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Whenever it rains, people often crave something satisfying and comforting. To satisfy this feeling, you have often heard them say, "Let's make some pakoras or let's make some bhajiyas." These two crispy and fried snacks are among the most beloved comfort foods during the monsoon season.
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Despite being crispy and fried, they differ in a few key ways, and many people often get confused between these two staple snacks. In this article, we’ll explore the differences between them, highlighting what makes each of these monsoon favourites special and worth savouring.
What Is A Pakora?
A pakora is a popular Indian snack achieved by dipping vegetables, paneer or even meat into a spiced gram flour batter and then deep-frying it. The most common vegetables used in the preparation of pakoras are onions, potatoes, spinach and cauliflower. Also, pakoras are loved for their crispy outer layer and soft insides, making them a favourite during the rainy season. They are typically served with green chutney and tamarind sauce and sometimes paired with yoghurt for an added flavour.
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What Is A Bhajiya?
Bhajiyas are also deep-fried snacks made using a gram flour batter. The batter typically includes minimal spices like red chilli powder, turmeric, and salt. Bhajiyas often feature onions, which are finely chopped and mixed into the batter to create a more uniform mixture. Other vegetables like potatoes, spinach, or green chillies are also used. Bhajiyas are known for their fluffy and light texture, making them a popular snack in regions like Maharashtra and Gujarat. These fritters are also usually served with chutneys and are enjoyed hot and crispy during the rainy season.
Aspects Of Differentiation
Ingredients
The main ingredient for both pakoras and bhajiyas is gram flour. However, the way the ingredients are handled differs. In pakoras, the vegetables are sliced and dipped into the batter before frying, allowing each piece to have its crisp coating. In bhajiyas, chopped vegetables are mixed into the batter, forming a thicker and more uniform mixture that is then fried in small, fluffy portions.
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History And Origin
The term "pakora" has its roots in the ancient Sanskrit word "pakvavaṭa," where "pakva" means cooked and "vaṭa" refers to a small lump, indicating fried lumps of dough. Pakoras have been a part of Indian culinary tradition for centuries, with variations emerging during the Mughal era, including egg and meat pakoras.
Bhajiyas, on the other hand, derive from the Sanskrit word "Bharjita," meaning fried. Both snacks are mentioned in ancient Indian texts, showing their deep connection to Indian culinary history, but the specifics of recipes evolved, leading to regional variations.
Which Is Spicier?
Pakoras are typically spicer than bhajiyas. The batter for pakoras often includes a wider range of spices, including green chillies and additional seasoning, resulting in a bolder flavour.
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Bhajiyas, in comparison, tend to have a milder taste, focussing more on the texture and less on heat. This makes bhajiyas a lighter option for those who prefer a subtler flavour, while pakoras can satisfy those who enjoy a bit more spice.
