Indian cuisine is also known for the plethora of traditional snacks it offers, apart from the wholesome dishes that complete a meal. With unique varieties and tastes, they are available in both sweet and savoury flavours. From simple bhel puri to hearty vada pav, the list of Indian snacks is unending, and each of them has a separate fanbase. Whether you are looking for a quick snack such as chana chaat to satisfy your untimely cravings or a crispy fried delight like samosas to pair with your evening tea, there is something for everyone.
Another such mouth-watering snack is everyone’s favourite pakoras. Whether it's a rainy day or a festive occasion, pakoras are always a crowd-pleaser. These crispy and savoury fritters are typically made from gram flour along with various vegetables such as onions, potatoes, and spinach and deep-fried until golden brown. They are mostly enjoyed with various chutneys or tomato ketchup. Indian fritters are versatile and allow for endless variations and experimentation with flavours, spices, and ingredients.
If you are also a fan of fritters, here are ten unique varieties of pakoras you must try:
Rikwach
Rikwach, or rikoch, is a popular snack in the states of Bihar and Uttar Pradesh. Made with Colocasia leaves (arbi leaves), these fritters are traditionally prepared during the holy month of Shravan. The leaves are laced with a batter made of gram flour and a few spices like cumin, pepper, and dry mango powder. Then, they are stacked together and made into tight rolls with sealed edges. After which, these rolls are steamed and thinly sliced, followed by shallow frying. It is somewhat similar to the South Indian pathrode, which uses rice flour instead of gram flour.
Flower Pakoras
Indian fritters are usually made with vegetables such as onions, spinach, and potatoes. But there are a few recipes that include flowers as well. These unique pakoras are easy to make and taste very delicious. Bananas, pumpkin, moringa, and mustard are some popular plants whose flowers are used for making fritters. Gram flour batter is prepared with seasonings like cumin powder, red chilli powder, raw amngo powder, chat masala, and more. The flowers are later dipped in the batter and deep-fried until crunchy. They go well with all kinds of chutneys, including mint and coriander, dates and tamarind chutney, dry garlic chutney, etc.
Aam Ke Pakore
Also known as mango bhajji, this snack is a must-try in the summer season. It has a sweet and tangy taste that is perfect to satisfy your taste buds. It can be prepared with both raw and ripe mangoes, depending on your preference. Made by dipping cubes of sweet, ripe mango in a spicy batter of gram flour and deep-frying them, mango fritters are perfect to relish with your evening tea. You can also serve them with mint or tamarind chutney.
Poha Pakora
Poha is a popular breakfast that is enjoyed all across the country. But have you ever tried making fritters with flattened rice? If not, then try it once. Poha pakoras are made by soaking and mixing flattened rice with a savoury batter of gram flour, spices, and herbs. The mixture is then deep-fried to perfection, resulting in a deliciously crunchy exterior with a soft and chewy centre. These crispy pakoras can also be used to prepare the iconic dish, kadhi-pakoda.
Suran Pakora
Suran, or yam, is a popular root vegetable that is known to be rich in vitamin C, minerals, and fibre. This recipe is a great way to include this nutritious vegetable in your diet. Made using simple ingredients like gram flour, peanuts, onions, curry leaves, and a few spices, this snack is perfect to pair with ginger or lemongrass tea. It is the combination of the slightly sweet and nutty flavour of yam with the spicy and tangy batter that creates a delightful contrast of taste and texture.
Khichdi Pakora
Yes, you read it right. Your leftover khichdi can be converted into a delightful snack. This dish is crispy on the outside and delectably chewy on the inside, making it perfect to pair with your evening tea. To make this unique snack, mix leftover khichdi with besan, rice flour, and spices like cumin, coriander, and turmeric and create a thick batter. Then divide into small portions and deep-fry until golden brown. The contrast of textures in khichdi pakora makes it so unique and addictive. Pair with mint or any spicy chutney and enjoy.
Idli Pakora
Idli is a traditional South Indian breakfast that is loved across the country. But if you have some leftover idlis from the morning, why not transform them into a crispy and delicious snack to pair with your evening tea? To make this innovative dish, chop idlis into small pieces and coat in a spicy batter made with chickpea flour, rice flour, and spices like cumin, coriander, and chilli powder. Then deep-fry until crispy. The combination of the soft and fluffy texture of the idli with the crunchy exterior of the pakora creates a delightful contrast that is both satisfying and addictive.
Jackfruit Bajji
Jackfruit bajji is a popular snack from the state of Karnataka that is also relished in other South Indian states. These fritters are crispy on the outside and tender on the inside, with a deliciously sweet and slightly tangy flavour. It is made by slicing raw jackfruit, dipping it in a spiced chickpea flour batter, and deep-frying it to golden perfection. You can pair these fritters with any of your favourite chutneys.
Non-Veg Pakoras
Pakoras are vegetarian snacks that combine besan batter and vegetables before being fried in oil. But if you are really craving something non-vegetarian, add some marinated chicken pieces to your batter and deep fry until golden brown. Seafood lovers can also replace chicken with fish or prawns. Dunk these fritters in mint chutney or ketchup and satisfy your taste buds with these meaty delights.
Nadru Monje
This fried delight belongs to the valley of Kashmir, and the term ‘nadru monje’ means lotus stem fries. This region is well-known for its good-quality lotus stems, which is why this dish is so popular in Kashmir. Nadru monje is made by lightly coating lotus stems with rice flour and seasonings and then deep-frying them in oil. These pakoras have a crispy surface with a soft texture inside.