Pakora

 ( Indian Snack Foods ) 

Pakora () is a fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants across South Asia.

They often consist of vegetables such as potatoes and onions, which are coated in seasoned gram flour batter and deep-fried.

Other spellings include pikora, pakoda, and pakodi, and regional names include bhaji, bhajiya, bora, ponako, and chop.

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Etymology The word pakoṛā is derived from Sanskrit पक्ववट, pakvavaṭa,

(1997). 9780198643395, Oxford University Press. ISBN 9780198643395

a compound of pakva ('cooked') and vaṭa ('a small lump') or its derivative vaṭaka, 'a round cake made of legume fried in oil or ghee'.

Monier Monier-Williams (1995). 9788120800656, Motilal Banarsidass. . ISBN 9788120800656

The word Bhajji is derived from the Sanskrit word Bharjita meaning fried. Sanskrit Dictionary-Bharjita. Learn Sanskrit. Retrieved 2 April 2025.

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 , which is written in Standard Hindi with the letter ड़, and in Urdu alphabet with the 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 for this sound, because etymologically, it derives from ड . 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.

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History An early variation of pakora appears in Sanskrit literature and Tamil Sangam literature but the recipe is not clearly provided as they only mention it as 'a round cake made of pulse fried in oil' and 'crispy fried vegetables' which were served as part of the meals.

Monier Monier-Williams (1995). 9788120800656, Motilal Banarsidass. . ISBN 9788120800656

Food habits as represented in Sangam literature by Ce Namacivayam, 1981 Early known recipes come from Manasollasa (1130 CE) cookbook which mentions "Parika" (pakoda) and the method of preparing it with vegetables and gram flour.

K.T. Achaya (2025). 9788173712937, Orient Blackswan. . ISBN 9788173712937

Lokopakara (1025 CE) cookbook also mentions unique pakora recipe where gram flour is pressed into fish-shaped moulds and fried in mustard oil.Feasts and Fasts: A History of Food in India, pg151, Colleen Taylor Sen · 2015

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Preparation Pakoras are made by coating ingredients, usually vegetables, in a spiced batter, and then deep frying them.

Common varieties of pakora use onion, masoor dal (lentil), suji (semolina), chicken, Taro root and leaves, eggplant, potato, chili pepper, spinach, paneer, cauliflower, Mentha, plantain or baby corn.

The batter is most commonly made with gram flour or a mixture of gram flour and rice flour but variants can use other flours, such as buckwheat flour. The spices used in the batter are up to the cook and may be chosen due to local tradition or availability; often these include fresh and dried spices such as chilli, fenugreek, ginger, cardamom, turmeric and coriander.

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Serving Pakoras are eaten as a snack or appetiser, often accompanied by chutney or raita. They are also offered with masala chai to guests at Indian wedding ceremonies.

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Regional names A gram-flour fritter is known in Tamil Nadu and Sri Lanka as pakoda or bajji, in Gujarat as bhajia, in Maharashtra as bhaji, and in Andhra Pradesh/Telangana and Karnataka as bajji or pakodi. Pakodain Bengal (some parts) "Jhal pitha" may be interpreted in these states as deep-fried balls of finely chopped onions, green chilis, and spices mixed in gram flour. In Manipur, it is known as bora.

==Gallery==

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See also

• List of deep fried foods
• List of Indian dishes

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