Dish · indian
Pakora
Vegetables dipped in a chickpea-flour batter and deep-fried until the coating turns crisp. Eaten as a snack, especially during monsoon rains, with chutney or ketchup.
Where it comes from
The dish is common across Indian street food, built on chickpea flour's ability to fry into a light, crunchy shell around cheap vegetables like onion or potato. It's associated with tea stalls and rainy weather more than any single region.
What cooks argue about
Cooks argue over batter thickness: a thicker batter coats heavily and stays crisp longer but can taste doughy, while a thinner batter fries lighter but burns faster if the oil runs too hot.
Versions
Nobody has published a pakora here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
chickpea flour
onion
vegetable oil