Oh, the joys of monsoon in Britain! Rain-soaked streets, the earthy scent of wet soil, and the comforting sound of raindrops tapping at your window. And what better way to embrace the rainy season than with a steaming cup of masala tea and a plateful of crispy, golden-brown aloo pyaz pakora? These delectable potato and onion fritters are the epitome of comfort food, a tantalising treat that’s both satisfying and utterly moreish.

Aloo pyaz pakora or potato onion pakoda is a classic street food snack found all over India and Pakistan that are the perfect veg Indian starters. This Pakistani onion bhaji recipe is perfect for vegetarians (and vegans!) and can be whipped up in seconds for all those unannounced guests that seem to arrive at the door.

Thin potato pieces and onion slices are coated with gram flour and a mix of spices before being deep fried till crisp. This pyaz aloo pakora recipe will ensure that every onion pakoda, otherwise known as a potato bhaji, you make has a crunchy outer layer with soft potato on the inside. A delicious potato starter recipe!

Ingredients That Make Magic

Before I dive into the recipe, let’s talk about the star-studded cast of ingredients that give these pakoras their mouthwatering appeal. First up, we have the humble yet versatile potato. I opt for floury potatoes like Maris Piper or King Edward, as they create that perfect melt-in-your-mouth texture when fried to crispy perfection.

Next, we have gram flour, or besan, which plays a pivotal role in achieving the signature crunch of pakoras. It’s a gluten-free flour made from ground chickpeas, adding a nutty flavor and a lovely golden hue to the fritters.

Of course, we can’t forget the onions, finely sliced to bring a subtle sweetness and a touch of moisture to the pakoras. The seasoning is kept simple but effective, with salt for balance, chilli flakes for a gentle kick, crushed coriander seeds for an earthy note, and fresh coriander leaves for a burst of freshness.

The Potato Palette

Now, let’s dive deeper into the art of selecting the perfect potato for your aloo pakoras While versatility is a hallmark of this dish, certain potato varieties can elevate the experience to new heights. Here are a few options to consider:

Maris Piper Potatoes: If you’re aiming for that iconic melt-in-your-mouth texture with a crispy exterior, Maris Piper potatoes are an excellent choice. Their high starch content is the secret behind the fluffy interior that contrasts beautifully with the crunchy batter. These potatoes soak up the flavours of the spices and herbs while retaining their own earthy notes.

King Edward Potatoes: Another top contender in the world of potato choices for pakoras is the King Edward. Much like the Maris Piper, King Edward potatoes boast the ideal balance of starchiness and moisture. This dynamic duo creates a harmonious blend of textures – a soft and tender core encased in a crispy, golden shell. King Edwards are also known for their attractive golden hue, which adds to the visual appeal of the pakoras.

Russet Potatoes: While commonly associated with American cuisine, russet potatoes can also work their magic in these aloo onion bhajis. Their high starch content and slightly mealy texture result in pakoras that are both fluffy and crispy. Russet potatoes are excellent at absorbing the spices and seasonings, infusing each bite with rich flavors.

Yukon Gold Potatoes: For those who prefer a creamier texture, Yukon Gold potatoes offer a unique twist on the classic potato fritter. These potatoes have a lower starch content compared to Maris Piper or King Edward, which results in a smoother, buttery consistency. While the pakoras made with Yukon Gold potatoes may be less fluffy, they possess a delightful creaminess that’s equally appealing.

Red Potatoes: If you’re seeking a slightly different flavour profile, consider using red potatoes. Their waxy texture adds a pleasant firmness to the pakoras, creating a delightful contrast with the crispy batter. Red potatoes also have a subtly sweet and nutty flavour that can complement the spices in the dish.

In the world of pakoras, the choice of potato is a matter of personal preference. Each variety brings its own character to the dish, allowing you to tailor the pakoras to your liking. Whether you opt for the starchy goodness of Maris Piper, the golden elegance of King Edward, or the creaminess of Yukon Gold, rest assured that you’re embarking on a flavourful journey that celebrates the versatility of this humble yet extraordinary ingredient. So, go ahead, pick your potato, and let the pakora-making adventure begin!

Perfect Partners

While these crispy fritters are a culinary star on their own, they truly shine when paired with a variety of complementary sidekicks and beverages.

Masala Chai: The Ultimate Companion - Pakoras and masala chai share a relationship that’s nothing short of legendary. The warmth of aromatic spices in masala chai, like cloves, cardamom, and ginger, perfectly contrasts the crispy and slightly spicy pakoras. The combination is a match made in monsoon heaven. The chai’s comforting embrace is like a gentle hug on a rainy day, while the pakoras provide the exciting crunch that elevates the tea experience.

Chutneys Galore - Pakoras are known for their versatility when it comes to chutneys. Mint chutney, tamarind chutney, or even a zesty coriander chutney can be the perfect dipping companion. The cooling effect of mint chutney complements the spiciness of the pakoras, while tamarind chutney adds a sweet and tangy dimension. Feel free to experiment and find your favourite pairing.

Yoghurt Raita - For those seeking a milder contrast, a bowl of yoghurt raita is an excellent choice. The creamy yoghurt, seasoned with a pinch of cumin and a dash of salt, provides a cooling and soothing element that balances the heat of the pakoras. A dollop of raita atop a pakora adds a delightful creaminess that enhances every bite.

Tomato Ketchup - Sometimes, classic choices are classic for a reason. A side of good old tomato ketchup is a favorite among many. Its sweet and tangy flavour pairs surprisingly well with the savory and slightly spicy notes of the pakoras. It’s a familiar combination that never fails to satisfy.

Sliced Onions and Lemon Wedges - If you’re a fan of simplicity and enjoy the raw, crunchy bite of onions, don’t hesitate to slice some up and serve them alongside lemon wedges. Squeezing a bit of fresh lemon juice over the pakoras and onions adds a zesty twist that brightens up the flavours.

In the world of culinary partnerships, these aloo pyaz pakoras are like the charismatic lead in a captivating duet. They effortlessly adapt to their partner’s notes, creating a symphony of flavours that dance on your taste buds. So, whether you’re enjoying them on a rainy evening or as a tea-time treat, remember that the perfect partner can elevate your pakora experience from delicious to extraordinary.

Tips for Perfection

Now, let’s get into the secrets to achieving those crispy, golden-brown aloo pyaz pakoras that everyone will rave about! Here are some tried-and-true tips to ensure your fritters turn out just right:

1. Immediate Batter Bliss: When it comes to the batter, timing is everything. Prepare it just before you’re ready to start frying. If you let it sit for too long, the gram flour can absorb excess moisture from the potatoes and onions, making the mixture watery. That’s a no-no for achieving that satisfying crunch we all love. So, gather your ingredients, mix up the batter, and get frying straight away.
2. Sizzle in Hot Oil: The key to crispiness is hot oil. Make sure your oil is properly heated before you start frying. To check if it’s ready, drop a small bit of batter into the oil. If it sizzles and rises to the surface immediately, you’re good to go. If it sinks or doesn’t sizzle, wait a bit longer. Frying in oil that’s not hot enough can lead to soggy, oil-soaked pakoras – a far cry from the delightful crunch we’re after.
3. Thinly Sliced Goodness: When slicing your potatoes and onions, aim for thin, uniform pieces. Thin slices cook evenly and quickly, ensuring that each bite is a harmonious blend of textures. Thick slices can result in undercooked centers and overly browned exteriors.
4. Seasoning Sensation: Don’t underestimate the importance of seasoning. Salt is your best friend here, not just for taste but also for extracting moisture from the potatoes and onions. This helps create that coveted crispiness. The chilli flakes add a touch of heat, while crushed coriander seeds infuse an earthy aroma. Fresh coriander leaves brighten up the flavor profile and add a burst of green goodness.
5. Don’t Crowd the Frying Pan: Overcrowding the frying pan can lead to uneven cooking and, you guessed it, less crispy pakoras. Fry in batches, making sure there’s enough room for each pakora to have its personal space. This way, they’ll cook uniformly and attain that irresistible golden-brown hue.
6. Drain and Enjoy: After frying, place the pakoras on a plate lined with paper towels to absorb any excess oil. This not only keeps them crispy but also ensures they’re not overly greasy. Serve your Aloo Pyaz Pakoras piping hot, perhaps with a dollop of tangy tamarind chutney or minty yoghurt dip on the side for an extra burst of flavour.

With these tips in your culinary arsenal, you’re well on your way to mastering the art of making potato and onion pakoras that are crispy, golden, and utterly delicious. Whether you’re enjoying them on a rainy day or as a delightful tea-time snack, these pakoras are sure to be a hit with friends and family alike.

Check Out My Other Recipes!

In the grand tapestry of culinary delights, there’s always room for more adventure, and today, dear food enthusiast, we’ve embarked on a delightful journey. Our pit stop led us to the tantalising world of aloo pyaz pakora, and now it’s time to explore other recipes that will surely elevate your iftar table to new heights. So, fasten your apron strings and get ready for a culinary expedition that will leave your taste buds dancing!

As we delve into the world of succulent, crispy-on-the-outside, tender-on-the-inside chicken wings, it’s hard not to imagine the satisfying crunch of each bite. Baked to perfection with a medley of spices, these wings are a healthier yet equally mouthwatering alternative to the classic fried version. Perfect for sharing with family and friends during Ramadan gatherings.

What’s Ramadan without the enchanting aroma of fresh keema samosas wafting through the air? These little parcels of joy are filled with a spiced mince mixture, wrapped in flaky pastry, and fried to golden perfection. They make for a delightful starter or a delightful addition to your iftar spread.

For the seafood lovers among us, fish pakora is a must-try during Ramadan. Imagine chunks of fish, coated in a spicy besan (gram flour) batter, deep-fried until gloriously crispy. The combination of flavours and textures in this dish is nothing short of extraordinary, making it a delightful addition to your iftar menu.

The British classic meets the flavours of the subcontinent in these scrumptious keema pasties. Imagine flaky, buttery pastry encasing a delectable filling of spiced minced meat, peas, and aromatic spices. These pasties are not just perfect for iftar but can also be enjoyed as a hearty snack any time of the day.

If you’re looking for a lighter option to balance out the richness of the other dishes, my desi vegetable spring rolls are your answer. Crispy, golden rolls filled with a vibrant mix of vegetables and aromatic spices, these make for a refreshing addition to your iftar table. Dip them in tangy chutneys for an explosion of flavours.

Now that we’ve tantalised your taste buds with these delightful options, it’s your turn to embark on a culinary adventure. Try out these recipes and share your experiences with us. Remember, your rating and comments not only help others decide but also contribute to the thriving food community. So, give these recipes a go, and let us know how they turned out. Your feedback is invaluable in helping us create more mouthwatering experiences in the future.

Aloo Pyaz Pakora

Thin potato pieces and onion slices are coated with gram flour and a mix of spices before being deep fried till crisp. Irresistibly crunchy on the outside, soft and spiced on the inside. Perfectly satisfying for any occasion.

4.20 from 5 votes

Sadia Halimah Aziz

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Calories: 279kcal

Ingredients

• 250 g Potatoes
• 150 g Gram Flour
• 1 Onions finely sliced
• 1 tsp Salt
• 1 tsp Chilli Flakes
• 1 tbsp Coriander Seeds crushed
• 20 g Coriander finely chopped
• 150 ml Water

Instructions

• In a large bowl, cut the potatoes into thin slices that are approximately 2-5 cm wide
• Add the gram flour, finely sliced onions, salt, chilli flakes, crushed coriander seeds and finely chopped coriander
• Add the water until a thick batter forms
• Add a tablespoon of the batter into a heated deep fryer
• Fry the pakoras on medium heat for 6-8 minutes on either side until golden brown
• Your aloo onion pakoras are ready!

Video

Nutrition

Calories: 279kcal