Pakora
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| Type | Fritter |
| Course | Appetizer or snack |
| Place of origin | South Asia[1][2][3] |
| Region or state | South Asia |
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| Similar dishes | Kyet thun kyaw Pholourie |
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Pakora (Script error: No such module "IPA".) is a fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants across South Asia.[5] They often consist of vegetables such as potatoes and onions, which are coated in seasoned gram flour batter and deep-fried.
Etymology
The word pakoṛā is derived from Sanskrit पक्ववट, pakvavaṭa,[6] a compound of pakva ('cooked') and vaṭa ('a small lump') or its derivative vaṭaka, 'a round cake made of pulse fried in oil or ghee'.[7] The word Bhajji is derived from the Sanskrit word Bharjita meaning fried.[8]
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.[9][10] Early known recipes come from Manasollasa (1130 CE) cookbook which mentions "Parika" (pakoda) and the method of preparing it with vegetables and gram flour.[11] Lokopakara (1025 CE) cookbook also mentions unique pakora recipe where gram flour is pressed into fish-shaped moulds and fried in mustard oil.[12]
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),[13] suji (semolina),[14] chicken, arbi root and leaves, eggplant, potato, chili pepper, spinach, paneer, cauliflower, mint, plantain or baby corn.[15]
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.
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.
Regional names
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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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Pakoras being deep-fried in gram flour batter -
Onion and green leaf pakoras -
Onion pakoras served with mint chutney -
Chicken pakoras -
Close-up of spinach pakora -
Onion pakora -
Bread pakora made by frying bread slices coated with gram flour -
Pakoras sold in Jaipur -
Another variety of chicken pakoras -
Pakoras used in Kadhi Pakora, a yogurt-based curry eaten with rice -
Spinach pakoras -
Kadhi Pakora : pakoras in a spiced yogurt gravy served with rice or roti
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See also
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References
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- ^ Page Module:Citation/CS1/styles.css has no content."Pakora - food". Britannica.com. Retrieved 23 January 2018.
- ^ Page Module:Citation/CS1/styles.css has no content.Bloom, Leora Y. (10 May 2016). "Pakoras are tasty, versatile treats from the Indian subcontinent that work well as appetizers, snacks or meals". The Seattle Times. Retrieved 23 January 2018.
- ^ Page Module:Citation/CS1/styles.css has no content.Sanghvi, Vir (18 April 2015). "Take pride in the bonda or pakora. It is our gift to the world". Hindustan Times. Retrieved 23 January 2018.
- ^ Page Module:Citation/CS1/styles.css has no content."Hot Pink Puris and Onion Pakoras - the Brightest Snack You've Ever Seen?". 29 August 2013.
- ^ Page Module:Citation/CS1/styles.css has no content.Devi, Yamuna (1999). Lord Krishna's Cuisine: The Art of Indian Vegetarian cooking. New York: E. P. Dutton. pp. 447–466, Pakoras: Vegetable Fritters. ISBN 0-525-24564-2.
- ^ Page Module:Citation/CS1/styles.css has no content.R. S. McGregor, ed. (1997). The Oxford Hindi-English Dictionary. Oxford University Press. p. 588. ISBN 978-0-19-864339-5.
- ^ Page Module:Citation/CS1/styles.css has no content.Monier-Williams, Monier (1995). A Sanskrit-English Dictionary. New Delhi: Motilal Banarsidass. p. 914. ISBN 81-208-0065-6. Retrieved 30 June 2010.
- ^ Sanskrit Dictionary-Bharjita. Learn Sanskrit. Retrieved 2 April 2025.
- ^ Page Module:Citation/CS1/styles.css has no content.Monier-Williams, Monier (1995). A Sanskrit-English Dictionary. New Delhi: Motilal Banarsidass. p. 914. ISBN 81-208-0065-6. Retrieved 30 June 2010.
- ^ Food habits as represented in Sangam literature by Ce Namacivayam, 1981
- ^ Page Module:Citation/CS1/styles.css has no content.K.T. Achaya (2003). The Story of Our Food. Orient Blackswan. p. 85. ISBN 978-81-7371-293-7.
- ^ Feasts and Fasts: A History of Food in India, pg151, Colleen Taylor Sen · 2015
- ^ Page Module:Citation/CS1/styles.css has no content."Masoor Dal Pakora Recipe". 27 August 2022. Retrieved 9 January 2023.
- ^ Page Module:Citation/CS1/styles.css has no content."Suji Pakora Recipe". 22 September 2022. Retrieved 5 February 2023.
- ^ Page Module:Citation/CS1/styles.css has no content.Siddiqi, Kamran (19 May 2016). "Mom's Onion Pakora Recipe". Sophisticated Gourmet. Retrieved 24 May 2020.
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