8 Must-Try Pakoras From Across India That Go Way Beyond Aloo and Pyaaz

When the skies turn grey and the first drops of rain fall, there’s one dish that unites Indians across states and cultures, pakoras. While the classic onion or potato pakora is well known, different regions in India have their own take on this popular snack. From flowers and leafy greens to jackfruit and even prawn heads, the diversity in pakora recipes reflects local ingredients and culinary traditions. 

Here’s a look at eight unique pakoras from different states that go beyond the usual and bring regional flavor to the fore.

Bhutte ke Pakode, Madhya Pradesh

In the heart of India, Madhya Pradesh enjoys its monsoon with bhutte ke pakode. Made using boiled or grated corn mixed with gram flour, green chillies, coriander, and spices, these pakoras are crisp on the outside and slightly chewy inside. Corn adds a mild sweetness that balances the spices well, making this a seasonal favorite, especially during harvest time.

Palash ke Phool ke Pakode, Jharkhand

Jharkhand’s tribal communities make use of locally grown flowers for their pakoras. The bright red-orange petals of the palash tree, also known as the flame of the forest, are dipped in a light batter and fried till golden. Slightly bitter in taste, these fritters are usually paired with spicy or tangy chutneys and are said to have cooling properties, making them ideal for the monsoon season.

Soya Pakora, Punjab

Punjab brings in a protein-rich twist with soya pakoras. Soya granules or chunks are soaked and mixed with onion, chilies, and besan to form a hearty batter. Once fried, the pakoras turn crisp on the outside and remain soft inside, soaking up all the spices beautifully. They are filling, flavorful, and a popular tea-time snack in Punjabi households.

Kumro Phool Bhaja, West Bengal

In Bengali cuisine, kumro phool, or pumpkin flowers, are treated as a seasonal delicacy. These delicate yellow blooms are lightly dipped in rice flour or besan batter and shallow-fried to make crisp fritters. Light and crunchy, they are often part of a traditional Bengali thali or served with plain rice. The flowers offer a unique texture and are packed with antioxidants.

Gobi Musallam Pakora, Uttar Pradesh

Cauliflower gets a bold makeover in Uttar Pradesh with gobi musallam pakora. Whole florets are marinated in a spiced yogurt mix before being coated in gram flour and deep-fried. This process results in a soft center and a crispy outer layer. The pakoras are rich in flavor and often served with mint chutney or tomato ketchup.

Kekda Bhaji, Maharashtra

Known for its unusual shape, kekda bhaji is often called spider pakora because of the way thin onion slices spread out in hot oil. Made with a mixture of onions, chillies, coriander, and gram flour, this pakora is known for its crisp texture and fiery flavor. It’s a favorite during the rains, often served with spicy garlic chutney or green thecha.

Moringa Leaf Pakora, Tamil Nadu

In Tamil Nadu, drumstick or moringa leaves are turned into delicious, crispy pakoras. Mixed with rice flour and spices, the batter is thin, making the fritters crackly once fried. Slightly bitter in taste, moringa leaves are full of nutrients and known for their health benefits. These pakoras are light, crunchy, and perfect with filter coffee on a rainy day.

Neerphanas Bhaji, Goa

Also enjoyed in parts of coastal Karnataka, neerphanas, or breadfruit pakoras, are a rainy season delight. Sliced breadfruit is marinated with spices and dipped in a thick gram flour-rice flour batter before frying. The result is a soft and creamy interior with a crisp outer shell. Breadfruit has a unique taste and absorbs flavor well, making it a great choice for deep-frying.