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Delhi (India)
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Snack
Vegetarian
Food Flavour DNA
Nutritional Values
350kcal
10gProtein
40gCarbs
15gFat
6gFibre
200 gServing
* Per serving · 200 g. May vary.
Pakora
How to order / say it
Say it
पकोड़ा — [pah-KOH-ra]
Order
I'd like the pakora, please.
Locally
Mujhe pakora chahiye, kripya.
Say locally
Deep-fried fritters made with a spiced gram flour batter.
Why try it?
Pakoras are a cornerstone of Delhi's monsoon snacking culture, embodying comfort and familial warmth. Particularly enjoyed during rainy days, they are a social snack often shared with friends over tea.
How it tastes
Crispy and golden with a light, spiced batter enclosing assorted vegetables or paneer, pakoras are savory and satisfying. Their crunchy exterior gives way to softer flavours inside, perfect with a cup of masala chai.
Origin & History — first documented: 1600
With ancient origins tracing back to Indian culinary traditions, pakoras gained momentum in Delhi during festive periods as a quick-to-prepare snack. Their widespread popularity has made them ubiquitous in Indian street food culture.
Recipe
Ingredients
- 🌾 150 g gram flour
- 🥕 200 g potato
- 🧄 100 g onion
- 🌿 20 g coriander leaves
- 🧂 1 green chili
- 🫒 100 ml oil
Method
- 1 Prepare a thick batter with gram flour and spices.
- 2 Dip sliced vegetables in batter.
- 3 Heat oil and deep-fry the coated vegetables until golden.
- 4 Drain on paper towels and serve hot.
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