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Who doesn’t like biting into a perfectly crisp bhajiya, especially in the rains. Add to the season, the onset of festivals in India and Fritters vary widely from region to region, reflecting the diversity of ingredients and culinary techniques found in Indian cuisine. In the north, fritters are usually made with vegetables dipped in a seasoned batter and deep-fried. These are usually served with tangy sauces or chutneys, making them a favourite during the monsoon or as a street food snack.
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In southern India, fritters have a distinctive style, usually made with lentils or fermented batters that give them a unique texture and taste. Spices such as curry leaves, chillies, and peppercorns are added to the batter. Coastal regions favour lighter, fluffier fritters, sometimes including greens or seafood, adding a local twist to this classic snack.
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Eastern India brings its own culinary heritage to the art of making fritters, featuring unique regional ingredients, such as banana flowers or other plant-based delicacies, adding an earthy richness to the dish. These fritters are often enjoyed during festivals or special family gatherings. Fritters in India are more than just a snack—they’re a reflection of local flavours, spices, and ingredients, often enjoyed with tea which is also an elaborate meal in many cultures. Here’s a look at seven iconic types of fritters made across India.
Mirchi Pakora, North India
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Pakora, one of the most popular fritters in India, comes in endless varieties. Typically made by coating vegetables like onions, potatoes, chillies, spinach, or cauliflower in a seasoned gram flour (besan) batter, these fritters are deep-fried to golden perfection. Crispy on the outside and soft inside, pakoras are commonly enjoyed with mint chutney or tamarind sauce. In Jodhpur, Rajasthan, Mirchi Pakoras also known as Mirchi Bada is a popular street snack. It consists of large green chillies stuffed with a spicy potato filling, coated in a gram flour batter, and deep-fried. It pairs perfectly with chai on a rainy evening.
Kanda Bhaji, Maharashtra
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In Maharashtra, the term "bhaji" refers to fritters, especially those made with slices of vegetables like potatoes, eggplant, or chillies. One of the most iconic versions is the Batata Bhaji, where thinly sliced potatoes are dipped in a spicy chickpea batter and fried until crispy. Another popular variety is the Onion Bhaji. Bhaji is often served with pav (bread).
Medu Vada, South India
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Vada is a quintessential South Indian fritter, with many variations depending on the region. The most common type is Medu Vada, made from a batter of soaked and ground urad dal (black lentils), which is spiced with curry leaves, green chilies, and peppercorns. These fritters are shaped into small doughnuts before being fried until golden and crisp. Medu Vadas are typically served with coconut chutney and sambar, and are eaten at breakfast or as an evening snack. The crunchy exterior and soft, fluffy interior offer a delightful contrast in texture.
Dal Vada, Andhra Pradesh and Tamil Nadu
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Another South Indian favourite, Dal Vada, is made from split chickpeas (chana dal) or a mixture of different lentils, ground coarsely and mixed with spices, onions, and curry leaves. The batter is shaped into small discs and fried. These fritters are highly popular in Andhra Pradesh and Tamil Nadu, where they are relished with coconut chutney or enjoyed as part of a festive meal. The use of lentils makes Dal Vada a protein-packed snack.
Mangalore Bajji, Karnataka
Mangalore Bajji, also known as Goli Bajje, is a specialty of coastal Karnataka. These soft, fluffy fritters are made from a fermented batter of all-purpose flour, curd, and spices such as ginger and green chilies. The batter is shaped into small round balls and deep-fried. Unlike other fritters, Mangalore Bajji has a unique softness inside, contrasting with its crisp exterior. It’s often served as an evening snack with coconut chutney or spicy sauces.
Mochar Chop, Bengal
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Mochar Chop is a Bengali delicacy made with banana flower (mocha), a popular ingredient in Bengal’s vegetarian cuisine. The banana flower is finely chopped and mixed with mashed potatoes, spices, and sometimes peanuts or coconut. This mixture is shaped into patties, coated in breadcrumbs or gram flour batter, and fried until crisp. Mochar Chop has a unique taste and is served with mustard sauce or green chutney. It is a popular starter or snack during Bengali festivities.
Keerai Vadai, Tamil Nadu
Keerai Vadai is a variation of the traditional vada, where the batter is infused with leafy greens such as spinach or amaranth (keerai). The combination of lentils and greens makes this a nutritious and hearty snack. Keerai Vadai has a robust, earthy flavour due to the greens, balanced by the spices mixed into the batter. The fritters are deep-fried and with coconut chutney or eaten on their own as a standalone snack. In Tamil Nadu, Keerai Vadai is often prepared during festivals and special occasions.
