Misplaced Pages

Pakora

Onion pakora
Alternative names	Pakoda, pikora, bhajiya, pakodi, ponako, pakura, fakkura, phulauri, bora, chop
Type	Fritter
Course	Appetizer or snack
Place of origin	South Asia
Region or state	South Asia
Associated cuisine	Bangladesh India Pakistan Nepal Trinidad and Tobago Afghanistan Scotland
Main ingredients	Vegetables gram flour spices onions
Variations	Potato Eggplant Onion Cauliflower Spinach Mixed vegetables Paneer Chicken
Similar dishes	Kyet thun kyaw Pholourie
Cookbook: Pakora   Media: Pakora

Pakora (pronounced [pəˈkɔːɽa]) is a fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants across South Asia. They often consist of vegetables such as potatoes and onions, which are coated in seasoned gram flour batter and deep-fried.

Other spellings include pikora, pakoda, and pakodi, and regional names include bhaji, bhajiya, bora, ponako, and chop.

Etymology

The word pakoṛā is derived from Sanskrit पक्ववट pakvavaṭa, 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'. The word Bhajji is derived from the Sanskrit word Bharjita meaning fried.

Some divergence of transliteration may be noted in the third consonant in the word. The sound is a hard 'da' in the Telugu language and the 'ra' sound would be an incorrect pronunciation. The sound is the retroflex flap [ɽ], which is written in Hindi with the letter ड़, and in Urdu with the letter ڑ.

However, in the International Alphabet of Sanskrit Transliteration, the Hindi letter ड़ is transliterated as <ṛ>, popular or non-standard transliterations of Hindi use <d> for this sound, because etymologically, it derives from ड /ɖ/. The occurrence of this consonant in the word pakora has given rise to two common alternative spellings in English: pakoda, which reflects its etymology, and pakora, which reflects its phonology.

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. Early known recipes come from Manasollasa (1130 CE) cookbook which mentions "Parika" (pakoda) and the method of preparing it with vegetables and gram flour. Lokopakara (1025 CE) cookbook also mentions unique pakora recipe where gram flour is pressed into fish-shaped moulds and fried in mustard oil.

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), suji (semolina), chicken, arbi root and leaves, eggplant, potato, chili pepper, spinach, paneer, cauliflower, mint, plantain or baby corn.

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

This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (January 2021) (Learn how and when to remove this message)

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.

Gallery

• Pakoras are commonly fried with gram flour
• Pakodas made from onions and greens
• Onion Pakoras with mint chutney.
• Chicken Pakoras
• Close-up of pakora containing spinach
• Onion pakora
• Bread pakora, made by deep-frying bread slices coated with gram flour
• Pakoras in Jaipur
• Chicken Pakoras
• Pakoras are also used in Khadi Pakora gravy, eaten with rice.
• Spinach Pakoras
• Khadi Pakora is pakora and yogurt based gravy eaten with rice or roti.

See also

• List of deep fried foods
• List of Indian dishes

• Bhaji – Deep-fried fritters served as fast food in India, Pakistan and the Caribbean
• Bread pakora – Indian deep-fried snack
• Haggis pakora – Scottish snack food of haggis ingredients prepared as pakoras
• Pholourie – Fried, spiced dough balls
• Samosa – Deep fried pastry snack
• Vada – Category of savoury fried snacks from India

References

1. "Pakora - food". Britannica.com. Retrieved 23 January 2018.
2. 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.
3. 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.
4. "Hot Pink Puris and Onion Pakoras - the Brightest Snack You've Ever Seen?". 29 August 2013.
5. 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.
6. R. S. McGregor, ed. (1997). The Oxford Hindi-English Dictionary. Oxford University Press. p. 588. ISBN 978-0-19-864339-5.
7. Monier-Williams, Monier (1995). A Sanskrit-English Dictionary. Delhi: Motilal Banarsidass. p. 914. ISBN 81-208-0065-6. Retrieved 30 June 2010.
8. Sanskrit Dictionary-Bharjita https://www.learnsanskrit.cc/translate?search=bharjita&dir=au
9. Monier-Williams, Monier (1995). A Sanskrit-English Dictionary. Delhi: Motilal Banarsidass. p. 914. ISBN 81-208-0065-6. Retrieved 30 June 2010.
10. Food habits as represented in Sangam literature by Ce Namacivayam, 1981
11. K.T. Achaya (2003). The Story of Our Food. Orient Blackswan. p. 85. ISBN 978-81-7371-293-7.
12. Feasts and Fasts: A History of Food in India, pg151, Colleen Taylor Sen · 2015
13. "Masoor Dal Pakora Recipe". www.bharatkirasoi.com. 27 August 2022. Retrieved 9 January 2023.
14. "Suji Pakora Recipe". 22 September 2022. Retrieved 5 February 2023.
15. Siddiqi, Kamran (19 May 2016). "Mom's Onion Pakora Recipe". Sophisticated Gourmet. Sophisticated Gourmet. Retrieved 24 May 2020.

v t e Bangladeshi dishes
Main and side dishes	Meat Akhni Alu gosht Satkara Beef Biryani Haji biryani Chicken korai Chicken tikka Durus kura Gosht Hash O Bash Jalfrezi Kala bhuna Kebab Seekh kebab Shami kebab Keema matar Kofta Korma Mezban Mogoz bhuna Murgi musollom Mutton curry Nihari Paya Polao Posondo Roast chicken Roust Tandoori chicken Tikka Seafood Chingri malai curry Daab chingri Domachha Fried fish Hutki Shira Machh bhaja Machher Jhol Shorshe ilish Thoikor Tenga Vegetarian Alur Dom Bhorta Begun bhorta Alu Bharta Bini/biran bhat Chacchari Chira Dal Forash Haleem Khichra Khichuri Norom khichuri Panta bhat Ponir Shak Shorba Shukto Tehari Torkari Zorda polao
Snacks and sauces	Achar Alu chaat Alur chop Beguni Bela Biscuit Bhelpuri Chaat Chatni Chanachur Chhana Chotpoti Doi bora Jhalmuri Nankhatai Paan Pakora Phuchka Raita Samosa
Breads	Bakarkhani Bhatoora Chapati Luchi Naan Porotha Alu porotha Moghlai porotha Puri (food) Ruti Rumali ruti Tandoor bread
Beverages	Akher rosh Aamrosh Beler Sharbat Borhani Cha Dudh cha Masala cha Seven-color tea Ghol Khejur rosh Lachhi Matha Rooh Afza Shorbot Taler rosh
Sweetmeats	Borfi Bundia Chhanamukhi Chhenabara Chomchom Doi Mishti doi Curd of Bogra Faluda Gulabjam Gur badam Halua Gajorer halua Jilapi Chhena Shahi Kheer Kulfi Laddu Malpua Mimi Chocolate Morobba Nimki Pantua Pitha Ashke pitha Bhapa pitha Chunga pitha Nunor bora Teler pitha Roshkodom Roshmolai Roshogolla Khondoli Shemai Shondesh Shonpapri Tiler Khaja Tusha Shinni
Bangladeshi diaspora	Chicken tikka masala Phall
Category

v t e Pakistani cuisine by region
Balochi	Kaak Sajji
Kashmiri	Dum aloo Kahwah Kashmiri tea Rogan josh Shab deg Wazwan
Muhajir	Mughlai Biryani Kebab Korma Nargisi kofta Pasanda Rumali roti Shami kebab Sheer korma Miscellaneous Aloo tikki Baingan ka bartha Balushahi Bhalla Dahi chutney Golgappa Hyderabadi biryani Haleem Paya Masala chai Panipuri Nihari Paan Sheermal
Pashtun	Afghan bread Bolani Chapli kebab Gosh feel Kabuli pulaw Kadchgall Kadu bouranee Kahwah Mantu Peshwari naan
Punjabi	Lahori Chargha Lahori fried fish Gosht karahi Murgh cholay Kata-kat Miscellaneous Bhatoora Chana masala Chole bhature Makki di roti Panjiri Punjabi pulao Sarson da saag Sugarcane juice Tandoori chicken Tikka
Saraiki	Lassi Sohan halwa
Sindhi	Beh Hyderabadi pickle Shikrarpuri pickle Sai bhaji Sindhi biryani Sindhi pulao Sindhi karhi Rabri
Common dishes	Aloo gobi Aloo gosht Aloo paratha Bun kebab Chaat Chapati Chicken tikka Chutney Dal Falooda Flattened rice Gajar ka halwa Gulab jamun Halwa Halwa poori Kheer Kulfi Puri Pakistani pickle Pakistani rice dishes Jalebi Khagina Kheer Khichra Khichri Laddu Maghaz Naan Pakora Papadum Paratha Pulao Roti Saalan Samosa Chorba Tandoor bread Tea Zarda
Pakistani diaspora	Balti (food) Chicken tikka masala Pakistani Chinese
Category Commons Cookbook Food portal Pakistan portal

v t e Doughnuts, fritters and other fried-dough foods
Sweet	Africa and Asia Adhirasam Awameh Bambalouni Bamiyeh Binangkal Boortsog Buñuelo Çäkçäk Cascaron Chebakia Chiroti Chin chin Churro Gorgoria Gosh-e Fil Gulab jamun Gwaramari Imarti Jalebi Koe'sister/Koeksister Kevum Kumukunsi Lokma Lokot-lokot Maejap-gwa Mahua Maruya Mochi donuts Panyalam Pilipit Pinakufu Puff-puff Qottab Sata andagi Sel roti Sfenj Sfinz Shakoy Shankarpali Shuangbaotai Sufganiyah Sweet shells Tulumba Vetkoek Zalabiyeh Americas Bear claw Bolinho de chuva Boston cream Brown Bobby Buñuelo Churro Cider doughnut Coconut doughnut Cronut Cruller Dutchie Fried Coke Funnel cake Jelly doughnut Long John Maple bacon donut Maple bar Old-fashioned doughnut Persian Picarones Potato doughnut Sopaipilla Sour cream doughnut Tiger tail donut Timbits Touton Wonut Europe Angel wings Beignet Berliner Bombolone Buñuelo Churro Diples Fánk Fartura Fasnacht Fazuelos Filhós Fritule Fudge doughnut Klenät Knieküchle Krofne Malassada Mekitsa Oliebol Pączki Papanași Pastisset Pestiños Prusurate Rosette Schenkele Smultring Uštipci Zeppole
Savory	Africa and Asia Balep korkun Bhaji Bhatoora Burmese fritters Ham chim peng Javanese doughnut Khuushuur Luchi Mee Siput Muar Mücver Murukku Okoy Ox-tongue pastry Pakora Papri chaat Pişi Puri Qutab Samosa Sha phaley Shelpek Vada Vetkoek Youtiao Europe and the Americas Chebureki Fleischkuekle Fritelli Frybread Funnel cake Haliva Lángos Lihapiirakka Lörtsy Pampushka Panzerotti Pastel Pasztecik szczeciński Peremech Pirozhki
Companies	BeaverTails Dunkin' Donuts Krispy Kreme Mister Donut Shipley Do-Nuts Tim Hortons
Lists	List of doughnut varieties List of fried dough foods List of deep fried foods List of doughnut shops
See also	National Doughnut Day Coffee and doughnuts Superior Donuts play TV series
Category: Doughnuts

• Indian snack foods
• Indian cuisine
• Vegetarian dishes of India
• Hindu cuisine
• South Asian cuisine
• Vegetarian cuisine
• Indian fast food
• North Indian cuisine
• Desi culture
• Stuffed dishes
• South Indian cuisine
• Bangladeshi snack foods
• Bangladeshi fast food
• Pakistani snack foods
• Pakistani fast food
• Nepalese cuisine
• Bangladeshi cuisine
• Fritters