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Aloo Pakora is an iconic Indian snack that delivers satisfying crunch and authentic spiced flavors. This vegetarian treat is a family favorite that's perfect for tea time and casual entertaining.
Peel and slice the potatoes into 1/8-inch thick rounds, then soak them in cold water for 10 minutes to remove starch; drain and pat dry thoroughly.
In a mixing bowl, whisk together chickpea flour, baking soda, cumin seeds, red chili powder, turmeric powder, garam masala, salt, and (optional) chaat masala.
Gradually add 2/3 cup water to the dry mixture while stirring to form a smooth, thick batter that clings to the back of a spoon—avoid overmixing.
Stir in finely chopped onions and cilantro to the batter for added flavor and texture.
Heat vegetable oil in a deep skillet or wok over medium-high heat (350°F). Dip each potato slice in the batter, shake off excess, and gently add to the hot oil in batches, being careful not to overcrowd.
Fry pakoras for 3–4 minutes per side or until golden brown and crisp, adjusting the heat as needed to maintain steady bubbling.
Remove the fried pakoras with a slotted spoon, drain on paper towels, and serve hot with chutney.
