In case you're not sure about pakoras, wiki comes to the rescue:
Pakora (Hindi: पकोड़ा pakoṛā; Urdu: پکوڑا pakoṛā; Tamil: பஜ்ஜி bajji; Telugu: పకోడీ pakōḍī; Marathi: भजी bhajji, Gujarati: ભજિયા bhajiyā) is a fried snack (fritter) found across South Asia.[1] Pakoras are created by taking one or two ingredients such as onion, eggplant, potato, spinach, cauliflower, tomato, chilli, or occasionally bread[2] or chicken and dipping them in a batter of gram flour and then deep-frying them. The most popular varieties are palak pakora, made from spinach, paneer pakora, made from paneer (soft cheese), pyaz pakora, made from onion, and aloo pakora, made from potato . When onions, on their own, are prepared in the same way, they are known as onion bhujia or bhaji. A version of pakora made with wheat flour, salt and tiny bits of potato/onion (optional) is called Noon Bariya (Noon=salt) (Hindi: नूनबरिया;), typically found in eastern Uttar Pradesh in India.
Pakoras are usually served as snacks or appetizers. In Scotland, pakoras are popular as a fast food snack, available in Indian and Pakistani restaurants to take-out as an alternative to french fries or kebabs.
Among the Muslim Cape Malays of South Africa, pakoras are known as dhaltjies, and are usually eaten as an appetizer during Iftar, or as appetizers for weddings, births, or similar occasions.
In southern states of India, such a preparations are known as bajji rather than pakoda. Usually the name of the vegetable that is deep fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep fried. In such states, pakoda is taken to mean a mix of finely cut onions, green chillies and spices mixed in gram flour. This is rolled into small balls or sprinkled straight in hot oil and fried. These pakodas are very crispy on the outside and medium soft to crispy inside. There is also a variety that is softer overall, usually termed Medhu Pakoda in restaurants. If it is relatively softer (like the pakoras) and made of any other ingredients such as potatoes etc.
Pakora are popular across Pakistan, where they generally resemble those found in India. They are sometimes served in a yoghurt based curry (salan), as a main dish, Pakora Kari, rather than as separate snacks. In this case the pakoras are generally doughier and are made of chopped potato, onion and chili mixed into the batter, instead of individual fried vegetable slices.
Pakoras are also encountered in Afghan cuisine.
 | |
| Origin | |
|---|---|
| Place of origin | India, Bangladesh, Pakistan |
| Region or state | South Asia |
| Dish details | |
| Main ingredient(s) | chickpea batter |
| Variations | Potato, onion, cauliflower |
Pakoras are usually served as snacks or appetizers. In Scotland, pakoras are popular as a fast food snack, available in Indian and Pakistani restaurants to take-out as an alternative to french fries or kebabs.
Among the Muslim Cape Malays of South Africa, pakoras are known as dhaltjies, and are usually eaten as an appetizer during Iftar, or as appetizers for weddings, births, or similar occasions.
In southern states of India, such a preparations are known as bajji rather than pakoda. Usually the name of the vegetable that is deep fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep fried. In such states, pakoda is taken to mean a mix of finely cut onions, green chillies and spices mixed in gram flour. This is rolled into small balls or sprinkled straight in hot oil and fried. These pakodas are very crispy on the outside and medium soft to crispy inside. There is also a variety that is softer overall, usually termed Medhu Pakoda in restaurants. If it is relatively softer (like the pakoras) and made of any other ingredients such as potatoes etc.
Pakora are popular across Pakistan, where they generally resemble those found in India. They are sometimes served in a yoghurt based curry (salan), as a main dish, Pakora Kari, rather than as separate snacks. In this case the pakoras are generally doughier and are made of chopped potato, onion and chili mixed into the batter, instead of individual fried vegetable slices.
Pakoras are also encountered in Afghan cuisine.
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