Veg Pakoras & Apple-Tamarind Chutney

Veg Pakoras (Spinach & Carrot) with Apple Tamarind Chutney - The Lotus and the Artichoke - Vegan Cookbook

Of all the famous and celebrated Indian street food in the world, vegetable pakoras are ranked at the top, along with samosas, chaats  — and perhaps dosa and idly, depending on if we’re talking about North Indian street food or South Indian street food. Is there a difference? You better believe it. But where do the two meet?

Conceptually, veg pakoras (or pakodas or bhajji or even veg fritters, depending who you ask) are something found in both North and South India, and the love and lust for them is equal. It’s not a culinary civil war as with the chapati (roti) vs. rice battle of the traditions.

With veg pakoras, the spices vary and the vegetable ingredients certainly vary, but the idea and the appreciation are shared. While we’re on the subject of pakoras: in many places in India you’ll find not just pakora made with all kinds of vegetable bits, but also fun things like deep-fried pakora-battered sandwiches and slices of bread.

In my many trips to India and especially in the year living there, I’ve had the opportunity to eat veg pakoras from hundreds of different places. I actually ate them a lot more eating out than eating at home with families. I will say, some of the street vendors and store fronts have some pretty grubby setups, and I wouldn’t recommend eating the samosa and pakoras from just any train station vendor. But still, there’s almost always a decent enough place to be found. If not… just step into your own kitchen!

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