Crispy Aloo Pakoda is a beloved Indian snack made with grated potatoes and a mix of flours and spices, shaped into bite-sized balls and deep-fried to perfection. Light, crunchy, and spiced just right, these pakodas are a quick fix for your cravings and pair beautifully with green chutney or masala chai.

What is Crispy Aloo Pakoda?

Aloo Pakoda (also known as potato fritters) is a popular street food made with potatoes, flour, and spices. This version uses grated potato and a blend of flours like rice flour and cornflour for an extra crisp texture, making them irresistibly crunchy on the outside and soft on the inside.

Main Ingredients of Crispy Aloo Pakoda:

• Grated potato – for the base and structure

• Rice flour and cornflour – for extra crispiness

• All-purpose flour (maida) – to bind

• Onion and garlic powder – for flavor depth

• Fresh parsley – adds freshness and a mild herby twist

• Optional spices – for a spicy kick

What Is So Special About Crispy Aloo Pakoda?

• Super crisp texture without needing breadcrumbs

• Bite-sized, making them perfect party snacks or appetisers

• Easy to make with pantry ingredients

• Customizable with herbs and spices of your choice

Meyer Anzen Ceramic Coated Cookware 26cm Wok / Kadai

Quick and Easy Crispy Aloo Pakoda:

Mix grated potato with flours and spices, form into small balls, and deep-fry until golden and crunchy. That’s it—no complicated steps, just hot, crispy comfort in minutes.

How to Make Crispy Aloo Pakoda:

In a bowl, combine:

• 2 cups grated potato (squeezed to remove water)

• ¼ cup all-purpose flour (maida)

• ¼ cup rice flour

• 1½ tbsp cornflour

• 1 tbsp onion powder

• 1 tsp garlic powder

• 1 tsp white pepper

• 2 tsp red chilli powder (optional, for heat)

• ¼ cup fresh parsley, chopped

• Salt to taste

Mix everything well to form a soft dough-like mixture.
Shape into small bite-sized balls.
Heat oil in a deep pan and fry the balls on medium heat until golden and crispy.
Drain on paper towels and serve hot with ketchup, green chutney, or yogurt dip.

Expert Tips:

• Always squeeze excess water from grated potato for crispiness.

• Don’t overcrowd the pan while frying.

• For extra spice, add chopped green chilies or chili flakes.

• You can replace parsley with fresh coriander for a desi touch.

Recipe Card

Crispy Aloo Pakoda

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Category

Snack / Appetiser

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

These crispy aloo pakodas are made with grated potatoes, herbs, and spices—deep-fried until golden and crunchy. A perfect monsoon snack or party starter!

Author:

Parth Kapoor

Ingredients

• Grated potato – 2 cups
• Maida (all-purpose flour) – ¼ cup
• Rice flour – ¼ cup
• Cornflour – 1½ tbsp
• Onion powder – 1 tbsp
• Garlic powder – 1 tsp
• White pepper – 1 tsp
• Red chilli powder – 2 tsp (optional)
• Fresh parsley – ¼ cup, chopped
• Salt – to taste
• Oil – for deep frying

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Directions

1. Squeeze excess water from grated potato.

2. Mix all ingredients in a bowl to form a soft mixture.
3. Shape into small balls or fritters.
4. Heat oil and deep-fry in batches on medium flame until crisp and golden.
5. Serve hot with ketchup or chutney of choice.