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.
Nobody has published a pakora recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.