Why Everyone Love to Eat Pakoras - Its Origin & History
Its a Tasty and spicy fried snack also known as fritter, made with chickpea batter, chopped onions, chilies, Potato, eggplant, cauliflower, spinach, paneer, sliced boiled egg and chopped vegetables.
For instance, potato and other vegetables are sliced or wrapped in batter or stuffed with a number of ingredients and sprinkled straight in hot oil to deep fried until golden brown being crispy. These pakoras are very crisp on the outside and medium soft to crisp inside, they are so tasty, we just cannot resist them. They are usually eaten as an appetizer during ifftar.
A traditional plate of pakora's consists of vegetarian variety in majority. Aside this fish, chicken and prawn are also used to make non vegetarian pakora's. They are sometimes served in a yogurt-based curry (salan), as a main dish, pakora curry, rather than as a separate snack.
There is also a variety that is softer overall, usually termed media pakora in restaurants, that is made from any other ingredient, such as potatoes.
This Snack Pakoras are popular across the Asian Coutries especially in India, Bangladesh, Nepal and Pakistan.
They are also often served with chai to guests as the traditional custom and are usually complemented with tamarind chutney, coriander and chili chutney, mint chutney, brown sauce, or ketchup.
History tells us that the locals ate fried pakoray to celebrate the coming of the monsoon season, Ramazan, rain, summer vacation and tea time.
Spring and Ramazan was the time when the locals enjoyed eating fried pakoray, kachorian, purian, all kinds of pakwans (batter fried or fried foods) right after maghrib prayers.
It became an affordable, one’s street food platter and snack to be enjoyed anytime specially ifftar time .... when breaking fast people trained their taste buds to savor fried and pakora of all kind is a must iftar treat.
From my childhood memories a platter of pakoras was fun part playing with friends and little siblings.
For instance, potato and other vegetables are sliced or wrapped in batter or stuffed with a number of ingredients and sprinkled straight in hot oil to deep fried until golden brown being crispy. These pakoras are very crisp on the outside and medium soft to crisp inside, they are so tasty, we just cannot resist them. They are usually eaten as an appetizer during ifftar.
There is also a variety that is softer overall, usually termed media pakora in restaurants, that is made from any other ingredient, such as potatoes.
This Snack Pakoras are popular across the Asian Coutries especially in India, Bangladesh, Nepal and Pakistan.
They are also often served with chai to guests as the traditional custom and are usually complemented with tamarind chutney, coriander and chili chutney, mint chutney, brown sauce, or ketchup.
History tells us that the locals ate fried pakoray to celebrate the coming of the monsoon season, Ramazan, rain, summer vacation and tea time.
Spring and Ramazan was the time when the locals enjoyed eating fried pakoray, kachorian, purian, all kinds of pakwans (batter fried or fried foods) right after maghrib prayers.
From my childhood memories a platter of pakoras was fun part playing with friends and little siblings.
