Sindhi Aloo Pakora
Crispy golden potato slices coated in a spiced gram flour batter and deep fried to perfection. These Sindhi-style aloo pakoras have a delightfully crunchy exterior giving way to tender potatoes inside, with the subtle warmth of ajwain and red chili lingering in every bite. A monsoon and tea-time favorite that comes together in under 30 minutes.
For 4 servings
- prep · ~5 min
Slice the potatoes.
Wash and peel the potatoes. Slice them into thin, even rounds about 3-4 mm thick. Keep the slices immersed in water to prevent browning.
TIPUniform slices ensure even cooking — thick ones stay raw inside while thin ones burn. - mix · ~5 min
Make the besan batter.
1.In a mixing bowl, combine besan, rice flour, ajwain, red chili powder, turmeric powder, cumin powder, and salt.2.Gradually add water while whisking continuously to form a smooth, lump-free batter.3.The batter should be thick enough to coat the potato slices — not too runny, not too stiff.TIPRice flour adds that extra crunch. Don't skip it — it's the secret to truly crispy pakoras. - prep · ~5 min
Heat the oil for deep frying.
Pour oil into the kadhai and heat it over medium-high flame. Wait until the oil is hot but not smoking. Drop a tiny bit of batter in — it should sizzle and rise immediately.
TIPIf the oil isn't hot enough, the pakoras will soak up oil and turn greasy. Test the temperature with a batter droplet first. - fry · ~10 min
Coat and fry the potato slices.
1.Drain a few potato slices from the water and pat them dry with a clean cloth or paper towel.2.Dip each slice individually into the batter, letting the excess drip off.3.Carefully slide 5-6 coated slices into the hot oil, one by one, without overcrowding.4.Fry for 3-4 minutes, turning once, until they turn deep golden brown and crisp.5.Use a slotted spoon to remove them and drain on paper towels.TIPDrying the potato slices before dipping prevents the batter from sliding off during frying. - fry · ~5 min
Repeat with remaining slices.
Continue in batches with the remaining potato slices. Keep the flame steady at medium and let the oil return to temperature between batches.
- serve
Serve hot with green chutney.
Arrange the hot, crispy pakoras on a serving plate. Sprinkle chopped coriander on top and serve immediately with green chutney on the side.
TIPPakoras lose their crunch as they cool — serve them straight from the kadhai to the plate.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat potato slices bone-dry before dipping to help the batter adhere firmly.
- 2Keep the oil at a steady medium heat so the pakoras cook through without browning too fast.
- 3Add a teaspoon of hot oil to the batter just before frying for an extra-crispy texture.
- 4Do not overcrowd the kadhai — fry in small batches to maintain oil temperature.
- 5Serve immediately; pakoras soften quickly as they cool and absorb moisture from the air.
- 6Use a wire rack instead of paper towels to drain — it keeps the underside from steaming.
Adapt it for your goals.
Baked aloo pakora
Brush the battered slices lightly with oil and bake at 220°C (425°F) for 15-18 minutes, flipping once, for a lower-fat version that still turns crisp.
onion and spinachOnion and spinach
Add finely sliced onion and chopped spinach to the batter along with potato slices for extra flavor and a slight nutritional boost.
gluten freeGluten-free
Use only besan (gram flour) and omit the rice flour — the dish is naturally gluten-free; ensure your spices are certified gluten-free too.
air friedAir-fried
Arrange battered slices in a single layer in the air fryer basket, spray with oil, and cook at 200°C (400°F) for 10-12 minutes, shaking halfway.
Why this is on our healthy list.
Rich in Plant Protein
Besan (chickpea flour) is an excellent source of plant-based protein and dietary fiber, supporting muscle repair and digestive health.
Good Source of Potassium
Potatoes provide potassium, an essential mineral that helps regulate blood pressure and muscle function.
Digestive Aid from Ajwain
Carom seeds (ajwain) contain thymol, which can help relieve bloating and indigestion — a traditional benefit in Indian fried snacks.
Naturally Gluten-Free
This recipe uses gram flour and rice flour, making it a safe and tasty option for those avoiding gluten.
Frequently asked questions
The oil was not hot enough when you added the batter-coated slices. Always test with a batter drop — it should sizzle and float immediately. Also ensure the batter is thick enough to coat without dripping excessively.
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