Palak Chaat, but not as you know it! This is my version, made with crispy palak pakora, rather than deep-frying each spinach leaf. It’s quicker to make than the original and every bit as irresistible.

Steven Gedra, chef-owner of The Black Sheep Restaurant & Bar in Buffalo, New York, likes to use pumpkin to bulk up these fluffy, savory pakora which he often includes on his bistro’s menu. Ginger and ...

Pakora is a popular street food in India, often enjoyed with a cup of hot chai tea. The vegetables featured inside the crispy fritters change with the season and the batter’s spices are adjusted to ...

In a mixing bowl, combine all the ingredients thoroughly. Allow the mixture to rest for 10-15 minutes. Heat the required amount of oil in a pan for frying. Take the chopped vegetables of your choice, ...

Recipe for Mixed Pakoras: When you suddenly crave something spicy or unexpected guests arrive, mixed pakoras become the ...

This article explores practical Indian recipes suited for daily meals, focusing on familiar regional dishes that balance ...

India's 4 p.m. chai time is a cherished ritual, paired with regional snacks like pakoras, samosas, kachoris, and bhajiyas. These warm, crispy treats complement spiced tea, embodying tradition and ...