Bhajiya or pakoda, you decide…
When monsoons arrive, there are many dishes that take centre stage, be it hot soups and dals or comforting khichdis and immune-boosting dishes. But if there is one dish that is synonymous with the rainy season, it is the crispy fried snacks, paired with chai. We all have the image in our heads, but the question is, what is it called? Is it a bhajiya or a pakodaAnd is there any difference anyway?
Breaking down the story
The term “pakora” comes from the Sanskrit word pakvavaṭa, which has its roots in ancient Indian culinary traditions, where food was broadly divided into pakki rasoi and kachchi rasoi. It combines “pakva” (cooked) and “vaṭa” (a small piece), referring to a round cake made of pulses fried in oil or ghee. During the Mughal era, royal chefs would prepare various types of pakoras, including egg pakora, mutton pakora, and chicken pakora. Initially known as “Pakkawat,” these deep-fried fritters later came to be known as “Pakora.” On the other hand, “Bhajji” comes from the Sanskrit word “Bharjita,” which means fried. Meanwhile, the spelling variation between pakora and pakoda reflects some aspects of their everyday usage: “pakora” aligns with the pronunciation, while “pakoda” connects more with its etymology.
Historical references to pakoras also appear in ancient Sanskrit and Tamil literature, where fried legume cakes and crispy fried vegetables are mentioned, although no specific recipes are provided. Medieval Indian cookbooks such as Manasollasa (1130 AD) and Lokopakara (1025 AD) offer ancient recipes for pakoras made with vegetables, gram flour, and unique techniques such as shaping them into fish shapes.
Bhajiyas
Bhajiyas (also called bhajis abroad; not to be confused with the vegetable preparations we in India also call sabzi) are usually prepared with a base of onions, though other vegetables can also be used, and the batter is prepared with minimal spices such as chilli powder, turmeric and salt. These spices are then mixed into a paste with chickpea flour (besan) and then fried until crispy and combined with chutneys.
Pakodas
Although onions can be the base ingredient for pakodas, this is not usually the case; instead, proteins such as eggs, various types of meat (such as chicken), seafood or fish are often used. Vegetables can also be used, with onions being a popular choice. The variety of spices in onion pakoras is wide, but traditional street food versions often include simple yet impactful herbs and spices such as turmeric, chilli, mint, ginger and curry powder. The base ingredients can be finely chopped or left in larger pieces, as long as they are well coated in a thick batter and shaped into balls. The batter itself is made from chickpea (gram) flour mixed with a little water and sometimes refrigerated to achieve the right thickness to form and hold the ball shape when fried.
Differences and similarities
Now, the part that’s been causing all the confusion is: are they the same thing at all? The short answer is no, they are not the same thing. Sure, they have some very clear similarities and their differences are perhaps more nuanced, but it’s those little details that distinguish how they’re made and how they’re eaten.
Bhajiyas have a milder seasoning, while pakodas tend to contain more spices in the batter. Their shapes are also a clue, as bhajiyas tend to be more irregular and pakodas are often formed into balls or circles with a thicker layer of batter. And of course, the similarities are evident. From the gram flour coating to the turmeric and chilli powder seasonings, which add a mild spicy kick. Plus, both types of fritters are commonly served with light chutneys, such as mango or mint, and enjoyed as quick snacks or appetizers.
While the concept of fried foods coated in gram flour is a broad category, these simple elements can help you understand how bhajiyas and pakodas are subtly different.
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