Paleo Potato Pakora

These deep-fried golden coins of potato are perfectly crisp and delicious!

These paleo potato pakoras are basically Indian french fries. They’re crispy and delicious – perfect served with chutney or just plain ketchup.

Traditionally, pakoras are naturally gluten-free – they are made with besan which is a flour made out of Indian chickpeas (brown chickpeas). My recipe is paleo-friendly and so rather than using a legume flour, these pakoras are made with a combination of almond flour and arrowroot flour. This is a great recipe for those who can’t eat legumes. Just look at how crispy they are:

I first came up with this paleo pakora recipe several years ago when I wrote this paleo Indian ebook, South Asian Persuasion 100+ Paleo Indian Recipes. I have since added legumes back into my diet, but I know a lot of my blog readers still follow a strict paleo diet. This recipe is delicious regardless of any diet you might be following. I mean, who doesn’t love crispy battered deep-fried potatoes, right?

If you’re making a paleo Indian meal, these pakoras would be the perfect appetizer to serve! To keep them crispy, cool them down on a wire rack. You can also reheat the pakoras in an oven at 350°F for 10 minutes.

And make sure to serve them with green chutney, tamarind chutney and ketchup!

Paleo Potato Pakora

Paleo Potato Pakora

These paleo potato pakoras are the Indian version of french fries. Serve them with chutney or ketchup.

5 from 2 reviews

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Ingredients

 

• ▢ Oil enough to fry (I like using avocado oil)
• ▢ 1 pound small gold potatoes peeled
• ▢ 2 tablespoons arrowroot flour

Batter:

• ▢ ½ cup almond flour
• ▢ ¼ cup arrowroot flour
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon turmeric
• ▢ ½ teaspoon Kashmiri chili powder OR paprika
• ▢ Pinch of cayenne optional
• ▢ ½ cup water

Instructions

 

• Slice the potatoes into 1⁄4-inch slices and add them to a bowl with 2 tablespoons of arrowroot flour. Mix well and set aside for now.
• In a medium bowl, combine all of the ingredients listed under “Batter” and mix well.
• Heat oil in a wok or a deep, wide bottomed pot to 360°F or until a small drop of the mixture sizzles and floats to the top.
• Dip a potato slice in the batter and then gently place it into the hot oil. Fry until golden brown. Fry 4-5 pakoras at a time and repeat until batter is done.
• Remove pakoras from the oil and place them onto a paper towel lined plate and serve immediately.

Notes

• If making in advance, cool the pakoras on a wire rack to maintain crispiness. You can also reheat the pakoras in an oven at 350°F for 10 minutes, or until crisp.

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