Pakoda is the most preferred snack during monsoon evenings along with a cup of Chai. Pakoras are eaten as a snack or appetizer, often accompanied with tamarind sauce, chutney, or raita. They are also offered masala chai to guests at Indian wedding ceremonies. The pakora is known also as pakora, pakoda, pakodi and also has regional names such as bhaji, bhajiya, bora, and chop. A gram flour fritter is known in Gujarat as bhajia, in Maharashtra as bhaji, in Andhra Pradesh/Telangana, and in Karnataka as bajji. In Tamil Nadu as Pakoda. In Bengali, it may be called bora or chop depending on how and when it is eaten. Pakoda may be interpreted in these states as deep-fried balls of finely chopped onions, green chilis, and spices mixed in gram flour. They are crumbly outside soft on the inside and creates a mixed taste in the mouth.

Ingredients: Besan Flour, Rice Flour, Curry leaves, Onions, chili powder, Veg. oil, Asafoetida, and salt

Allergy Warning: No