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.
These paleo potato pakoras are the Indian version of french fries. Serve them with chutney or ketchup.
- Oil, enough to fry (I like using avocado oil)
- 1 pound small gold potatoes, peeled
- 2 tablespoons arrowroot flour
- 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
- 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.
- 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.