Monsoon Special: Pakodas from Different Regions in India

As the sky turns grey and it starts pouring rain, we all rush to the kitchen for some chai and pakodas. In a matter of minutes, a special dish of wondrous flavours is ready. This is almost every Indian’s nostalgia-filled memory about the monsoon season. A snack that is easily found in almost every corner of the country, pakodas are a simple dish packed with complex flavours. Almost any vegetable, greens, fruits, fish or even meat can be made into pakodas. So we bring you the different types of pakodas, bhajiyas and more from all over India.

Nadru Monje from Kashmir

Kashmiri Nadru Monje is a famous Kashmiri street food recipe. These pakodas are super easy to make, just dip lotus stem in rice flour, season it with different spices and deep fry until golden brown.

Aalu Dal Pakoda from Uttarakhand

This is a popular Indian snack from the Kumaon region made from potato and dal. The recipe involves making a batter from soaked pulses, mixing it with grated or mashed potatoes, and then deep-frying the mixture to make these pakodas.

Bread Pakoda from Punjab

Bread Pakora is a much-loved snack from the North Indian Cuisine, especially Punjabi cuisine. With the mild spiciness of green chillies and the appetising aroma of coriander, the Punjabi bread pakora is truly an irresistible snack.

Mirchi Bada from Rajasthan

Mirchi Bada is a must-try from the state of Rajasthan. This spicy, deep-fried snack is the pride of the local people and a flavoured hospitality item for tourists. 

Gulgule from Uttar Pradesh

Gulgula or Gulgule are deep-fried traditional sweet treats from northern India that are crispy, spongy, and tender. Made of whole wheat flour, gud (jaggery) and milk, it is an absolute treat for your tastebuds.

Khapse from Arunachal Pradesh

Khapse, the fried biscuit from Arunachal Pradesh is a sweet tea-time snack that is enjoyed by families during the rains.

Bhabhra from Bihar

Bhabhra is a recipe from Bihar which has moong (green gram) as its special ingredient.

Daler Bora from Bengal

The humble and much-loved Daler Bora is a very interesting concept. They are small lentil pakodas that Bengalis often enjoy with rice and dal, sometimes as a part of a pure vegetarian meal.

Mangodi from Madhya Pradesh

Mangodi is a famous recipe from Madhya Pradesh. Mangodi is a Moong Dal Pakora or Bhajiya that is very easy and quick to make.

Piaji from Odisha

Piaji or Piyaji (onion fritters) is one the most popular street foods in Odisha. These deep-fried snacks are made of chopped onions, besan, white peas, and some spices.

Chawal ke Pakode from Chhattisgarh

These crispy Chawal ke Pakode come from the Indian state of Chhattisgarh. They are very easy to make, crispy, and absolutely delicious as a tea-time snack.

Kanda Bhaji from Maharashtra

Kanda Bhaji is deep-fried onion pakodas that are usually made every time it rains in Maharashtra. These are made with besan or gram flour, onion and a few spices. 

Dal Vada from Gujarat

Vegan and flavourful, this Gujarati Dal Vada is easy to make at home and requires only a handful of ingredients.

Mirapakaya Bajji from Andhra Pradesh

Andhra Style Mirapakaya Bajji is a long green chilli stuffed with roasted chana dal spice mixture and fried after dipping in a chickpea batter until crispy.

Pazham Pori from Kerala

Pazham Pori also known as Ethakka Appam is a popular snack from Kerala made with ripe bananas.