Anar & Aloo Pakora Recipe – Dry Pomegranate & Potato Pakora
A Tasty North Indian Snack with a Tangy Twist
Anar & Aloo Pakora, or Dry Pomegranate & Potato Fritters, are a delightful fusion of soft, spiced mashed potatoes and the tangy sweetness of dried pomegranate seeds (anardana). These crispy fritters are an excellent choice for an evening snack or appetizer, perfect for pairing with chutneys and a hot cup of tea. The combination of earthy potatoes, sharp green chilies, aromatic cumin, and the subtle tartness from pomegranate gives these pakoras a unique flavor profile that will surely impress your family and friends. Whether deep-fried for that traditional crispy texture or prepared in a healthier, less oily paniyaram pan, Anar & Aloo Pakora are a treat you won’t want to miss.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 5 (boiled and mashed) |
| Green Chilies | 2 (finely chopped) |
| Fresh Coriander (Dhania) | 1 cup (chopped) |
| Anardana Powder (Pomegranate Seed Powder) | 1/2 cup |
| Red Chili Powder | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Salt | To taste |
| Chaat Masala Powder | 1 teaspoon |
| Gram Flour (Besan) | 1 1/2 cups |
| Sunflower Oil | 2 teaspoons (for frying, plus extra if needed) |
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Servings: 5
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Instructions
1. Prepare the Potato Mixture:
Start by boiling the potatoes (aloo) until they are soft. Peel them and mash them thoroughly in a large mixing bowl. Add the dry pomegranate seed powder (anardana), cumin seeds (jeera), chopped green chilies, salt, red chili powder, and chaat masala powder to the mashed potatoes. Mix all these ingredients well until everything is evenly incorporated. The mashed potatoes should be slightly spiced with a touch of tang from the anardana.
2. Shape the Pakora Balls:
Take small portions of the mashed potato mixture and roll them into small balls. These should be the size that can fit comfortably into the cavities of a paniyaram pan or be easy to fry in a regular deep frying pan.
3. Prepare the Gram Flour Batter:
In a separate bowl, combine the gram flour (besan), a pinch of salt, and the 2 teaspoons of sunflower oil. Slowly add water while mixing to form a thick batter. The batter should be thick enough to coat the pakora balls, but not too runny.
4. Coat the Pakoras:
Once the batter is ready, dip each potato ball into the gram flour batter, ensuring they are fully coated. This layer of batter will help the pakoras become crispy when fried.
5. Fry the Pakoras:
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Deep Frying Method: Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the coated potato balls into the oil. Fry the pakoras on all sides, turning them as needed, until they are golden brown and crispy. This should take about 5-7 minutes.
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Paniyaram Pan Method (Healthier Option): Alternatively, heat a paniyaram pan and drizzle a small amount of oil into each cavity. Place the pakora balls in the cavities and cook, turning them frequently, until they are evenly browned and crispy on all sides. This method uses less oil while still achieving a crispy texture.
6. Serving Suggestions:
Once the pakoras are golden brown and crispy, remove them from the oil and drain excess oil on paper towels. Serve your Anar & Aloo Pakora immediately with a side of Dhaniya Pudina Chutney (Coriander Mint Chutney) and Date & Tamarind Chutney. For the ultimate experience, pair these fritters with a steaming cup of Adrak Chai (Ginger Tea).
Tips for Success:
- Consistency of the Potato Mixture: Ensure the mashed potatoes are not too watery. If the potatoes seem too moist, you can add a little more gram flour to help bind the mixture.
- Batter Consistency: The gram flour batter should be thick enough to coat the balls, but not runny. If the batter is too thin, the pakoras might not hold together during frying.
- Alternative Cooking Methods: If you prefer a healthier option, using the paniyaram pan is an excellent way to enjoy these pakoras with less oil. The result is a crisp exterior with a soft, flavorful interior.
Why You’ll Love This Recipe:
Anar & Aloo Pakora offers the perfect balance of flavors and textures—crispy on the outside, soft on the inside, with a burst of tanginess from the pomegranate powder. It’s a popular snack in North India, often enjoyed with friends and family during chilly evenings or as a light appetizer at festive gatherings. The versatility of this dish allows for customization by adjusting the spice levels or even incorporating other ingredients like chopped onions or grated carrots. Whether served with tangy chutneys or paired with a hot beverage, these pakoras are sure to become a beloved part of your snack repertoire.
So, gather your ingredients, get your hands messy, and enjoy the process of making these mouthwatering Anar & Aloo Pakoras!
