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
Substantially updated 24 September 2026
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.
Recipe-specific guidance
Why this method works
Thin potato slices cook through in the same time that the gram-flour coating turns crisp. A thick batter clings to the potato and protects it from the oil, while steady frying heat cooks the spices without darkening the outside too quickly.
Cues to watch for
- •Slice every potato to a similar thickness so none remain firm in the centre.
- •The batter should coat the back of a spoon and leave no watery pool in the bowl.
- •A finished pakora should be deep gold, crisp at the edge and tender when pierced.
Useful substitutions
- •Rice flour can replace a small portion of the gram flour for a lighter crust.
- •Reduce the chilli powder without reducing the cumin, turmeric or garam masala.
- •A mandoline gives even slices, but use its guard and stop before reaching the end of the potato.
Storage and reheating
Pakoras are best straight from the fryer. Refrigerate leftovers for up to two days and reheat in a hot oven or air fryer until crisp and piping hot; microwaving makes the coating soft.
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.
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.
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
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