Ramadan recipe – aloo bora (potato pakora)
Ramadan is upon us, so I wouldn’t be doing my bit if I didn’t share some delicious Iftar recipes with you. I’ve shared my sweetcorn samosas and easy pasties, so now it’s time for a delicious snack that’s an Iftar feature in every Bengali household.
Aloo bora is a Bangladeshi deep fried potato snack. It’s more widely known as aloo pakora, but either way, it’s delicious.
And during Ramadan it becomes a staple. Dipped in chutney or imli (tamarind) sauce, it’s the perfect way to open a fast.
Yes I know you should eat healthily during Ramadan, but honestly, after hours of fasting, sometimes only the oily stuff will do.
It’s easy to make, requires very few ingredients and it’s vegan.
And while it’s devoured during Ramadan, this aloo bora recipe is too good not to make all year round.
Ingredients for aloo bora (potato pakoras)
- 2 large potatoes, sliced into rounds of about 5mm thickness, and soaked in water for about 5 minutes
- 1 cup gram flour
- 1sp turmeric powder
- 1/2 tsp salt
- 1/2 onion, sliced thinly
- 1-2 green chillies (depending on how hot you like it), finely diced.
Method for aloo bora
- Put all the ingredients, except the potato, into a mixing bowl.
- Slowly add in water until you get a thick batter. HalimaBobs tip: less water is better as the potatoes will release water too. So don’t add too much water at once.
- Then add in the potatoes to the bowl and coat in the batter.
- Heat a frying pan and pour in enough cooking oil to cover the bottom of the pan.
- Add in the potatoes, but don’t overlap.
- Cook for about 10 minutes each side, turning frequently so the boras don’t burn.
It’s as easy as it is delicious, so give it a try.
For some healthy but filling ideas for Ramadan, click here.
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I’m not a makeup artist, chef, lifestyle guru or stylist. I’m just me. And like you, I’m trying to make the best of most things, only I’m sharing my warts-and-all thoughts along the way.