Pakora (pronounced [pəˈkɔːɽa]) is a fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia.[5] It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried.
Pakora
Onion Pakodas, also known as onion bhaji
Alternative names
Pakoda, pikora, bhajiya, pakodi, ponako, pakura, fakkura, phulauri, bora, chop
The word pakoṛā is derived from Sanskrit पक्ववट pakvavaṭa,[6] a compound of pakva ('cooked') and vaṭa ('a small lump') or its derivative vaṭaka, 'a round cake made of pulse fried in oil or ghee'.[7]
Some divergence of transliteration may be noted in the third consonant in the word. The sound is a hard 'da' in the Telugu language and the 'ra' sound would be an incorrect pronunciation. The sound is the retroflex flap[ɽ], which is written in Hindi with the Devanagari letter ड़, and in Urdu with letter ڑ.
However, in the International Alphabet of Sanskrit Transliteration, the Hindi letter ड़ is transliterated as <ṛ>, popular or non-standard transliterations of Hindi use <d> for this sound, because etymologically, it derives from ड /ɖ/. The occurrence of this consonant in the word pakora has given rise to two common alternative spellings in English: pakoda, which reflects its etymology, and pakora, which reflects its phonology.
History
Early variation of pakora appears in Sanskrit literature and Tamil Sangam literature but recipe is not clearly provided as they only mention them as 'a round cake made of pulse fried in oil' and 'crispy fried vegetables' which were served as part of the meals.[8][9] Early known recipes come from Manasollasa (1130 CE) cookbook where it mentions "Parika" (pakoda) and method of preparing it with vegetables and gram flour.[10] Lokopakara (1025 CE) cookbook also mentions unique pakora recipe where gram flour is pressed into fish-shaped moulds and fried in mustard oil.[11]
Preparation
Pakoras are made by coating ingredients, usually vegetables, in a spiced batter, then deep frying them.
The batter is most commonly made with gram flour or mixture of gram flour and rice flour but variants can use other flours, such as buckwheat flour. The spices used in the batter are up to the cook and may be chosen due to local tradition or availability; often these include fresh and dried spices such as chilli, fenugreek and coriander.
Serving
Pakoras are eaten as a snack or appetiser, often accompanied with chutney or raita. They are also offered with masala chai to guests at Indian wedding ceremonies.
A gram flour fritter is known in Tamil Nadu and Sri Lanka as Pakoda or bajji, Gujarat as bhajia, in Maharashtra as bhaji, in Andhra Pradesh/Telangana and Karnataka as bajji or "Pakodi". Pakoda may be interpreted in these states as deep fried balls of finely chopped onions, green chilis, and spices mixed in gram flour.
Gallery
Pakoras are commonly fried with gram flour
Pakodas made from onions and greens
Onion Pakoras with mint chutney.
Chicken Pakoras
Close-up of pakora containing spinach
Onion pakora
Bread pakora, made by deep-frying bread slices coated with gram flour
Samosa – Fried or baked pastry with a savoury filling
Vada – Category of savoury fried snacks from India
References
^"Pakora - food". Britannica.com. Retrieved 23 January 2018.
^Bloom, Leora Y. (10 May 2016). "Pakoras are tasty, versatile treats from the Indian subcontinent that work well as appetizers, snacks or meals". The Seattle Times. Retrieved 23 January 2018.
^Sanghvi, Vir (18 April 2015). "Take pride in the bonda or pakora. It is our gift to the world". Hindustan Times. Retrieved 23 January 2018.
^"Hot Pink Puris and Onion Pakoras - the Brightest Snack You've Ever Seen?". 29 August 2013.
^Devi, Yamuna (1999). Lord Krishna's Cuisine: The Art of Indian Vegetarian cooking. New York: E. P. Dutton. pp. 447–466, Pakoras: Vegetable Fritters. ISBN0-525-24564-2.
^Feasts and Fasts: A History of Food in India, pg151, Colleen Taylor Sen · 2015
^"Masoor Dal Pakora Recipe". www.bharatkirasoi.com. 27 August 2022. Retrieved 9 January 2023.
^"Suji Pakora Recipe". 22 September 2022. Retrieved 5 February 2023.
^Siddiqi, Kamran (19 May 2016). "Mom's Onion Pakora Recipe". Sophisticated Gourmet. Sophisticated Gourmet. Retrieved 24 May 2020.
Wikimedia Commons has media related to Pakora.
March 23, 2023
pakora, confused, with, pacora, pronounced, pəˈkɔːɽa, fritter, originating, from, indian, subcontinent, they, sold, street, vendors, served, restaurants, south, asia, consists, items, often, vegetables, such, potatoes, onions, coated, seasoned, gram, flour, ba. Not to be confused with Pacora Pakora pronounced peˈkɔːɽa is a fritter originating from the Indian subcontinent They are sold by street vendors and served in restaurants in South Asia 5 It consists of items often vegetables such as potatoes and onions coated in seasoned gram flour batter and deep fried PakoraOnion Pakodas also known as onion bhajiAlternative namesPakoda pikora bhajiya pakodi ponako pakura fakkura phulauri bora chopTypeFritterCourseAppetizer or snackPlace of originSouth Asia 1 2 3 Region or stateSouth AsiaAssociated cuisineBangladeshIndiaPakistanNepal 4 Trinidad and TobagoAfghanistanMain ingredientsVegetablesGram FlourSpicesVariationsPotatoEggplantOnionCauliflowerSpinachMixed vegetablesPaneerChickenSimilar dishesKyet thun kyawPholourieCookbook Pakora Media PakoraThe pakora is known also under other spellings including pikora pakoda pakodi and regional names such as bhaji bhajiya bora ponako and chop Contents 1 Etymology 2 History 3 Preparation 4 Serving 5 Regional names 6 Gallery 7 See also 8 ReferencesEtymology EditThe word pakoṛa is derived from Sanskrit पक ववट pakvavaṭa 6 a compound of pakva cooked and vaṭa a small lump or its derivative vaṭaka a round cake made of pulse fried in oil or ghee 7 Some divergence of transliteration may be noted in the third consonant in the word The sound is a hard da in the Telugu language and the ra sound would be an incorrect pronunciation The sound is the retroflex flap ɽ which is written in Hindi with the Devanagari letter ड and in Urdu with letter ڑ However in the International Alphabet of Sanskrit Transliteration the Hindi letter ड is transliterated as lt ṛ gt popular or non standard transliterations of Hindi use lt d gt for this sound because etymologically it derives from ड ɖ The occurrence of this consonant in the word pakora has given rise to two common alternative spellings in English pakoda which reflects its etymology and pakora which reflects its phonology History EditEarly variation of pakora appears in Sanskrit literature and Tamil Sangam literature but recipe is not clearly provided as they only mention them as a round cake made of pulse fried in oil and crispy fried vegetables which were served as part of the meals 8 9 Early known recipes come from Manasollasa 1130 CE cookbook where it mentions Parika pakoda and method of preparing it with vegetables and gram flour 10 Lokopakara 1025 CE cookbook also mentions unique pakora recipe where gram flour is pressed into fish shaped moulds and fried in mustard oil 11 Preparation EditPakoras are made by coating ingredients usually vegetables in a spiced batter then deep frying them Common varieties of pakora use onion masoor dal lentil 12 suji semolina 13 chicken arbi root and leaves eggplant potato chili pepper spinach paneer cauliflower mint plantain or baby corn 14 The batter is most commonly made with gram flour or mixture of gram flour and rice flour but variants can use other flours such as buckwheat flour The spices used in the batter are up to the cook and may be chosen due to local tradition or availability often these include fresh and dried spices such as chilli fenugreek and coriander Serving EditPakoras are eaten as a snack or appetiser often accompanied with chutney or raita They are also offered with masala chai to guests at Indian wedding ceremonies Regional names EditThis section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed January 2021 Learn how and when to remove this template message A gram flour fritter is known in Tamil Nadu and Sri Lanka as Pakoda or bajji Gujarat as bhajia in Maharashtra as bhaji in Andhra Pradesh Telangana and Karnataka as bajji or Pakodi Pakoda may be interpreted in these states as deep fried balls of finely chopped onions green chilis and spices mixed in gram flour Gallery Edit Pakoras are commonly fried with gram flour Pakodas made from onions and greens Onion Pakoras with mint chutney Chicken Pakoras Close up of pakora containing spinach Onion pakora Bread pakora made by deep frying bread slices coated with gram flour Pakoras in Jaipur Chicken Pakoras Pakoras are also used in Khadi Pakora gravy eaten with rice Spinach Pakoras Khadi Pakora is pakora and yogurt based gravy eaten with rice or roti See also Edit Food portalList of deep fried foods List of Indian dishesBhaji Deep fried fritters served as fast food in India Pakistan and the Caribbean Bread pakora Indian and Pakistani fried snack Haggis pakora Scottish snack food of haggis ingredients prepared as pakoras Pholourie Fried spiced dough balls Samosa Fried or baked pastry with a savoury filling Vada Category of savoury fried snacks from IndiaReferences Edit Pakora food Britannica com Retrieved 23 January 2018 Bloom Leora Y 10 May 2016 Pakoras are tasty versatile treats from the Indian subcontinent that work well as appetizers snacks or meals The Seattle Times Retrieved 23 January 2018 Sanghvi Vir 18 April 2015 Take pride in the bonda or pakora It is our gift to the world Hindustan Times Retrieved 23 January 2018 Hot Pink Puris and Onion Pakoras the Brightest Snack You ve Ever Seen 29 August 2013 Devi Yamuna 1999 Lord Krishna s Cuisine The Art of Indian Vegetarian cooking New York E P Dutton pp 447 466 Pakoras Vegetable Fritters ISBN 0 525 24564 2 R S McGregor ed 1997 The Oxford Hindi English Dictionary Oxford University Press p 588 ISBN 978 0 19 864339 5 Monier Williams Monier 1995 A Sanskrit English Dictionary Delhi Motilal Banarsidass p 914 ISBN 81 208 0065 6 Retrieved 30 June 2010 Monier Williams Monier 1995 A Sanskrit English Dictionary Delhi Motilal Banarsidass p 914 ISBN 81 208 0065 6 Retrieved 30 June 2010 Food habits as represented in Sangam literature by Ce Namacivayam 1981 K T Achaya 2003 The Story of Our Food Orient Blackswan p 85 ISBN 978 81 7371 293 7 Feasts and Fasts A History of Food in India pg151 Colleen Taylor Sen 2015 Masoor Dal Pakora Recipe www bharatkirasoi com 27 August 2022 Retrieved 9 January 2023 Suji Pakora Recipe 22 September 2022 Retrieved 5 February 2023 Siddiqi Kamran 19 May 2016 Mom s Onion Pakora Recipe Sophisticated Gourmet Sophisticated Gourmet Retrieved 24 May 2020 Wikimedia Commons has media related to Pakora Retrieved from https en wikipedia org w index php title Pakora amp oldid 1145997990, wikipedia, wiki, book, books, library,
