Aloo Chips Pakode
Snacks • India
How to Make Aloo Chips Pakode (Traditional & Healthy Version)
Aloo Chips Pakode is a beloved Indian snack that combines the crispiness of thinly sliced potatoes with a spiced besan (gram flour) batter. Popular across the country, this snack is especially cherished during monsoon as a tea-time treat, often paired with green chutney or tamarind dip. The melt-in-your-mouth texture, golden hue, and bold flavors make it a favorite during gatherings, family get-togethers, and festive occasions like Holi or Diwali. Originating from street food culture, Aloo Chips Pakode are found at roadside stalls and home kitchens alike, bringing together the simplicity of potatoes (aloo) and the earthiness of besan. What sets this version apart is the health-conscious approach—using minimal oil, air-frying or baking instead of deep-frying, and adding spices like ajwain and dhania for flavor without excess calories. Whether served as an evening snack, party starter, or festival treat, Aloo Chips Pakode is a versatile, vegetarian delight that bridges regional cuisines and generations.
Ingredients(for 6-8 chips per serving)
- 2 medium Potatoes (aloo) (thinly sliced)
- 3/4 cup Besan (gram flour) (chickpea flour)
- 2 tbsp Rice flour (for extra crispness) - optional
- 1/2 tsp Ajwain (carom seeds)
- 1/2 tsp Red chilli powder
- 1/4 tsp Haldi (turmeric powder)
- 1/2 tsp Dhaniya powder (coriander)
- a pinch Hing (asafoetida) - optional
- to taste Salt
- as needed Water (for batter)
- 1-2 tbsp Oil (for brushing or shallow frying)
- 1 tbsp Fresh coriander leaves (finely chopped) - optional
Instructions
- 1
Wash and peel the potatoes. Using a sharp knife or mandoline, cut them into very thin, round slices. Soak slices in cold water for 5 minutes to remove excess starch, then pat dry thoroughly with a clean kitchen towel.
7 minutes
Uniformly thin slices ensure crispier pakode.
- 2
In a mixing bowl, combine besan, rice flour, ajwain, red chilli powder, haldi, dhaniya powder, hing (if using), and salt. Gradually add water to form a smooth, thick batter that coats the back of a spoon.
5 minutes
Avoid lumps by adding water slowly and whisking well.
- 3
Add chopped coriander leaves to the batter for added freshness and flavor.
1 minute
Coriander enhances aroma and appearance.
- 4
Preheat your oven to 200°C (or air fryer to 180°C). Lightly grease a baking tray or air fryer basket with oil.
2 minutes
Preheating ensures even cooking and crispiness.
Why This Dish is Healthy
This version of Aloo Chips Pakode uses significantly less oil compared to the classic deep-fried method, making it lower in calories and fat. Baking or air-frying locks in flavor and crunch without compromising nutrition. The dish is rich in plant-based protein, fiber, and natural spices, aligning with a balanced vegetarian diet. By avoiding artificial additives and using whole, fresh ingredients, this snack supports healthy eating habits for families and individuals focused on wellness.
Aloo Chips Pakode, when prepared with minimal oil and baked or air-fried, are a healthier alternative to traditional deep-fried snacks. Potatoes provide potassium, vitamin C, and dietary fiber, while besan offers protein and complex carbohydrates. Rice flour aids in crispness without adding much fat, and the use of spices like ajwain and haldi contributes anti-inflammatory properties. Skipping deep frying reduces saturated fat, making this snack lighter and more digestible. Pairing it with fresh chutney can add antioxidants and vitamins.
Pro Tips
- 💡Tip 1: Ensure potato slices are uniformly thin for best texture.
- 💡Tip 2: Pre-soak and dry potatoes to remove excess starch and enhance crispiness.
- 💡Tip 3: Use fresh besan for a nutty, aromatic batter.
Storage & Serving
Store leftover pakode in an airtight container for up to 1 day. Reheat in an oven or air fryer to restore crispness. Avoid refrigeration as it may make them soggy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
