In almost every Indian household, aloo pakora is the best evening tea-time delicacy. Thinly sliced potatoes are coated in a spiced gram-flour batter and fried to a golden brown. It does not matter if it is a rainy afternoon or a busy weekend; a piping hot plate of pakoras is always welcome.
To achieve that light crispiness, it is best to cook pakoras in the right kind of oil. Oil such as groundnut oil (also known as "singtel" or "peanut oil") is perfect for deep frying as the boiling point is high and the flavour is subtle. Due to the subtle flavour, this oil allows the spices to highlight throughout every bite. So, if you are looking for the right aloo pakora recipe in groundnut oil, here is the recipe. Let us get the oil heated!
Why Groundnut Oil is Perfect for Deep-Frying Aloo Pakoras?
Low-heat frying oils cause the batter to absorb grease very fast. Pakoras become heavy and soggy afterwards. Here is why the recipe with pure groundnut oil turns out so well:
- Smoke Point: Due to the higher smoke point, it is perfect for deep-frying. There is no risk of the oil turning smoky, getting spoiled by breakdown or ruining your food through fire.
- Not Greasy Texture: It chars the outer part of the aloo pakora layer very shortly. This fast outer sealing prevents extra oil from entering the soft inside of the potatoes.
- Mild & Nutty Flavour: It is a light and slightly nutty taste which is a pleasant addition to spiced gram flour and potatoes.
- Vitamin E Benefits: Groundnut oil is naturally rich in heart-healthy unsaturated fats and has Vitamin E as well. So, it is a better choice for cooking with oil.
Want to learn how groundnut oil may support bone health? Read our detailed guide, How Groundnut Oil Supports Bone Health.
Major Ingredients for Perfect Aloo Pakora Recipe
Here is the list of ingredients you have to keep ready beforehand to prepare crispy aloo pakora.
- 2 large potatoes (peeled and sliced thin)
- 1 cup besan (gram flour)
- 2 tablespoons rice flour (to give crispiness)
- 1/2 teaspoon carom seeds (ajwain)
- 1/2 teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder
- A pinch of asafoetida (hing)
- 1/4 teaspoon baking soda (optional)
- 1 tablespoon hot groundnut oil (to make batter)
- Water as required
- Salt as per taste
- Pure groundnut oil for frying
Steps to Make Crunchy Aloo Pakora Using Groundnut Oil
Follow the steps thoroughly to fry crispy aloo pakora with groundnut oil.
- First, peel the potatoes and cut into slices. Soak in water for five minutes. Then drain out the water and dry them well.
- In a bowl, whisk besan, rice flour, ajwain, spices and salt. Now add some water and whisk to make a medium-consistency batter.
- Take a pan and heat some oil. Then add one tablespoon of hot oil to it, and whisk the batter for one minute.
- Take a spoon of batter and drop it into the hot oil; if it starts floating, the oil is ready.
- Now dip the potato slices in the fried batter, coating both sides of them. Then deep fry them in oil on a medium flame.
- Finally, take the pakoras on a plate and drain the excess oil with paper towels. Serve these potato pakoras hot with chutney. They are spicy and crispy.
If you want to know how to identify pure peanut oil in the market, check out our detailed guide: How to Identify Pure Groundnut Oil in the Market.
Expert Tips for Crispy Aloo Pakora
You can follow these tips to make perfect shop-style aloo pakoras.
- Add Rice Flour: Rice flour helps to bring extra crunchy texture to the aloo pakora. Replace 2 tablespoons of besan with rice flour.
- Dried Potato Slices: Make sure to use only dried potato slices; dry potatoes can be coated well with the batter.
- Add Hot Oil to the Batter: Make sure you add one tablespoon of hot oil to your raw batter directly. This helps make the pakoras light, airy, and gives them a nice crispy texture.
- Control the Oil Heat: Maintain a steady medium-to-high flame to fry the aloo pakora. If the oil is at very low heat, more oil will get soaked into the pakora. Also, if the oil is at high heat, pakoras will be burnt soon without frying the inside.
Health Advantages of Using Groundnut Oil
Selecting the right kind of healthy oil offers several benefits to your health. Here’s the list of benefits you can enjoy while using groundnut oil:
- Cholesterol-Friendly Fats: Rich in Unsaturated Fats that can help regulate cholesterol levels.
- No Trans Fats: Pure, cold pressed peanut oil does not contain trans fats at all as long as it is heated at a suitable temperature and it is not overused.
- Naturally Rich in Vitamin E: Antioxidant Compounds are packed inside, which can protect your body's cells every day.
- Thermal Stability: Resists oxidation and does not produce acrolein or other toxic fumes even when used for frying for long periods.
How to Serve Piping-Hot Aloo Pakora?
Pair your warm Aloo Pakoras with these traditional tea-time accompaniments:
- Piping-Hot Masala Chai: Spiced Indian milk tea is the traditional accompaniment to fried delicacies like Aloo Pakoras.
- Spicy Green Mint Chutney: A vibrant chutney made of fresh mint and coriander.
- Sweet Tamarind Chutney: A sweet chutney made with dates and tamarind.
- Fried Green Chillies: Green chillies, lightly blistered and sprinkled with salt, add an extra kick.
Want to try a crispy South Indian breakfast? Read our detailed recipe, Medu Vada Recipe Fried in Groundnut Oil, for an authentic and flavorful homemade dish.
India’s favourite snack, aloo pakora, is a very easy and delicious recipe to enjoy anytime with a cup of tea. Frying it in groundnut oil makes the recipe healthy as well. While purchasing the groundnut oil, please check whether you are buying pure oil or not. Check labels, brands, and food-grade details on the package for complete understanding. So, what are you waiting for? Enjoy a piping-hot tea-time snack!