# Pakora

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Spiced fritter originally from the Indian subcontinent

See also: [Bhaji](/source/Bhaji)

Not to be confused with [Pacora](/source/Pacora).

Pakora Onion pakora Alternative names Pakoda, pikora, bhajiya, pakodi, ponako, pakura, fakkura, phulauri, bora, chop Type Fritter Course Appetizer or snack Place of origin South Asia[1][2][3] Region or state South Asia Associated cuisine Bangladeshi Indian Pakistani Nepali[4] Trinidad and Tobago Afghan Main ingredients Vegetables gram flour spices onions Variations Potato Eggplant Onion Cauliflower Spinach Mixed vegetables Paneer Chicken Similar dishes Kyet thun kyaw Pholourie Cookbook: Pakora Media: Pakora

**Pakora** (pronounced [\[pəˈkɔːɽa\]](https://en.wikipedia.org/wiki/Help:IPA/Hindi_and_Urdu)) is a [fritter](/source/Fritter) originating from the [Indian subcontinent](/source/Indian_subcontinent). They are sold by street vendors and served in restaurants across [South Asia](/source/South_Asia).[5] They often consist of vegetables such as potatoes and onions, which are coated in seasoned [gram flour](/source/Gram_flour) batter and deep-fried.

## Etymology

The word *pakoṛā* is derived from [Sanskrit](/source/Sanskrit) पक्ववट, *pakvavaṭa*,[6] a compound of *pakva* ('cooked') and *[vaṭa](/source/Vada_(food))* ('a small lump') or its derivative *vaṭaka*, 'a round cake made of [pulse](/source/Legume) fried in [oil](/source/Oil) or [ghee](/source/Ghee)'.[7] The word *Bhajji* is derived from the [Sanskrit](/source/Sanskrit) word *Bharjita* meaning *fried*.[8]

## History

An early variation of pakora appears in Sanskrit literature and Tamil Sangam literature but the recipe is not clearly provided as they only mention it as 'a round cake made of pulse fried in oil' and 'crispy fried vegetables' which were served as part of the meals.[9][10] Early known recipes come from [Manasollasa](/source/Manasollasa) (1130 CE) cookbook which mentions *"Parika"* (pakoda) and the method of preparing it with vegetables and gram flour.[11] Lokopakara (1025 CE) cookbook also mentions unique pakora recipe where gram flour is pressed into fish-shaped moulds and fried in mustard oil.[12]

## Preparation

Pakoras are made by coating ingredients, usually vegetables, in a spiced batter, and then deep frying them. Common varieties of pakora use [onion](/source/Onion), masoor dal (lentil),[13] suji (semolina),[14] chicken, [arbi](/source/Taro) root and leaves, [eggplant](/source/Eggplant), potato, [chili pepper](/source/Chili_pepper), spinach, [paneer](/source/Paneer), [cauliflower](/source/Cauliflower), [mint](/source/Mentha), [plantain](/source/Plantain_(cooking)) or baby corn.[15]

The batter is most commonly made with gram flour or a 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, ginger, cardamom, turmeric and coriander.

## Serving

Pakoras are eaten as a snack or appetiser, often accompanied by [chutney](/source/Chutney) or [raita](/source/Raita). They are also offered with *[masala chai](/source/Masala_chai)* to guests at Indian wedding ceremonies.

## Regional names

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A gram-flour fritter is known in [Tamil Nadu](/source/Tamil_Nadu) and [Sri Lanka](/source/Sri_Lanka) as *pakoda* or *bajji*, in [Gujarat](/source/Gujarat) as *bhajia*, in [Maharashtra](/source/Maharashtra) as *bhaji*, and in [Andhra Pradesh](/source/Andhra_Pradesh)/[Telangana](/source/Telangana) and [Karnataka](/source/Karnataka) as *[bajji](/source/Bajji)* or *pakodi*. *Pakoda*in [Bengal](/source/Bengal) (some parts) "Jhal pitha" may be interpreted in these states as deep-fried balls of finely chopped onions, green chilis, and spices mixed in gram flour. In [Manipur](/source/Manipur), it is known as *bora*.

## Gallery

		- Pakoras being deep-fried in gram flour batter

		- Onion and green leaf pakoras

		- Onion pakoras served with mint chutney

		- Chicken pakoras

		- Close-up of spinach pakora

		- Onion pakora

		- Bread pakora made by frying bread slices coated with gram flour

		- Pakoras sold in [Jaipur](/source/Jaipur)

		- Another variety of chicken pakoras

		- Pakoras used in *Kadhi Pakora*, a yogurt-based curry eaten with rice

		- Spinach pakoras

		- *Kadhi Pakora* : pakoras in a spiced yogurt gravy served with rice or roti

## See also

- [Food portal](https://en.wikipedia.org/wiki/Portal:Food)

- [List of deep fried foods](/source/List_of_deep_fried_foods)

- [List of Indian dishes](/source/List_of_Indian_dishes)

- [Bakwan](/source/Bakwan) – Indonesian vegetable fritter

- [Bhaji](/source/Bhaji) – Deep-fried fritters served as fast food in India, Pakistan and the Caribbean

- [Bread pakora](/source/Bread_pakora) – Indian deep-fried snack

- [Haggis pakora](/source/Haggis_pakora) – Scottish snack food of haggis ingredients prepared as pakoras

- [Pholourie](/source/Pholourie) – Fried, spiced dough balls

- [Samosa](/source/Samosa) – Deep-fried snack/ turnover

- [Vada](/source/Vada_(food)) – Category of savoury fried snacks from India

## References

1. **[^](#cite_ref-britannica.com_1-0)** ["Pakora - food"](https://www.britannica.com/topic/pakora). *Britannica.com*. Retrieved 23 January 2018.

1. **[^](#cite_ref-seattletimes.com_2-0)** Bloom, Leora Y. (10 May 2016). ["Pakoras are tasty, versatile treats from the Indian subcontinent that work well as appetizers, snacks or meals"](http://www.seattletimes.com/pacific-nw-magazine/pakoras-are-tasty-versatile-treats-from-india-that-work-well-as-appetizers-snacks-or-meals/). *[The Seattle Times](/source/The_Seattle_Times)*. Retrieved 23 January 2018.

1. **[^](#cite_ref-3)** Sanghvi, Vir (18 April 2015). ["Take pride in the bonda or pakora. It is our gift to the world"](https://www.hindustantimes.com/brunch/take-pride-in-the-bonda-or-pakora-it-is-our-gift-to-the-world/story-khxwM10l0NT8HLZ8ik9G7I.html). *[Hindustan Times](/source/Hindustan_Times)*. Retrieved 23 January 2018.

1. **[^](#cite_ref-4)** ["Hot Pink Puris and Onion Pakoras - the Brightest Snack You've Ever Seen?"](https://migrationology.com/hot-pink-puris-and-onion-pakoras-the-brightest-snack-youve-ever-seen/). 29 August 2013.

1. **[^](#cite_ref-5)** Devi, Yamuna (1999). [*Lord Krishna's Cuisine: The Art of Indian Vegetarian cooking*](https://archive.org/details/lordkrishnascuis00yamu/page/447). New York: E. P. Dutton. pp. [447–466, Pakoras: Vegetable Fritters](https://archive.org/details/lordkrishnascuis00yamu/page/447). [ISBN](/source/ISBN_(identifier)) [0-525-24564-2](https://en.wikipedia.org/wiki/Special:BookSources/0-525-24564-2).

1. **[^](#cite_ref-6)** [R. S. McGregor](/source/R._S._McGregor), ed. (1997). *The Oxford Hindi-English Dictionary*. [Oxford University Press](/source/Oxford_University_Press). p. 588. [ISBN](/source/ISBN_(identifier)) [978-0-19-864339-5](https://en.wikipedia.org/wiki/Special:BookSources/978-0-19-864339-5).

1. **[^](#cite_ref-7)** [Monier-Williams, Monier](/source/Monier_Monier-Williams) (1995). [*A Sanskrit-English Dictionary*](http://www.sanskrit-lexicon.uni-koeln.de/monier/index.html). [New Delhi](/source/New_Delhi): Motilal Banarsidass. p. 914. [ISBN](/source/ISBN_(identifier)) [81-208-0065-6](https://en.wikipedia.org/wiki/Special:BookSources/81-208-0065-6). Retrieved 30 June 2010.

1. **[^](#cite_ref-8)** [Sanskrit Dictionary-Bharjita](https://www.learnsanskrit.cc/translate?search=bharjita&dir=au). Learn Sanskrit. Retrieved 2 April 2025.

1. **[^](#cite_ref-9)** [Monier-Williams, Monier](/source/Monier_Monier-Williams) (1995). [*A Sanskrit-English Dictionary*](http://www.sanskrit-lexicon.uni-koeln.de/monier/index.html). [New Delhi](/source/New_Delhi): Motilal Banarsidass. p. 914. [ISBN](/source/ISBN_(identifier)) [81-208-0065-6](https://en.wikipedia.org/wiki/Special:BookSources/81-208-0065-6). Retrieved 30 June 2010.

1. **[^](#cite_ref-10)** Food habits as represented in Sangam literature by Ce Namacivayam, 1981

1. **[^](#cite_ref-Achaya2003_11-0)** [K.T. Achaya](/source/K._T._Achaya) (2003). [*The Story of Our Food*](https://books.google.com/books?id=bk9RHRCqZOkC). Orient Blackswan. p. 85. [ISBN](/source/ISBN_(identifier)) [978-81-7371-293-7](https://en.wikipedia.org/wiki/Special:BookSources/978-81-7371-293-7).

1. **[^](#cite_ref-12)** Feasts and Fasts: A History of Food in India, pg151, Colleen Taylor Sen · 2015

1. **[^](#cite_ref-13)** ["Masoor Dal Pakora Recipe"](https://bharatkirasoi.com/crispy-masoor-dal-pakoda/). 27 August 2022. Retrieved 9 January 2023.

1. **[^](#cite_ref-14)** ["Suji Pakora Recipe"](https://bharatkirasoi.com/suji-pakoda/). 22 September 2022. Retrieved 5 February 2023.

1. **[^](#cite_ref-Sophisticated_Gourmet_15-0)** Siddiqi, Kamran (19 May 2016). ["Mom's Onion Pakora Recipe"](https://www.sophisticatedgourmet.com/2016/05/onion-pakora-recipe/). *Sophisticated Gourmet*. Retrieved 24 May 2020.

Wikimedia Commons has media related to [Pakora](https://commons.wikimedia.org/wiki/Category:Pakora).

v t e Bangladeshi dishes Main and side dishes Meat Akhni Alu gosht Satkara Beef Biryani Haji biryani Chicken korai Chicken tikka Durus kura Gosht Hash O Bash Jalfrezi Kala bhuna Kebab Seekh kebab Shami kebab Keema matar Kofta Korma Mezban Mogoz bhuna Murgi musollom Mutton curry Nihari Paya Polao Posondo Roast chicken Roust Tandoori chicken Tikka Seafood Chingri malai curry Daab chingri Domachha Fried fish Hutki Shira Machh bhaja Machher jhol Shorshe ilish Thoikor Tenga Vegetarian Alur Dom Bhorta Begun bhorta Alu Bharta Bini/biran bhat Chacchari Chira Dal Forash Haleem Khichra Khichuri Norom khichuri Panta bhat Ponir Shak Shorba Shukto Tehari Torkari Zorda polao Snacks and sauces Achar Alu chaat Alur chop Beguni Bela Biscuit Bhelpuri Chaat Chatni Chanachur Chhana Chotpoti Doi bora Jhalmuri Nankhatai Paan Pakora Phuchka Raita Samosa Breads Bakarkhani Bhatoora Chapati Luchi Naan Porotha Alu porotha Moghlai porotha Puri (food) Ruti Rumali ruti Tandoor bread Beverages Akher rosh Beler Sharbat Borhani Cha Dudh cha Masala cha Seven-color tea Ghol Khejur rosh Lachhi Matha Rooh Afza Shorbot Taler rosh Sweetmeats Borfi Bundia Chhanamukhi Chhenabara Chomchom Doi Mishti doi Curd of Bogra Faluda Gulabjam Gur badam Halua Gajorer halua Jilapi Chhena Shahi Kheer Kulfi Laddu Malpua Mimi Chocolate Morobba Nimki Pantua Pitha Ashke pitha Bhapa pitha Chunga pitha Nunor bora Teler pitha Roshkodom Roshmolai Roshogolla Khondoli Shemai Shondesh Shonpapri Tiler Khaja Tusha Shinni Bangladeshi diaspora Chicken tikka masala Phall Category

v t e Pakistani cuisine by region Balochi Kaak Sajji Kashmiri Dum aloo Kahwah Kashmiri tea Rogan josh Shab deg Wazwan Muhajir Mughlai Biryani Kebab Korma Nargisi kofta Pasanda Rumali roti Shami kebab Sheer korma Miscellaneous Aloo tikki Baingan ka bartha Balushahi Bhalla Dahi chutney Golgappa Hyderabadi biryani Haleem Paya Masala chai Panipuri Nihari Paan Sheermal Pashtun Afghan bread Bolani Chapli kebab Gosh feel Kabuli pulaw Kadchgall Kadu bouranee Kahwah Mantu Peshwari naan Punjabi Lahori Chargha Lahori fried fish Gosht karahi Murgh cholay Kata-kat Miscellaneous Bhatoora Chana masala Chole bhature Makki di roti Panjiri Punjabi pulao Sarson da saag Sugarcane juice Tandoori chicken Tikka Saraiki Lassi Sohan halwa Sindhi Beh Hyderabadi pickle Shikrarpuri pickle Sai bhaji Sindhi biryani Sindhi pulao Sindhi karhi Rabri Common dishes Aloo gobi Aloo gosht Aloo paratha Bun kebab Chaat Chapati Chicken tikka Chutney Dal Falooda Flattened rice Gajar ka halwa Gulab jamun Halwa Halwa poori Kheer Kulfi Puri Pakistani pickle Pakistani rice dishes Jalebi Khagina Kheer Khichra Khichri Laddu Maghaz Naan Pakora Papadum Paratha Pulao Roti Saalan Samosa Chorba Tandoor bread Tea Zarda Pakistani diaspora Balti (food) Chicken tikka masala Pakistani Chinese Category Commons Cookbook Food portal Pakistan portal

v t e Indian dishes North Mughlai Mughlai kabab Keema matar Mughlai paratha Murgh musallam Nihari Pasanda Rezala Rajasthani Bati Bikaneri bhujia Churma Dal badam chakki Dal bati Dal bati churma Kanda kachori Laal maans Mirchi bada Panchratna dal Punjabi Makki ki roti Pinni Sarson ka saag Tandoori chicken Kashmiri Noon chai Rogan josh Shab deg Uttar Pradeshi Peda Petha Chaat Other Aloo gobhi Aloo mutter Baingan bharta Barfi (kaju barfi/kaju katli) Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Dal makhani Dum aloo Dopiaza Egg curry Haleem Jeera aloo Kachori Kadai chicken Kadhi Kahwah Keema Khichra Khichdi Kulcha Korma Kulfi Lassi Matar paneer Mutton curry Naan Palak paneer Pakora Paneer tikka Paneer tikka masala Paratha roll Raita Rajma Rumali roti Sai bhaji Shahi paneer Shami kebab South Hyderabadi Baghaar-e-baingan Chakna Double ka meetha Hyderabadi biryani Hyderabadi haleem Hyderabadi marag Lukhmi Mirchi ka salan Osmania biscuit Karnataka Benne dose Bisi bele bath Masala dosa Mysore pak Kerala Appam (pesaha appam) Aviyal Sadya Chicken Chettinad Bonda Idiyappam Puttu Thalassery biryani Parotta Pathiri Kozhukkatta Kerala beef fry Malabar matthi curry Other Aavakaaya Adhirasam Ariselu Bhaji Chicken 65 Chitranna Curd rice Dahi chutney Dopiaza Dosa Fish moolie Idli Injipuli Jigarthanda Kaalan Kakinada Kaja Kanji Koottu Kuzhambu Murukku Pachadi Palathalikalu Paniyaram Parotta Paruppusilli Pesarattu Payasam Pootharekulu Pongal Ponganalu Poriyal Pulihora Rasam Rice and curry Sakinalu Sambar Sevai Ulava charu Upma Uttapam Vada West Gujarati Dhokla Doodhpak Handvo Khakhra Undhiyu Maharashtrian Kombdi vade Misal Thalipeeth Vada pav Veg kolhapuri Other Akuri Basundi Bhakri Bhel puri Bombil fry Chinese bhel Chivda Chouriço Dahi vada Dhansak Kadboli Khatkhate Khandvi Khichdi Kuswar Misal pav Pav bhaji Patoleo Patra ni machhi Pohe Sabudana khichri Sanna Sarapatel Sev puri Shrikhand Solkadhi Vindaloo Xacuti Northeast Meitei Chak-Hao black rice Chakluk Chamthong Eromba Hentak Kabok Maroi bori thongba Ngari Nga thongba Sana Thongba Singju Tan ngang Tharoi thongba Yen thongba Naga Akhuni Anishi Eromba Galho Ngari Singju East Bengali Aloo chap Beguni Chomchom Chhenabara Chingri malai curry Chorchori Daab chingri Doi Mishti doi Nabadwip-er lal doi Jalfrezi Indian Chinese cuisine Kati roll Kosha mangsho Kheer Khicuṛi Luchi Machher jhol Malpua Mihidana Panta bhat Pantua Paturi Payesh Pitha Rasgulla Ras malai Roshkodom Sandesh Sarbhaja Sarpuria Sitabhog Shorshe ilish Shukto Odia Chandrakanti Chaṛachaṛi Chhena gaja Chhena jalebi Chhena jhili Chhena kheeri Chhena poda Chingudi jhola Dahi baigana Dahi machha Dahibara aludam Enduri pitha Ghuguni Kakara pitha Kanika Khira sagara Khiri Maachha bihana Manda pitha Ou khatta Pakhala Pitha Arisa pitha Chakuli pitha Podo pitha Rasabali Rasgulla Santula Mathapuli Bihari Litti Ghugni Sattu Khaja Champaran meat Laddu Tilkut Anarsa Regional (Bhojpuri, Maithil, Magahi) Miscellaneous Biryani Chaat Chutney Dal Falooda Flattened rice Gulab jamun Halva Indian pickle Jalebi Keema matar Kheer Kofta Laddu Mango pudding Panipuri Papadam Paratha Puri Puri bhaji Roti Sheer khurma Sindhi biryani Samosa Shankarpali Soan papdi Zarda Indian diaspora Bunny chow Chicken tikka masala Doubles Fish head curry Nasi kandar Pasembur Phall Roti canai Category

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Adapted from the Wikipedia article [Pakora](https://en.wikipedia.org/wiki/Pakora) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Pakora?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.