Smashed Aloo Pakoras

A platter with baked aloo pakoras and imli ki chutney and hari chutney in bowls.

5 from 1 vote

This smashed aloo pakora recipe is my effort to bring you a healthier pakora option. No need to heat up gallons of oil and slave over batches of pakoras. This recipe is hands-free, quicker, and just as delicious!

Prep Time15

Cook Time27

Total Time42

Course: Appetizer, Snacks

Cuisine: Pakistani, Indian, South Asian

Servings:

Calories: 173kcal

Author: Zeeshan Shah

Equipment

2 Sheet pans
Air fryer

Ingredients

1 1/2 pounds baby potatoes
1 teaspoon salt

For the batter

1 tablespoon gram flour
1 tablespoon oil
1 tablespoon water
1 teaspoon red chili powder
1/4 teaspoon salt
1/2 teaspoon roasted cumin/coriander powder *see note
1/2 teaspoon garlic powder

Instructions

Bring a pot of water to boil and add the potatoes and salt. They should take about 15 minutes to boil.
Preheat oven to 400ºF/200ºC. While the oven is preheating, line a sheet pan with parchment paper and grease it with some oil and set it aside.
If air frying, follow your air fryer's instruction to see what temperature you need to set it to cook potatoes. Mine was set at 400ºF.
Next, make the gram flour batter by adding all the spices, salt, gram flour, water and oil. Mix and set aside.
Check on potatoes. Drain them and let cool slightly before placing them on the greased parchment lined sheet pan. Make sure not to crowd the pan. You may need a second smaller pan to fit all the potatoes. Smash the potatoes with a fork making sure keep them intact. If your potatoes break apart, use a parchment paper to cover the potato and use the bottom of a small glass jar to flatten them one at a time.
Next, brush the potatoes with a single thin layer of the batter and bake for about 25-27 minutes. Checking around the 20 minute mark to ensure that they don't burn. They are done when they have achieved a golden brown color.
If air frying, spray the air fryer basket with cooking spray and place a few smashed potatoes at a time making sure not to crowd the basket. Air fryer as per your air fryer instructions. Mine took 10 minutes per batch on 400ºF/200ºC.
Garnish with some fresh cilantro/coriander, chaat masala and enjoy with some imli and or hari chutneys immediately.

Video

Notes

Smashed pakoras, like regular pakoras are best enjoyed fresh out the oven and go soft the longer you keep them.
Baby potatoes are the ideal size for crispy pakoras. If you do get bigger sized potatoes, get red potatoes as they are not too big. Cook times will increase so keep a look out after the 25-27 minute mark.
I make my own roasted cumin/coriander powder at home and use it to spice and garnish almost everything South Asian from curries to pakoras! This recipe makes a big batch: 1 cup cumin seeds, 1 cup coriander seeds and 2 tablespoons fennel seeds. Roast them in a cast iron skillet. Allow to cool and grind. Store in an airtight container and use as needed.

Nutrition