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Pakodas are the best snacks in the world during Indian monsoon season, and nobody can argue with that. The easiest pakodas anybody can whip up are made with onions and other veggies like brinjal, cabbage, cauliflower, potatoes and even chillies. Non-vegetarians can bite into pakodas made with chicken, fish, eggs, prawns and even mutton. But then, we know about all of these pakoda varieties, don’t we? What most of us don’t know is about the most unusual and unique pakodas of India.
Given the fact that India is such a vast nation with not only a huge variety of hyperlocal cuisines but also hyperlocal ingredients, it shouldn’t be surprising at all that there are monsoon-special pakodas most people don’t know about or ever cook. These are the pakodas prepared with ingredients that you wouldn’t easily think about or imagine eating in that deep-fried snacky form you know so well. And yet, these unique and unusual pakodas have been around for ages and are cooked across so many Indian households in regional India.
In fact, despite being a bit unusual than your regular pakodas, the ingredients for the same are easily available in most parts of India now. So, these unusual and unique pakodas from regional India can not only be made with utter ease at home, but you will also get an all-new flavour when you try them this monsoon. Don’t wait up. Here’s everything you need to know about the most unique and unusual pakodas of regional India that you should absolutely try this rainy season.
Video Credit: YouTube/Sanjeev Kapoor Khazana
Neerphanas Bhajji – Karnataka
Also known as Breadfruit Pakoda, this Karnataka speciality features slices of tender breadfruit, the small sibling of jackfruit, dipped in a flavorful batter and deep-fried to crispy perfection. The batter is typically made with a combination of rice flour, gram flour (besan), spices, and herbs, lending it a delightful texture and taste. Neerphanas Bhajji is often enjoyed as an evening snack or served during festive occasions, showcasing the unique flavors and culinary traditions of Karnataka.
Indrahar – Madhya Pradesh
This savory snack from Madhya Pradesh showcases a unique combination of lentil flavors and textures. Soaked moong, masoor, urad and chana dal are truned into a paste with chillies, ginger, garlic and mild spices. The paste is then cooked and set, cut into chunks and deep-fried, offering a satisfying treat for taste buds. Enjoyed with tea as well as with meals, this one is a protein-packed pakoda variety.
Maroi Nakuppi Bora – Manipur
This unique dish features fritters made from the leaves of the Maroi plant, also known as Oenanthe stolonifera or garlic chives. The leaves are mixed with a batter consisting of rice flour, gram flour, spices, and herbs, and then deep-fried to a crispy golden brown. The result is a flavorful and aromatic snack that highlights the local ingredients and culinary traditions of Manipur. Maroi Nakuppi Bora is often enjoyed with a side of chutney or as a standalone snack.
Kand Na Bhajia – Gujarat
This beloved Gujarati snack showcases the unique flavors of purple yam. Slices of the yam are dipped in a spiced chickpea flour batter, seasoned with spices like turmeric, chili powder, and coriander, and then deep-fried to crispy perfection. The result is a delicious and crunchy snack with a soft and tender interior. Kand na Bhajia is often enjoyed with a side of green chutney or tamarind chutney, making it a popular street food and tea-time treat in Gujarat, India.
Kaju Pakoda – Hyderabad
A popular pakoda variety from Andhar Pradesh and Telangana, whole cashew nuts are coated in a spiced gram flour batter and deep-fried until golden and crispy. The pakodas are seasoned with a blend of aromatic spices, such as chili powder, turmeric, and garam masala, giving them a flavorful kick. Kaju Pakoda is a popular choice during festive occasions and special gatherings, offering a delightful combination of crunchiness and nutty richness that is sure to please the palate.
Nadru Moinj – Kashmir
A traditional pakoda from Kashmir, this one features lotus stem, known as nadru in Kashmiri. The lotus stem is sliced and blanched lightly. Then, the slices are dipped in a batter of rice flour, red chilli and salt. These are then deep-fried to perfection and enjoyed with fresh tea and kahwa. Nadru Moinj showcases the unique flavors and culinary heritage of Kashmiri cuisine, and it is often enjoyed with steamed rice or bread.
Gudhal Ke Pakode – Uttarakhand
Originating in Uttarakhand and made from edible hibiscus flowers, these pakodas are prepared by dipping the petals in a gram flour batter seasoned with spices like turmeric, red chili powder, and cumin. The flowers are then deep-fried until crispy and golden brown. Gudhal ke Pakode have a unique floral and tangy flavor, making them a unique and delicious addition to any snack menu. They are often enjoyed with mint chutney or as a tea-time treat in Uttarakhand.
Jhangri Pakoda – Bihar
Tender green chickpeas, known as hara chana in Hindi and jhangri in Bihar, are mixed with a spiced gram flour batter to make this pakoda variety. The batter is seasoned with spices like cumin, coriander, and turmeric, along with fresh herbs like mint and coriander leaves. The mixture is then deep-fried until golden and crispy. Jhangri Pakoda offers a delightful combination of crunchy texture and earthy flavors, making it a popular snack during festive occasions or as a tea-time treat in Bihar.
Mochar Chop – Bengal
Mochar Chop is a beloved Bengali snack that showcases the unique flavors of banana blossoms. The tender and aromatic banana blossom is mixed with spices, ginger, and onions, formed into patties, coated with breadcrumbs, and deep-fried until golden and crispy. The result is a delightful and flavorful snack with a soft and chewy interior. Mochar Chop is often served with a side of mustard sauce or kasundi.
Pazham Podi – Kerala
Also known as Ethakka Podi, this one is a traditional recipe from Kerala. Ripe bananas are thinly sliced and then coated in a mixture of powdered spices, such as chili powder, turmeric, and salt. The slices are then deep-fried until crispy and golden brown. Pazham Podi is a popular snack in Kerala, often enjoyed with a cup of tea or served as a side dish. The crispy texture, combined with the flavorful spices, makes Pazham Podi a delicious and addictive treat for banana lovers.
