Crispy Boiled Aloo Pakoda Recipe | Best Batata Bhaji
Try this crispy boiled Aloo Pakoda recipe! This easy Batata Bhaji is crunchy outside, soft inside, and the perfect quick snack for your next tea time.
Ingredients
- 2 Medium Boiled Potatoes: Peeled and diced into small chunks.
- 1 Large Onion: Chopped should roughly equal the volume of the potatoes.
- ½ Cup Gram Flour Besan: For binding.
- ½ Teaspoon Rice Flour: The secret ingredient for extra crispiness!
- 2 Green Chillies: Coarsely crushed adjust to your spice preference.
- 1 Teaspoon Coriander Seeds: Coarsely crushed for a rustic crunch.
- ½ Teaspoon Carom Seeds Ajwain: Excellent for digestion and flavour.
- A Pinch of Turmeric Powder: For a beautiful golden colour.
- A Pinch of Asafoetida Hing: For an earthy aroma.
- Fresh Coriander Leaves: Finely chopped.
- Salt: To taste.
- Water: As needed to bind the batter.
- Oil: For deep frying.
Instructions
- Prepare the Veggies: In a large mixing bowl, add the small chunks of boiled potatoes and the chopped onions.
- Add Spices and Flour: To the same bowl, add the gram flour (besan), rice flour, crushed green chillies, chopped fresh coriander, turmeric powder, coarsely crushed coriander seeds, asafoetida (hing), and salt.
- Activate the Ajwain: Take the carom seeds (ajwain) in your hands, rub them together to release their essential oils, and drop them into the bowl.
- Mix the Batter for Aloo Pakoda: Gently mix the dry ingredients with the potatoes and onions. Gradually sprinkle small amounts of water to bind the mixture. Note: Mix gently and do not mash the boiled potatoes! Keep the pieces intact for the perfect, authentic Batata Bhaji texture.
- Heat the Oil: Heat oil in a deep pan over medium flame. Do not let the oil get smoking hot; otherwise, the pakodas will burn on the outside and stay raw inside.
- Fry the Batata Bhaji: Carefully drop small, bite-sized portions of the mixture into the hot oil. Leave them undisturbed for about a minute so they hold their shape perfectly.
- Fry Until Golden: Gently stir and flip the pakodas. Fry them evenly for 2 to 3 minutes on medium heat until they become beautifully golden brown and crispy.
- Drain and Enjoy: Remove your crispy Aloo Pakodas using a slotted spoon, shake off excess oil, and they are ready to be devoured!