Aloo pakora in air fryer
Crispy potato pakoras are a delight,air fryer makes it just perfect.
Servings: 4
Equipment
- Air fryer
Ingredients
- 1 large potato finely chopped
- ½ onion finely chopped
- ⅓ cup red lentil flour
- 2 tablespoons gram flour / besan
- 1 teaspoon salt or to taste
- ½ teaspoon Dry mango powder or lime juice
- 1 teaspoon paprika or as per taste
- chopped coriander leaves approx 2 tablespoons
- 1 tablespoon oil
- 2 tablespoons water
- 1 small pinch baking soda
Instructions
Prepare the potato and onion
- Add the chopped potato and onion to a mixing bowl.
- Add salt, amchur powder, paprika, and any other spices you are using.
- Mix well and keep aside for 15 minutes. This helps the potato and onion release moisture.
Make the pakora mixture
- Add red lentil flour, gram flour, coriander leaves, and oil.
- Mix until the potato and onion pieces are well coated with the flour.
- In a small bowl, mix 2 tablespoons water with a small pinch of baking soda.
- Add this water slowly to the pakora mixture.
- Mix again to form a thick, sticky mixture. Do not make it runny.
Air fry the pakoras
- Preheat the air fryer to 180°C for 3–5 minutes.
- Line the air fryer basket with perforated parchment paper.
- Place small portions of the pakora mixture in a single layer.
- Air fry at 180°C for 18–20 minutes.
- Brush or spray a little oil halfway if the pakoras look dry.
- Cook until the pakoras are golden, crisp on the edges, and cooked through.
- Serve hot with chutney, ketchup, or yogurt dip.
Video
Notes
- Chop the potato into small pieces so it cooks fully in the air fryer.
- Resting the potato and onion with spices reduces the need for extra water.
- Keep the mixture thick and sticky. A wet batter will spread in the air fryer.
- Use perforated parchment paper so the pakoras do not stick and air can circulate.
- Cooking time may vary slightly depending on the air fryer model and pakora size