Pakodas: The Crunchy Heart of Indian Comfort Food

When the first drops of rain hit the ground and the smell of earth fills the air, most Indians think of pakodas. These deep-fried treats are more than just snacks; they’re moments of joy served with chutney and chai. They’re crispy, golden and perfectly spiced. Pakodas can make even the most boring days feel special, whether you eat them at home with family or at a street stall during the monsoon.

The Essence of a Pakoda

A pakoda, also known as a bhajiya or fritter, is a mix of vegetables or meat that is dipped in a batter made of gram flour and then deep-fried until it is crispy. But that simple description doesn’t do justice to how different and emotional it is. Each area, and sometimes each home, has its own version that is based on the ingredients and customs of the area. Some are spicy, some are mild, some are light and some are rich, but they all have that unmistakable crunch that makes pakodas so good.

Aloo Bhajiya – The Classic Companion

Aloo bhajiyas, or potato pakodas, are the best snack when you want something filling and familiar. Potato slices are covered in spiced batter and fried until they are golden brown. They are very satisfying because they are crunchy on the outside and soft on the inside. People in Gujarat and Rajasthan often sell these in paper cones with a sprinkle of chaat masala on top. When you drink masala chai with them, they become the most comforting thing ever.

Paneer Pakodas – The Soft and Spicy Treat

Paneer pakodas are for those who like a bit of indulgence. Cubes of soft paneer are dipped in a thick batter of gram flour, ginger, garlic and chilli before being fried to perfection. The result is a crunchy exterior that gives way to creamy paneer inside. They are often served with mint chutney. Some people even fill the paneer with green chutney before frying it to add even more flavor.

Spinach and Mixed Vegetable Pakodas – A Touch of Health

If you like your greens, spinach pakodas (palak bhajiya) are a great way to change up the texture and taste. You dip whole spinach leaves in batter and fry them until they are crisp. This makes a snack that is light and tasty. Mixed vegetable pakodas, meanwhile, bring together the best of everything—onions, carrots, cabbage, potatoes and even chillies—making each bite different from the last. They’re colourful, crunchy and perfect for sharing.

Mirchi Pakodas – For the Spice Lovers

Mirchi pakodas are for you if you like spicy food. You cut open big green chilies, fill them with a spicy potato or spice mix, dip them in batter, and fry them until they are golden. They look scary, but they’re actually pretty mild on the inside. The balance of spice and tang goes great with tamarind chutney. They are very popular in Rajasthan and Andhra Pradesh, where spice is not tamed but celebrated.

Bread and Corn Pakodas – The Modern Twist

Modern kitchens have given pakodas a few creative upgrades. Bread pakodas, a Delhi street favourite, are slices of bread stuffed with spicy mashed potato, coated in batter and fried. It’s like a sandwich that’s been reinvented by a monsoon. Corn pakodas, on the other hand, bring sweetness and crunch together—perfect for those who want something slightly different but still deeply satisfying.

More Than Just a Snack

Pakodas are great for any occasion, which is what makes them so special. When you’re alone, they’re comfort food. When you’re with friends, they’re party starters. And when you’re feeling nostalgic, they’re treats that take you back to your childhood. They have a warmth that no modern snack can quite match.

Ordering Pakodas on Zomato

You don’t have to wait for the next rainy day to enjoy pakodas, even though they are great when you make them yourself. You can use Zomato to find restaurants and cafés in your area that serve fresh, crispy pakodas in all kinds, like onion, paneer, mirchi or mixed vegetable.