When the urge for pakodas starts up, every variation of this irresistible snack deserves to be savoured. And believe us when we say the varieties are limitless. All species taste best with a steaming cup of chai and served with tangy chutneys or, in a pinch, even with pickle.
Rajgira makes tasty batter for pakodas, Manasi Sadarangani discovered. She incorporates potatoes, roasted peanuts and sendha namak (rock salt) as well. The result is crispy, yum fritters.
Please find the recipe here: Rajgira Pakodas
Bethica Das shares a unique recipe -- neem flowers dunked in a batter of besan and rice flour, containing onions and chillies too, and deep fried.
Please find the recipe here: Neem Flower Pakodas
A nice idea, right! Siddhi Panchal creates finger-licking party appetisers using cooked Maggi noodles, as well as their seasoning, mixed in a rice flour-semolina batter, along with a bunch of chopped veggies.
Please find the recipe here: Maggi Pakodas
Bread pakodas we all may have sampled at one time or another. But how about bread sandwiched with paneer, chutneys, ketchup the way Maharaj Jodharam Choudhary does it?
Find the recipe here: Tiranga Bread Pakoda
Maharaj Bhanwar Singh's offers a classic recipe for crunchy Bhavnagiri chillies pakodas, with ingredients like ajwain, rice flour and chickpea flour, which does not even need ketchup it's so delicious.
Please find the recipe here: Mirchi Pakodas
Add some cheer to a dull, boring day with Chef Pallavi Nigam's fritters that batter-wrap black gram to produce something delightlful.
Please find the recipe here: Kale Chane Ke Pakode
Another way to add bread to pakodas courtesy Jayanti Soni. Serve with green chutney -- it pairs perfectly with tea and keeps you full until dinner.
Please find the recipe here: Alu Bread Potli
Pakodas that have spinach in them are a great match with pickle. Sandhya Singh shares her recipe, which is also spiced up, unusually, with coconut, ajwain, coconut, onions, garlic.
Please find the recipe here: Palak Pakodas
For a rich, almost royal treat, throw a handful of chopped cashews in your pakoda batter as per Raju Jayaprabhu's recipe. It's sumptuous.
Please find the recipe here: Cashew Pakodas.
Pakodas turn any vegetable into a great snack. Maharaj Jodharam Choudhary chooses corn and tongue-tingling jalapeno peppers.
Please find the recipe here: Makai Jalapeno Pakoda
Disappearing Indian recipes: Bhang Pakora, Sangri Ki Sabzi
The Dishes I Cooked For Vajpayeeji