Pakora
Pakora
Pakora (pronounced: pəˈkɔːrə) is a popular snack in the Indian subcontinent, particularly in India, Pakistan, Bangladesh, and Nepal. It is a type of fritter made by deep-frying vegetables, meat, or fish coated in a batter of gram flour (also known as chickpea flour or besan).
Etymology
The term 'Pakora' is derived from the Sanskrit word 'pakvavata', where 'pakva' means 'cooked' and 'vata' means 'a small lump'. In modern usage, the term is used across the Indian subcontinent and has variations in local languages, such as 'bhaji' in Marathi, 'pakoda' in Hindi, and 'bajji' in Tamil and Telugu.
Ingredients and Preparation
The primary ingredient in a pakora is the gram flour or besan. This is mixed with water, spices such as turmeric, cumin, and coriander, and sometimes baking soda to create a thick batter. The chosen vegetable, meat, or fish is then dipped in this batter and deep-fried until golden brown.
Commonly used vegetables include onion, potato, spinach, and cauliflower. In coastal regions, fish pakora is also popular. In some regions, a version of pakora made with paneer (cottage cheese) is also common.
Variations
There are many regional variations of pakora. In South India, for example, pakoras are often made with chili peppers. In Bengal, they are known as 'bora' and are typically made with potato or eggplant. In Pakistan, pakoras are often made with chicken or beef.
Serving
Pakoras are typically served as a snack or appetizer, often accompanied by a dipping sauce such as chutney or raita. They are a popular street food and are also commonly served at celebrations and festivals.
Health Considerations
While pakoras are a tasty snack, they are deep-fried and therefore high in fat. They can be part of a balanced diet if eaten in moderation.
External links
- Medical encyclopedia article on Pakora
- Wikipedia's article - Pakora
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