the end.
- •If the spices begin to catch, lower the heat and add a small splash of water rather than letting the masala burn.
- •Leftovers often taste even better the next day once the spices have had more time to settle.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
Learn the technique
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