pakoti

Pakoti is a regional term used in parts of the Indian subcontinent to refer to a family of fried snacks that are more commonly known as pakora or pakodi. The dish consists of pieces of vegetables or other fillings coated in a seasoned batter and deep-fried until crisp and golden. The name and spelling can vary by region, and pakoti may be used interchangeably with pakora or pakodi in some communities.

The batter is typically made from gram flour (besan), sometimes mixed with rice flour or wheat flour to alter texture. Flavorings commonly include salt, red chili powder, turmeric, cumin, coriander, ajwain (carom seeds), and sometimes garlic or ginger. Vegetables such as onions, potatoes, spinach, cauliflower, bell peppers, and eggplant are popular fillings, along with paneer or chilies in some versions. The depth and thickness of the batter, as well as the size and shape of the fritters, vary by recipe.

Pakoti are usually served hot as a snack or appetizer, accompanied by chutneys such as mint, tamarind, or yogurt-based sauces. They are a staple in street food scenes and home kitchens across India, Pakistan, Bangladesh, and Nepal, often enjoyed with tea or as part of a larger meal. While traditionally deep-fried, lighter preparations such as baking or air-frying exist.

See also: pakora, pakodi, fritter.