How To Make Pakodas at Home | How To Make Moong Dal Pakoda | How To Make Corn Pakoda | How To Make Onion Pakoda | How To Make Aloo Pakoda | How To Make Poha Pakoda | Monsoon Snacks Indian Recipes | Rainy Day Recipes, Indian | Veggie Fritters Recipe | Kanda Bhaji | Aloo Bajji | Onion Bajji | Indian Starter Recipes | Evening Snacks Recipe | Corn Bhajiya Lonavala | Cheese Corn Recipe | Rajshri FoodLearn how to make Pakodas at home with our Chef Ruchi BharaniIntro - 0:00Moong Dal Pakoda - 0:12Onion Pakoda - 3:25Corn Pakoda - 6:15Aloo Pakoda - 9:05Poha Pakoda - 11:48#pakodarecipe #bajjirecipe #eveningsnacks #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndHost: Ruchi Bharani & Varun InamdarCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout PakodasPakora is a spiced fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia and UK.[5] It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. The pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako and chop.Pakoras are made by coating ingredients, usually vegetables, in a spiced batter, then deep frying them. Common varieties of pakora use onion, chicken, arbi root and leaves, eggplant, potato, chili pepper, spinach, paneer, cauliflower, mint, plantain or baby corn. The batter is most commonly made with gram flour or 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 and coriander.Pakoras are eaten as a snack or appetiser, often accompanied with chutney or raita. They are also offered with masala chai to guests at Indian wedding ceremonies. A gram flour fritter is known in Tamil Nadu and Sri Lanka as Pakoda or bajji, Gujarat as bhajia, in Maharashtra as bhaji, in Andhra Pradesh/Telangana and Karnataka as bajji or "Pakodi". In Bengali it may be called bora () or chop () depending on how and when it is eaten. Pakoda may be interpreted in these states as deep fried balls of finely chopped onions, green chilis, and spices mixed in gram flour.
