Types of fritters

  The types of Pakode also known as Pakora, Bhaji in marathi in India are diverse, varying by region and the main ingredient used. They are essentially fritters made by dipping ingredients in a spiced batter, usually made from gram flour besan as well as gram and rice flour and then deep-frying them. Pakode are often regionally referred to as Bhajiya (common in West and South India) or Bonda (sometimes referring to ball-shaped pakodas, especially in the South).

 

 

Here are some of the most common types of Pakode found across India:

Based on Vegetable/Main Ingredient:

• Aloo Pakora (Potato Pakora): Thin slices of potato coated in batter and fried. It is very testy and thin pakoda.

• Mixed Vegetable Pakora: A mix of finely chopped vegetables like potato, onion, carrot, cauliflower etc add besa and rice flour, some masala and dropped as fritters.

• Pyaz Pakora (Onion Pakora): Sliced onions mixed into a thick batter of besan and fried until it’s become crunchy.

• Palak Pakora (Spinach Pakora): Fresh spinach leaves coated with besan and deep fry. Its testy and crunchy. Also, spinach leaves chopped well and add besan and fry it Lauki Pakora: Slices of bottle gourd coated and fried.

• Gobi Pakora: Cauliflower pieces dipped in batter of besan and rice and deep fried.

• Mirchi Pakora: Large green chilies dipped whole in batter and fried. Popularly known as mirchi bhaji in Maharashtra and Mirchi Vada in some regions like Rajasthan.
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Based on Other Ingredients

• Bread Pakora: spiced potato filling between two slices of bread, dipped in batter of besan, and deep-fried. Mostly popular in North India.
  
  
  
• Moong Dal Pakora or Moong Dal Bhajiya: Made from a batter of ground, soaked moong dal yellow split lentils replace with gram flour.

• Paneer Pakora: Cubes of paneer dipped in a batter of masala, besan and fried.

• Fish Pakora: Fish pieces marinated and coated in the batter of semolina before frying. Popular in coastal regions.
  
  
  
• Egg Pakora: boiled eggs, usually halved or quartered, dipped in batter and fried.

Regional/Unique Varieties

• Kekda Bhaji (Maharashtra): sliced onions and other ingredients create a thin, lacy fritter.

• Palash ke Phool ke Pakode (Jharkhand): Pakode made from the flowers of the Palash tree.

• Kumro Phool Bhaja (West Bengal): Fritters made with pumpkin flowers.

• Soya Pakoda (Punjab): Made with soaked soya granules or chunks.

• Bhutte ke Pakode (Madhya Pradesh): corn kernels used for these fritters.

 Which is your favourite fritter and which one you eat most comment in comment box.