highlights
There is mention of frying pakodas in ancient India. Pakodas have been called “Pakkavat” in Sanskrit.
When the Mughals came. They combined it with meat and eggs
In Tamil it was always called Pakora, while Bengalis called it Pakura or Fakura.
There will be no one in India who has not eaten pakoda. Would not have liked it. Crisp, tasty and delicious after being fried in a pan of hot oil. A delicious dish that gives a pleasant salty taste as soon as it hits the tongue. By the way, the amount of praise for pakodas would be less. Many of the things we eat every day are imported from outside but Pakora is a purely indigenous dish. Spread from India to the whole world. Quick snacks of India..
There is mention of frying pakodas in ancient India. Pakora has been called “Pakkavat” in Sanskrit. That means ripe and Vat means small piece or small lump. Some people call Pakora as Pakora..some as Pakura..some as Fakura. This unique and delicious dish traveled around the world with its diversity, which made everyone happy.
Pakoda is basically a vegetarian dish. When the Mughals came. He made it a jugalbandhi with meat and eggs. Mainly pakodas are made in gram flour coating, but people have also been making pakodas using flour, rice flour and millet flour. To give it more crispness, semolina and maize flour are also added to the gram flour. Wheat and buckwheat flour are also used in the batter. Corn pakodas are made in America. However, the crispness and special taste that comes in gram flour pakodas has no match. Mix chillies and spices as per your choice in the gram flour paste, prepare it and enjoy it with chutney.
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There is really no answer to everything from potatoes to cabbage pakodas. By the way, when brinjal, bottle gourd, onion, cheese, bread, big chilli, capsicum, tomato are dipped in spicy batter of gram flour and put in a pan of hot oil, then what a delicious pakoda is made.
These pakodas are no less
The list is long. It is said that more than a hundred types of pakodas are made in India. The pakodas of every city, their spices, the style of making them and the taste are so special that it does not take long for people to become crazy about them. For example, mixed veg pakora, jackfruit pakora, banana pakora, lotus cucumber pakoda, sago pakoda, tuberous pakora, corn pakora, Chinese pakora, rice pakora, poha pakora, stuffed chilli pakora, fenugreek pakora…
It got a different taste in the royal Dastarkhan of the Mughals.
In the royal Dastarkhan of the Mughals, the royal cooks experimented with it in their own way. Prepared pakodas of chicken, mutton and eggs. That is, the royal kitchen of the Mughal emperors also transformed it into delicious non-veg form. In Tamil it was always called Pakora, while Bengalis called it Pakura or Fakura. Indian pakoda is a delicious deep-fried dish, made with potatoes, onions, cabbage, brinjal or other vegetables.
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Somewhere Bhajji and somewhere Aloo Gonda
However, it was also given other names in India. If you go to Andhra, Maharashtra and Karnataka, if you find any food item called Bhajji there then understand that it is Pakoda. However, in Madhya Pradesh, the pakodas which are sold fried especially with potatoes and gram flour are known as Aloobonde. Well, there are so many varieties of pakodas that it becomes confusing.
Have pakodas with tea
Wherever you go to any part of India, you will be able to eat a different kind of pakoda. By the way, evening tea and pakodas are very popular in Punjabi and North Indian homes and if it is the rainy season, there will be very few homes where pakodas are not made. Pakoda shops can be found on every corner and every road in India. This is a very popular street food, economical, quick and delicious.
Pakora went to many countries
Pakora went from India to many countries. Its taste is very popular in South Asia and Britain. In Scotland, it is served with a special kind of gravy, which is called Pakora gravy. The glory of pakoda has been unique in countries like China, Pakistan, Afghanistan, Malaysia, Nepal, in some places it is also called Bhajiya. In Italy, a dumpling-like dish is fritto misto, in which pieces of meat, seafood and vegetables are dipped in batter and fried in olive oil.
When the British left India, they especially took pakodas with them. Indians, Bangladeshis and Pakistanis run chain restaurants of pakoda snacks across Britain.
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The Manasolasa cookbook of 1130 AD mentions “Parika” (pakoda), which is made from vegetables and gram flour. The Lokopakara cookbook of 1025 AD mentions a unique pakoda recipe in which the gram flour is shaped like a fish. It is pressed in molds and fried in mustard oil. The major influence of Indian pakodas is also found in the Japanese dish tempura. It is said that it was created due to the influence of Indian pakodas.
Tempura, the Japanese brother of Indian dumplings
According to food experts, in the 16th century, Spanish and Portuguese ships used to stop in India on their way to Japan. During stops, they took along cooks from India who taught Europeans different ways of eating vegetables, including pakodas. Eventually, when the ships reached Japan, many Indian cooks stayed there, who influenced Japanese cuisine and helped create the dumpling-like dish called ‘tempura’. There was no tempura in Japan before the Portuguese traders. This shows that tempura is generally influenced by pakodas.
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There is also a brother A-Kyaab
Burmese dumplings are known as a-kyaw. Mixed dumplings are called a-kyaw-son. Burmese pakodas are generally delicious and use more pulses.
make it quickly like this
By the way, making pakoda is so easy that anyone can make this delicious dish in minutes. So immediately collect these materials around you.
2 cups gram flour, 2 green chillies, chopped 2 medium sized potatoes, two chopped onions, chopped spinach leaves. Chopped green coriander. Salt as per taste. Red chilli powder 1 tsp, celery, 1 tsp. Coriander seeds 1 tsp, Cumin (roasted on pan and coarsely ground) 1 tsp, Baking powder (level) 01 tsp (You can use any vegetable of your choice to make pakodas)
What do we do now
Mix the ingredients, maintain the amount of water and deep fry until crisp and crunchy.
what are pakodas called
Pakora is also known by regional names like Pikora, Pakora, Pakodi, Bhaaji, Bhajiya, Bora, Ponako and Chop. Gram flour pakodas are known as pakoda or bajji in Tamil Nadu and Sri Lanka, bhajiya in Gujarat, bhaji in Maharashtra, bajji or “pakodi” in Andhra Pradesh/Telangana and Karnataka.
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Tags: food, food 18, Food Recipe, Food Stories
FIRST PUBLISHED: February 19, 2024, 11:06 IST
