By Devi Poojari
June 14, 2024
The crunch and savoury pleasantness of pakoras are surely welcome as the temperatures cool down outside and a hot cup of chai awaits to be had. Steer away from the usual onion and potato pakoras to try these savoury and sweet morsels which will enhance your experience.
Also known as neerphanas, these bajjis are a tea time favourite in the state of Karnataka.
Also known as neerphanas, these bajjis are a tea time favourite in the state of Karnataka.
The tuber which has a soft-fluffy texture when cooked, forms the key ingredient in the Gujarati specialty of kand na bhajia.
Hailing from the beautiful Kashmir valley, deep-fried lotus stem fritters or nadru moinj gets a light coating of rice flour and spices.
The state of Madhya Pradesh produces a delightful combination of moong, masoor and chana dal to make pakoras which are also known as Indrahar.