“7 Unique Pakoras from Different Indian States You Must Try”

Pakodas are a favourite in India for every season and occasion. When it rains or it is tea time in the evening, hot pakodas make the mood even better. Although people usually eat potato and onion pakodas, many unique Indian pakodas are also available in different states of India. The special thing about these pakoras is that they are made from local ingredients – like leaves, flowers, corn or special spices. That is why every pakora has its own unique story and taste. In this blog, we will introduce you to 7 unique Indian pakoras that are special in both taste and tradition. If you are a foodie and want to try something new, then you will definitely like these snacks. So, let’s start a crispy journey with tea.

1. Moringa Leaf Pakora – Tamil Nadu

In Tamil Nadu, people make tasty and healthy fritters from Moringa leaves. They mix these leaves with gram flour, onions, green chillies and mild spices and then prepare fried fritters. There is a slight bitterness in this pakora, but it makes the taste unique. It is rich in iron and nutrients. People eat it with coconut chutney. Apart from this, it also increases the immunity of the body. This is the reason why this pakora is a good combination of health and taste.

2. Kekda Bhaji – Maharashtra

In Maharashtra, people chop onions finely, add green chillies, coriander and spices to it and then fry it after applying gram flour. When these pakoras are fried, their edges curl up and look like crabs, so people call it “crab bhaji”. The biggest specialty of these pakoras is their crispiness. People often eat it with green chutney or dry garlic chutney. These pakoras taste very delicious especially in the rain. If you have a cup of hot tea with it, then it’s just wonderful.

3. Gobi Musallam Pakora – Uttar Pradesh

People in Uttar Pradesh make this pakora in a special way. They first marinate the cauliflower pieces in curd, ginger-garlic and spices, then dip it in gram flour and fry it till it becomes crispy. This pakora has the fragrance and depth of spices, which makes it special. People serve it with mint or tamarind chutney. The special thing is that this pakora is definitely made in weddings and festivals. Therefore, its taste gives a royal feeling.

4. Kumro Phool Bhaja – West Bengal

In West Bengal, people wash pumpkin flowers, dip them in gram flour or rice flour and then lightly fry them. After this, they serve them with tea or food. The flowers have a mild and mild flavour, but when they become crunchy, the flavour changes dramatically. It is a traditional dish in Bengal, especially during monsoon and winters. Apart from this, people also include it in their everyday meals.

5. Soya Pakoda – Punjab

In Punjab people first boil soya chunks, then mix them with spices, onions, green chillies and gram flour and fry them till they turn crispy. This pakora is rich in protein and is very tasty. People eat it especially in winters or while sitting with friends. Its taste increases even more with green chutney. If you want to eat something healthy and tasty, then this pakora will be perfect for you.

6. Palash ke Phool ke Pakode – Jharkhand

In Jharkhand, people collect palash flowers in the spring season. They dip them in a light gram flour batter and then fry them. The taste of these pakoras is full of the fragrance of earth and flowers. These pakoras are made during traditional festivals like Holi. That is why it is not just a dish but an experience related to culture. Palash flowers are also considered good for health.

7. Bhutte ke Pakode – Madhya Pradesh

In Madhya Pradesh, people grind fresh corn, add green chillies, onion, coriander and spices to it and make pakodas with gram flour. These pakoras are sweet, crispy and extremely tasty. People make them especially during monsoons. When these hot pakoras are served with green chutney, the taste doubles. This is a traditional and popular recipe of Madhya Pradesh.