the.com/pakora
proof that anything dipped in chickpea batter becomes immediately, dangerously snackable
means A South Asian fritter made by dipping vegetables, paneer, or other morsels in spiced chickpea batter and deep-frying them until crisp and golden.
from From Hindi-Urdu pakora (also pakauda), tracing back to Sanskrit roots: pakva, meaning 'cooked' or 'ripe,' joined with a word related to vata, a small ball or lump of food. So the name quietly describes exactly what it is — a little cooked lump — leaving all the danger to the eating.
- any vegetable
- onion, spinach, potato, even paneer get the treatment
- monsoon ritual
- India eats them with chai when rain falls
- chickpea armor
- besan batter fries crisp and naturally gluten-free
- street royalty
- vendors across South Asia fry them by the kilo
- name origin
- from Sanskrit pakvavata, meaning a cooked lump
onion pakora — indian street snack made by deep-frying battered onion slices, most popular in delhi and mumbai
paneer pakora — fried cheese fritters sold at roadside vendors across india, particularly in north indian cities
vegetable pakora — mixed vegetable fritters served as appetizers in restaurants throughout india and south asian cuisine