Pakora, the soul food for everyone
Deep in everyone’s heart, we all love fried snacks; and in every part of the world, there’s always the heritage of frying food. We are eating this not only for getting nutrition, but for its being “soul food”. But being conscious of health condition (also for the convenience) we don’t usually fry at home that often.
This time we are so lucky to have two types of pakora from our talented handsome friend: one is worldwide popular friend chicken variation, the other is Bengali specialty, Beguni.
Pakora, also called pakoda, pakodi, fakkura, bhajiya, bhajji or ponako, is a fried snack originated from Indian subcontinent and popular across south asia; India, Pakistan, Nepal, Bengalish are all included.
Variaton
In India, particularly in Maharashtra, Karnataka and Andhra Pradesh, such preparations are known as bajji rather than pakora. Usually, the name of the vegetable that is deep-fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep-fried.
In such states, pakoda is taken to mean a mix of finely chopped onions, green chilis, and spices mixed in gram flour. This is rolled into small balls or sprinkled straight in hot oil and deep-fried. These pakodas are very crisp on the outside and medium soft to crisp inside.
Pakoras are mainly created by taking one or two ingredients, such as onion, eggplant, potato, plantain, paneer, chili pepper, fish, chicken or bread. They are dipped in a batter made from gram flour and then deep-fried. (Cited from wikipedia)
Beguni
If you have been to Kolkata ever, you might have noticed that Beguni is one of the typical evening snack recipe.
Evening snacks take a very important part in “Bengali Adda”. And the most popular evening snacks is “Tele bhaja”, referring to a fried preparation rolled in batter, which typically includes samosa, aloo chop (potato fritters), peyaji (onion bhaji) and Beguni (Baingan Pakoras / Eggplant fritters) — humble by its looking and not difficult to make — comparing to many other famous Indian dishes — yet it’s so satisfying!
Beguni (Bengali: বেগুনী) is a Bengali fritter snack is made of coating eggplant slices with besan paste and then frying the pieces in oil.
This snack is especially ideal for Bengalis to have in rainy days and goes very well with Bengali puffed rice snack (muri) and tea or coffee.
Chicken Pakora
Food is definitely the universal communication media that goes beyond any language and culture barriers, and among so many kinds of food in the world, I believe fried chicken is definitely one of the most representative dish to share love and peace — just see the foreigner customers waiting at the fried chicken stall in my neighborhood did I realize this truth ;)
Chicken pakora, the desi fried chicken cutlet, are made of marinated chicken and coated with besan flour, then deep-fried in hot oil — needless to say, it’s perfect to eat no matter you are happy or sad, to comfort or to celebrate, being alone or with friends.
This time I had the best chicken pakora of the year from Nazim, whom I only knew by his role as a scientist, a researcher, a dancer and a choreographer — This finger licking delicious chicken makes the day even more unforgettable!
Typing by now, I’ve started to expect for the next experience of Bengali food… … Jhal Mrui, Bengali Biryani and Rosogolla!
