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Crispy potato fritters made with a tangy, spiced chickpea flour batter. This popular Sindhi snack is perfect for rainy days, served hot with mint chutney and a cup of chai. A simple yet irresistible treat!
Prepare the Potatoes
Make the Pakora Batter
Heat the Oil
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Crispy potato fritters made with a tangy, spiced chickpea flour batter. This popular Sindhi snack is perfect for rainy days, served hot with mint chutney and a cup of chai. A simple yet irresistible treat!
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 339.03 calories per serving with 10.06g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Fry the Pakoras
Drain and Serve
Use the same batter to make pakoras with other vegetables like onion rings, thin eggplant slices, spinach leaves (palak), or bell pepper strips.
Add 1/2 teaspoon of chaat masala or garam masala to the batter for an extra layer of flavor. You can also sprinkle chaat masala over the hot pakoras before serving.
For a spicier kick, add 1-2 finely chopped green chillies to the batter along with the coriander leaves.
Besan (chickpea flour) is a good source of plant-based protein, which is essential for muscle repair and overall body function.
Both chickpea flour and potatoes contribute dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body.
This recipe uses spices like ajwain (carom seeds) and hing (asafoetida), which are traditionally known in Indian cuisine to aid digestion and prevent bloating.
A serving of 4-5 Sindhi Aloo Pakoras (approximately 135g) contains around 280-320 calories. The exact number can vary based on the amount of oil absorbed during frying and the size of the potatoes.
While delicious, Sindhi Aloo Pakoras are a deep-fried snack and should be enjoyed in moderation. The besan (chickpea flour) provides protein and fiber, but the deep-frying process adds significant fat and calories. They are best considered an occasional treat rather than a daily food.
The key to crispy pakoras is using rice flour in the batter, ensuring the batter is not too thin, and frying in oil that is at the correct medium-high temperature. Adding a tablespoon of hot oil to the batter just before frying also helps make them crispier.
Yes, you can make a lower-fat version in an air fryer. Dip the potato slices in the batter, shake off the excess, and place them in a single layer in the air fryer basket. Spray with a little oil and air fry at 180°C (350°F) for 12-15 minutes, flipping halfway through, until golden and crisp. The texture will be less like traditional deep-fried pakoras but still enjoyable.
Anardana is a spice made from dried pomegranate seeds, which gives these pakoras their characteristic tangy and slightly fruity flavor. If you can't find it, you can substitute it with 1 teaspoon of amchur (dry mango powder) or a teaspoon of lemon juice in the batter, though the authentic Sindhi taste comes from anardana.
This usually happens if the oil temperature is too low. When the oil is not hot enough, the pakoras absorb oil instead of cooking quickly. Ensure your oil is at a steady medium-high heat before you start frying.