Recipe for making aloo pyaaz pakodas

Aloo & Pyaaz Pakora (Potato & Onion Fritters)

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Is there any major cuisine which doesn’t have deep fried food? I mean Americans even fry their chocolate bars!

I don’t think so…

India is no different from other cuisines in this regard. Deep frying is used to make all sorts of snacks, mains and desserts all over India.

However, the aloo & pyaaz pakora are not only one of the easiest fried foods to make, these are also the most commonly made fried food. Every Indian home always has a stock of onions and potatoes in the pantry as onions form the base of every day food. So when the mood strikes for a deep fried food, home cooks frequently reach for onions & potatoes to make pakoras.

Moreover, you will find pakoras in the roadside dhabas, corner halwai shops, weddings and parties. Serve w tamarind chutney and masala chai and you will have a hit on your hands.

Follow this recipe for making aloo pyaz pakoras and wow your guests at the new year’s party!

Recipe for making aloo pakodas
Freshly made pakodas served with imli chutney

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Course Snacks
Cuisine Indian, Punjabi
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Servings 6 people
Calories/Serving 224kcal


  • 8 tbsp besan (black chickpea flour)
  • 1 large potato thin slices, about 1 inch in size
  • 1 large onion roughly sliced or chopped
  • 1 inch ginger peeled and finely chopped
  • 3-4 green chillies finely chopped
  • 1 handful coriander leaves roughly chopped
  • 1 tsp garam masala
  • 1 tbsp kasoori methi dried fenugreek leaves
  • 1.5 tsp mango powder
  • 1/2 tsp ajwain caraway seeds
  • 1/2 tsp red chilli
  • salt to taste
  • 1 tsp pomegranate powder
  • 1/2 cup water
  • oil for frying I use smoked mustard oil but you can use any oil used for cooking at high temperature


  • Mix together all the dry ingredients.
  • Add coriander, ginger and chillies.
  • Add in the water slowly and mix it well.
  • Stir the mixture while adding water to make sure there are not solid clumps.
  • Once the batter is smooth, mix in the onions and potatoes.
  • Heat the oil in a wok or a fryer.
  • Add a small drop of the batter to the oil. If the batter quickly rises to the top of the surface, then the oil is ready for frying.
  • Scoop up 1-2 tbsp of batter and add it to the hot oil. You can make 3-4 or more pakoras (fritters) at the same time depending on the size of the wok.
  • After a minute or so, turn over the pakoras and cook for a minute or so until both sides are golden and crisp.
  • Use a ladle with holes to remove the pakodas from the karahi and set on a paper-lined tray.
  • Sprinkle w chat masala before serving (optional).
  • Serve hot for the best taste!



Serve with tamarind chutney and masala chai.
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