Pakora (also known as pakoda or bhajji) is a beloved South Asian fritter made by coating bite-sized vegetables or meats in a spiced batter, then deep-frying them until golden and crispy. It is traditionally served piping hot as an appetizer or snack, often alongside chutney and a warm cup of chai (Tea).
The foundation of any pakora is the batter, which gives it a crispy, savory crust.
The Batter: Typically made with besan (chickpea flour) mixed with water. A few tablespoons of rice flour or cornstarch are frequently added to make the crust extra crispy.
The Spices: The batter is seasoned with ingredients like turmeric, cumin, coriander, chili powder, and carom seeds (ajwain)
The Fillings: Almost anything goes! Common options include onions (pyaz), potatoes (aloo), Sponge Gourd (gilke), Besan mirchi, spinach, cauliflower, eggplant, and paneer.
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