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
Step-by-step instructions
Step 1 · Wash and peel the potatoes
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.
Step 2 · In a mixing bowl
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.
Step 3 · Add chopped coriander leaves to the batter for added freshness and ...
Add chopped coriander leaves to the batter for added freshness and flavor.
Step 4 · Preheat your oven to 200°C (or air fryer to 180°C)
Preheat your oven to 200°C (or air fryer to 180°C). Lightly grease a baking tray or air fryer basket with oil.
Step 5 · Dip each potato slice into the batter
Dip each potato slice into the batter, ensuring an even coating. Arrange the battered slices on the greased tray/basket in a single layer.
Step 6 · Brush the tops lightly with oil
Brush the tops lightly with oil. Bake or air fry for 15-18 minutes, flipping once halfway, until golden and crisp. For tawa-cooking, heat a non-stick tawa, brush with oil, and cook on medium heat, flipping both sides.
Step 7 · Remove the pakode
Remove the pakode, let cool slightly, and serve immediately with green chutney or imli (tamarind) chutney.
Why this recipe 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.
A note on tradition
Aloo Chips Pakode hold a special place in Indian culinary tradition, especially in North Indian households. They are a staple during the monsoon, served hot with masala chai. During festivals like Holi and Diwali, these pakode are prepared to welcome guests and add a crunchy element to the festive spread. Regional variations exist, with some families adding kasuri methi, sesame seeds, or even green chillies to the batter. Street vendors across cities like Delhi and Lucknow are known for their unique twists, making this snack a true symbol of India's diverse food culture.