Aloo Pakora
Aloo Pakora is a beloved deep-fried snack from the Indian subcontinent, consisting of sliced or mashed potatoes coated in a spiced chickpea flour (besan) batter and fried until golden and crispy. It is a staple street food and a popular homemade treat, especially during the monsoon season, and is often served with mint chutney or tamarind sauce.
🍽️ Nutrition at a glance
As a deep-fried dish, Aloo Pakora is high in carbohydrates and fats, providing a quick source of energy. A typical serving offers some plant-based protein from the chickpea flour and small amounts of minerals like iron and potassium from the potatoes, with a rough calorie range of 250-350 per 100 grams.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 5 g |
| Carbs | 35 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Potassium | 350 mg |
| Phosphorus | 120 mg |
| Iron | 2 mg |
| Magnesium | 40 mg |
| Vitamin B6 | 0.3 mg |
| Vitamin C | 15 mg |
| Folate | 50 µg |
| Manganese | 0.5 mg |
Per 4 pieces (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Aloo Pakora is deeply associated with the Indian monsoon, as the sound of rain is often paired with the sizzle of pakoras frying. Nutritionally, while it is an indulgent comfort food, using chickpea flour instead of regular wheat flour adds a notable protein boost and makes it a gluten-free option.
