Pakodas are the most divine combination of food and cold weather. They are like vegetable fritters, sometimes served with one or more chutneys, and usually eaten as a tea-time snack, but can be a full meal.
Indian families make these all the time when they have guests. They are simple and tasty and go well with almost anything. In India, there are street stalls that serve pakodas and even entire stores that only make different kinds of pakodas.
Cut Mirchi
This nutty yet spicy dish will satisfy your taste buds. Banana peppers are deep-fried then cut and filled with peanut masala, onion, cilantro and lime.
Methi Gota
These are a specialty from Gujarat in the western region of India. A complex fusion of zesty and savory spices makes this dish incredibly delicious. Chopped spinach, fenugreek leaves (methi) and spices are deep-fried in a chickpea flour batter and served with mint-cilantro and tamarind chutneys.
Mirchi Bhajiya
Originating in Rajasthan in the western region of India. Hot chili peppers are deep-fried in chickpea flour batter and served with mint-cilantro and tamarind chutneys. If you can handle the spice, this is a must-try!
Veg Pakoda
An all-time favorite! Chopped carrots, cabbage, onion, spinach, sweet bell peppers and spices are deep-fried in chickpea flour batter and served with tamarind and mint-cilantro chutneys.
Onion Pakoda
These crispy and spicy onion fritters are an eternal favorite. Onions and spices are deep-fried in chickpea flour batter and served with mint-cilantro and tamarind chutneys.
