Pakodas, or bhajiyas, are a beloved Indian snack integral to daily life and celebrations. Made by dipping vegetables, paneer, or chilies in seasoned gram flour batter and deep-frying them, these crispy delights offer a satisfying crunch and flavor. Whether enjoyed with chai during the monsoon or at gatherings, pakodas are a staple in Indian kitchens. This article highlights five crisp, classic, and top types that embody their essence.
Onion Pakoda
Onion Pakoda, also known as Kanda Bhajiya in Maharashtra, is one of those snacks that make tea time special. Very thinly sliced onions are mixed with gram flour (besan) and a sprinkling of flavorful spices, including chili powder, ajwain, and turmeric, along with a dash of baking soda. When you fry this mixture until it’s golden and crispy, magic happens. The onions release their juiciness, which helps bind everything together and gives that delightful crunch we all crave.
Aloo Pakoda
Aloo Pakoda, or potato fritters, is a beloved Indian snack that’s perfect for munching on any time of day. Thinly sliced potatoes dipped in a deliciously spiced gram flour (besan) batter and then deep-fried until they’re golden and crispy. The batter is packed with flavor from ingredients like turmeric, red chili powder, ajwain (carom seeds), and a pinch of salt, giving those mild potatoes a delightful kick.
Paneer Pakoda
Paneer Pakoda is such a delightful North Indian snack. Imagine soft cubes of paneer coated in a spiced gram flour batter, then deep-fried to golden perfection. The batter gets its kick from turmeric, chili powder, garam masala, and ajwain, making every bite a burst of flavor that pairs beautifully with the creamy paneer inside. Whether you’re dipping them in refreshing mint chutney or tangy tamarind sauce, paneer pakodas are always a hit for tea time.
Mirchi Pakoda
Mirchi Pakoda, also known as chili bajji or stuffed chili fritters, is such a delicious snack that you need to try. Imagine big green chilies packed with a mouthwatering spiced potato filling. They’re then dipped in a crispy besan batter and deep-fried to a gorgeous golden brown. These chilies are usually pretty mild, offering a fantastic mix of heat and flavor. Served hot, sprinkled with a touch of chaat masala, and paired with some delicious chutney, they’re simply irresistible.
Palak Pakoda
Palak Pakoda is a delicious and crunchy treat that’s super easy to make. It is made up of fresh spinach leaves, which are dipped in a spiced chickpea flour batter, and then up until they’re golden and crispy. The batter is packed with tasty spices like cumin, turmeric, and a hint of green chili, which brings out the delicious earthy flavor of the spinach. They’re best served hot with some chutney and a cup of tea, perfect for cozy rainy days or festive get-togethers.
Pakodas are a flavorful part of India’s culinary tradition, enjoyed in various forms across regions and seasons. From crispy onion pakodas during monsoons to comforting aloo, each variety offers its unique taste. Share the recipe of your favourite pakoda at The World Times.
