Not to be confused with Pacora. They are sold by street vendors and served in restaurants in South Asia and UK. Some divergence of transliteration may be noted in the third consonant in the word. The sound is a hard ‘da’ in the Telugu language and vegetable biryani recipe ‘ra’ sound would be an incorrect pronunciation.
Hindi with the Devanagari letter ड़, and in Urdu with letter ڑ. The occurrence of this consonant in the word pakora has given rise to two common alternative spellings in English: pakoda, which reflects its etymology, and pakora, which reflects its phonology. Early variation of pakora appears in Sanskrit literature and Tamil Sangam literature but recipe is not clearly provided as they only mention them as ‘a round cake made of pulse fried’ in oil and ‘crispy fried vegetables’ which were served as part of the meals. Pakoras are made by coating ingredients, usually vegetables, in a spiced batter, then deep frying them. The batter is most commonly made with gram flour or mixture of gram flour and rice flour but variants can use other flours, such as buckwheat flour.
