Looking for a quick, crispy, and delicious evening snack? This Golden Potato Pakoda—also known as Aloo Bajji—is one of India’s most popular tea-time treats. With a crunchy outer layer and soft, tender potato slices inside, this recipe is perfect for monsoon evenings, gathering with friends, or a snack craving anytime.

This simple and flavourful snack takes only 15 minutes to prepare and uses basic kitchen ingredients. Let’s dive into the recipe!

Ingredients

For Batter

• 1 cup gram flour (besan)

• 2 tbsp rice flour (for extra crispiness)

• ½ tsp turmeric powder

• 1 tsp red chilli powder

• ½ tsp ajwain (carom seeds) – optional

• Salt to taste

• Pinch of baking soda (optional)

• Water as required

For Pakoda

• 2 medium potatoes (thinly sliced)

• 1 large onion

• coriander leaves

• Oil for deep frying

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🔪 Preparation Steps

Step 1: Prepare the Potatoes

Wash and great the potatoes. Slice them into thin, even rounds. Keep them in water to avoid darkening.

Step 2: Make the Batter

In a mixing bowl:
Add besan, rice flour, turmeric powder, red chilli powder, ajwain, salt, and baking soda.
Add a little water and whisk into a smooth, lump-free batter.
The batter should be slightly thick but flowy.

Step 3: Heat the Oil

Heat oil in a deep pan on medium flame.
Make sure the oil is hot before frying.

Step 4: Fry the Potato Pakodas

Dip each potato slice into the batter and gently drop it into the hot oil.
Fry on medium flame until golden and crispy.
Flip occasionally for even cooking.
Remove and place on a tissue to drain excess oil.

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🍽️ Serving Suggestions

Serve hot with:

• Green chutney

• Tamarind chutney

• Tomato ketchup

• Hot masala chai

You can also sprinkle chaat masala on top for extra flavor!

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💡 Pro Tips for Extra Crispiness

• Add rice flour for crunchy pakodas.

• Do not fry on low flame—pakodas will absorb more oil.

• Keep potato slices thin for perfect crispness.

• Batter should not be too runny.