pakodi

Pakodi, also known as pakora in many regions, is a fritter-based snack from the Indian subcontinent. It is made by coating pieces of vegetables or other fillings in a seasoned gram flour (besan) batter and deep-frying until crisp and golden. It is a common street food and tea-time snack in India, Pakistan, Bangladesh, Nepal, Sri Lanka, and among South Asian diaspora communities.

The batter typically combines besan with water and spices such as turmeric, cumin, coriander, chili, ajwain (carom seeds), garlic or ginger. Some recipes use a touch of rice flour for extra crunch or vary the spice blend. The vegetables used vary widely and can include onions, potatoes, spinach, cauliflower, eggplant, or paneer. Batter thickness and frying time can be adjusted for a lighter lace-like fry or a thicker coating. Oil is usually heated to around 170-190°C and the pakodi are fried in batches until they are crisp and evenly colored.

There are numerous regional varieties. Onion pakora (known as kanda bhaji in parts of Maharashtra), aloo pakora, paneer pakora, mixed-vegetable pakora, and mirchi pakora (fried chili peppers) are common examples. In some locales, non-vegetarian versions featuring chicken, fish, or other fillings exist, though the vegetarian form is the most widespread. The dish is related to bhajis and bhajia in Western Indian cuisine and has many local names and adaptations.

Pakodi is typically served hot with chutneys such as tamarind, mint-coriander, or tomato, and can be accompanied by yogurt or raita. It remains a popular snack for social gatherings, festivals, and everyday meals.