bhajispakoras

Bhajispakoras are a traditional Indian fried snack made by coating vegetables in a seasoned chickpea flour batter and deep-frying until crisp. The most common version uses sliced onions, but examples include potatoes, spinach, cauliflower, peppers, and chilies. The batter is usually made from gram flour (besan), water, and spices such as turmeric, chili powder, cumin, coriander, ajwain or carom seeds, and salt. A small amount of baking soda may be added to improve puffing.

Origin and context: Bhaji pakoras are a popular street food and tea-time snack across the Indian subcontinent and in Indian restaurants worldwide. They are particularly associated with monsoon weather and festive occasions, but are enjoyed year-round.

Preparation: Vegetables are prepared, dipped in the besan batter, and fried in hot oil (about 170–190°C) until golden and crisp. They are typically drained on paper towels and served immediately with chutneys such as tamarind, mint-coriander, or yogurt-based sauces.

Variations: Common variants include onion bhaji (kanda or pyaaz pakora), aloo bhaji (potato), palak bhaji (spinach), gobhi bhaji (cauliflower), and mirchi bhaji (chili). Regional styles differ in the choice of vegetables, batter thickness, and spice mix.

Serving and nutrition: Bhajispakoras are high in calories due to frying. They are often considered indulgent, best enjoyed fresh and hot. They pair with tea or street-food chutneys.

Etymology and terminology: The term bhaji refers to vegetables prepared in various ways, while pakora denotes a fried fritter. In many places the dish is simply called pakoras or bhajiyas.

See also: Pakora, Bhaji, Fritter.