|Course||Appetizer or snack|
|Place of origin||Indian subcontinent|
|Region or state||Indian subcontinent|
|Associated national cuisine||Indian, Bangladesh, Pakistan, Nepal|
|Main ingredients||Onions, Potatoes, Chilli Flakes, Gram Flour, Water, Corriander Leaves, Dried Coriander, Garam Masalah Powder, Red Chilli Powder & Lemon Juice.|
|Variations||Potato, onion, cauliflower, spinach, mixed vegetables, paneer, bread, chicken|
|Similar dishes||Kyet thun kyaw|
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Pakora (pronounced [pəˈkoːɽaː]), also called pakoda, bhaji, is a fried snack (fritter), originating from the Indian subcontinent. It is a popular snack across the Indian subcontinent, where it is served in restaurants and sold by street vendors. It is also often found in Indian restaurants as well as South Asian restaurants in the Western world.
Some divergence of transliteration may be noted in the third consonant in the word. The sound is a hard 'da' in the Telugu language and the 'ra' sound would be an incorrect pronunciation. The sound is the retroflex flap [ɽ], which is written in Hindi with the Devanagari letter ड़, and in Urdu with letter ڑ.
However, in the International Alphabet of Sanskrit Transliteration, the Hindi letter ड़ is transliterated as <ṛ>, popular or non-standard transliterations of Hindi use <d> for this sound, because etymologically, it derives from ड /ɖ/. The occurrence of this consonant in the word pakora has given rise to two common alternative spellings in English: pakoda, which reflects its etymology, and pakora, which reflects its phonology.
In Maharashtra it is known as bhaji, in Karnataka and Andhra Pradesh, such preparations are known as bajji rather than pakora. Usually, the name of the vegetable that is deep-fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep-fried. In these Indian states, pakoda is taken to mean a mix of finely chopped onions, green chilis, and spices mixed in gram flour. This is then rolled into small balls or sprinkled straight in hot oil and deep-fried. Pakodas are very crisp on the outside and medium soft to crisp inside. There is a variety that is softer overall, usually termed media pakoda in restaurants, that is made from any other ingredient, such as potatoes.
Pakoras are created by choosing one or two main ingredients, such as onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, or chili pepper. They are also occasionally prepared with bread, buckwheat, groundnut, fish, or chicken. They are dipped in a batter made from gram flour and then deep-fried. The most popular varieties include pyaaz pakora, made from onion, and aloo pakora, made from potato. Other variations include paalak pakora, made from spinach, and paneer pakora, made from paneer (soft cottage cheese). When onions, on their own, are prepared in the same way, they are known as onion bajji. A variation of pakora made from gram flour, fenugreek leaves and salt is called "Fulavda", popular preparation of "bhajiya" in Gujarat. Another variation is made with wheat flour, salt, and tiny bits of potato or onion (optional), is called noon bariya (nūn = salt) (Hindi: नूनबरिया), typically found in eastern Uttar Pradesh in India.
Pumpkin Pakora is a new variation of pakora.
Pakoras are usually served as a snack or appetiser. They are also often served with masala chai to guests arriving to attend Indian wedding ceremonies, and are usually complemented with tamarind, chutney or raita. In the United Kingdom, pakoras are popular as a fast-food snack, available in restaurants that serve cuisines from the Indian subcontinent.
Buckwheat pakora, which are made during Hindu fasting seasons and holidays.
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