Aloo Pyaz Pakora Recipe | Aloo Kandha Bhajiya – Pakoda

Aloo Pyaz Pakora Recipe | Aloo Pyaaz Pakoda | Aloo Kandha Bhajiya with detailed photo and video recipe. An easy and simple deep-fried crisp snack pakora prepared with mixed vegetables like potatoes and onions. It is an extension of the super popular onion pakora or kandha bhajiya with the goodness of potatoes. This crisp pakora is typically served as an evening snack with a cup of tea or coffee, but can also simple party starter.

Aloo Pyaaz Pakoda Recipe | Aloo Pyaz Pakora | Aloo Kandha Bhajiya with step-by-step photo and video recipe. Pakora or deep-fried crisp snacks are very common snack recipes across India. It is typically made with just one hero ingredient which could be vegetable or dairy products. But it can also be made with a combination of vegetables and one of the popular North Indian pakora is the aloo pyaz pakora recipe.

As I explained earlier, this recipe is an extension of the most popular kandha bhaji or onion pakora. I am easily convinced that onion pakora or pyaaz pakoda has to be the king of all pakoda. But this recipe can be easily extended to make it even better. And by adding potato slices it makes it even better. However, there may be a slight compromise on the crisp level. Potatoes contain starch and it tends to get soggy once it is removed from hot oil. Moreover, the crisp level depends upon the type of potatoes used so the crisp level can go up or down. Having said that, there is no compromise on the taste and once you start eating, I am certain that you will not end with just one.

Furthermore, some more related and additional tips, suggestions, and variations to the aloo pyaz pakora recipe. Firstly, I have used red onions and sliced them thinly. Avoid using white onions as they may get dissolved when deep frying and cooking. Also, do not make it super thinly sliced. Secondly, these pakora’s have to be dropped in small sizes to deep fry. Also, it has to be cooked in small to medium flame, so that it gets cooked evenly. Lastly, this pakora has to be served immediately, and avoid resting it before serving it. Once rested, it may turn soggy and may lose all its crisp. It is better to prepare it in small batches.

Finally, I request you to check my other related Snacks Recipes Collection with this post of aloo pyaz pakora recipe. It mainly includes my other related recipes like Sweet Bonda Recipe, Maddur Vada Recipe, Paneer Pakora Recipe, Veg Cutlet Recipe, Challa Punugulu Recipe, Veg Crispy Recipe, Pizza Sandwich Recipe, Veg Frankie Recipe, Masala Vada Recipe, Baby Corn Manchurian Recipe – Dry Street Style. Further to these I would also like to add my other recipe categories like,

• Breakfast Recipes
• Paneer Recipes
• Street Food Recipes

Video Recipe

Recipe Card for Aloo Pyaz Pakora

How to make Aloo Pyaz Pakora with step-by-step photos

1. Firstly, in a bowl take 2 potato, 2 onion, 2 chilli, 2 tbsp coriander and few curry leaves.
   
2. Also add ¼ tsp ajwain, ½ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp aamchur, ½ tsp salt and pinch hing.
   
3. Squeeze and mix well making sure all the spices are well combined.
   
4. Further add 1 cup besan, and 2 tbsp rice flour and mix well.
   
5. Add more besan if required. Also, add pinch baking soda and 2 tbsp water.
   
6. Squeeze and mix well forming a slightly watery consistency mixture.
   
7. Drop a small ball-sized pakoda mixture in hot oil keeping the flame on medium.
   
8. Stir occasionally, on medium flame till the pakoda turns golden and crispy.
   
9. Drain off the pakoda to remove excess oil.
   
10. Finally, enjoy Aloo Pyaz Pakoda with green chutney.
    

Notes

• Firstly, make sure to add as little water as possible to keep the pakoda crispy.
• Also, adding a pinch of besan makes pakoda crispy on the outside and soft on the inside.
• Additionally, fry on medium flame else the pakoda will not get cooked from inside.
• Finally, Aloo Pyaz Pakoda Recipe tastes great when served hot.