20 Indian Pakoda Recipes

The word 'pakoda' (also spelled pakora or bhajiya) derives from the Sanskrit 'pakvavata' — meaning cooked, lumped morsels. But no ancient etymology can do justice to the simple, electric pleasure of biting through a shatteringly crisp besan crust into a tender, spiced interior, all while a monsoon storm pours outside and a cup of chai warms your hands.

In this book, I have brought together 20 of the greatest pakoda recipes in the Indian culinary canon — vegetarian and non-vegetarian, simple and elaborate, everyday and festive. Each recipe has been tested, tasted, and refined to give you perfectly crisp results every time. I have included essential tips and serving suggestions so that you can bring the full experience of Indian street-food joy to your own kitchen.

A note on besan: gram flour is the foundation of nearly every pakoda. Always use fresh besan — it should smell nutty, not musty. Store in an airtight container away from moisture. Fry at the right temperature: 170-175°C (340-347°F). Too cold and the pakodas absorb oil; too hot and they burn outside before cooking through. A kitchen thermometer is your best friend.