PAKORA (India), GHAJIAS

Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.

Deep-fried snacks coated in a batter made with besan flour. Ingredients vary from grated or diced vegetables to whole, bite-size pieces of frresh vegetable, shrimp or fish, cooked rice or semolina, panir (cheese) or meat. They are crisp-fried and are usually served with a spicy flavored chutney.

This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.

Rau, Santha Rama and the Editors of Time-Life Books. 1969. The Cooking of India. Time-Life Books, New York. TIME-LIFE BOOKS, New York.

Deep-fried savory made from any of the various kinds of vegetables, such as eggplant or cauliflower.

Grimes, William. 2004. Eating Your Worlds. Oxford University Press.

in Indian cooking is a piece of vegetable or meat coated in seasoned batter and deep-fried. -
ORIGIN from Hindi pakora, denoting a dish of vegetables in gram flour.

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