When you’re sitting down to watch a great cricket match, you want a tasty snack to have at hand. And two of the top choices you can make are Pakistani Pakoras and Indian Bhajis.
No matter where you’re from or who your club is, you can’t go wrong by choosing either one of these tasty snacks. But, which one is the best?
We take a look at both below in the ultimate cricket snack showdown.
Pakistani Pakoras vs. Indian Bhajis
Pakistani Pakoras and Indian Bhajis are similar in some ways, seeing as they’re both fritter-type snacks. However, there are some differences between the two.
Definition of Pakoras and Bhajis
Pakistani Pakoras are fritters that are deep fried in an oil. Bhajis are similar, but the terms mean something different.
Pakora, by definition, is a Punjabi word referring to fish, meat or vegetables that are deep friend in a batter that is typically spicy.
While Bhajis are also deep fried fritters, they typically are just vegetables or another vegetarian dish. The batter is also not spiced at all, which gives it a much different flavor than pakoras.
Historical background and origins
Some of the earliest recipes of pakoras date back to 1130 CE in Manasollasa, which includes the method of preparing and cooking vegetables and gram flour.
They are typically associated with cultures in Trinidad and Tobago, Nepal, Pakistan, India and Bangladesh.
Bhajis are a component of traditional Punjabi cuisines in Bangladesh, Nepal, Pakistan, India and more. They’re typically served with tea, coffee or yamen.
Ingredient Comparison
As mentioned above, the ingredients of pakoras and bhajis are what separates them from each other. Let’s look more into that here.
Common ingredients in Pakistani Pakoras and Indian Bhajis
There are a few common ingredients in Pakistani Pakoras and Indian Bhajis. Both are typically friend in gram flour. They can each be vegetables that are deep fried. From there, though, many of the ingredients differ slightly.
Key differences in ingredients and variations
The main differences between pakoras and bhajis are the spices that are used in the dredging.
Pakora generally will include spices such as salt, pepper, chilis and turmeric that are added to the gram flour. Sometimes, eggs are added to the batter to make it thicker. Pakora also can refer to shellfish, fish and meat that are deep fried and not just vegetables, which is what bhaji is.
Bhaji typically also don’t have many, if any, spices added to the flour. The most common version is onion that’s battered in gram flour and deep fried.
Preparation and Cooking Methods
Pakistani pakoras and Indian bhajis might be slightly different from each other, but they are equally as easy to make.
A step-by-step guide to making Pakoras
- Wash your vegetables and chop them into equal sized pieces. You can use a variety of different vegetables or all the same type.
- Add the chilis, ginger, salt and garam masala, as well as your herbs, then mix.
- Squeeze this mixture to release some of the moisture, then set aside for roughly 10 minutes.
- Add the flours and 2-3 tablespoons of corn starch.
- Mix it together to form a dough mixture. If it’s too dry, add some water, a little bit at a time.
- Heat your oil in a pan over medium heat. Take smaller portions of the dough and flatten them to about 1.5 inches. Drop them in the oil, leave them there for about two minutes, then stir them.
- Fry the fritters until they’re lightly golden. Transfer them to a rack or paper towel to drain and cool.
Vegetable pakora recipe card
- ½ cup gram flour
- ¼ cup rice flour
- ½ teaspoon salt
- 3 green chili peppers (chopped)
- 2 tablespoons mint leaves (or coriander or dill)
- 1 teaspoon crushed ginger
- ½ teaspoon garam masala powder
- ½ teaspoons carom seeds
- Oil for deep frying
- Mixed vegetables, chopped
A step-by-step guide to making Bhajis
- Finely slice onions, using either a knife or mandolin.
- Place the onions in a bowl and add all the spaces, the gram flour, the cornstarch and baking soda. Mix them to coat the onions.
- Add water a splash at a time and mix until the batter is thick covering the onions.
- Make rounded spoonfuls of your batter and squash it together in your hands to compact it. Lower the batter into the hot oil. Don’t fry more than four to five at a time.
- Fry the batter for 3-4 minutes until they’re golden. Turn them over once while frying.
- Transfer them to a wire rack or paper towel to drain and cool.
Onion bhaji recipe card
- Vegetable oil for frying
- 2 large onions
- 1 tablespoon minced ginger
- 1 green chili
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried coriander leaf
- 1 teaspoon chili flakes
- 1 teaspoon ground fenugreek
- ¾ teaspoon salt
- ½ teaspoon garlic salt
- 1.5 cups plus 2 tablespoons gram flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ cup and 1 tablespoon water
How to make the best onion bhaji mixture
Make sure to only add the water a few drops at a time until the batter reaches the perfect consistency. If you add too much, the batter can quickly become runny and messed up.
Cooking tips and techniques
The important part of frying onion bhajis is to make sure not to crowd the pan. If you add too many fritters at one time, they can end up sticking together and steaming more than frying. This would result in bhaji that are soggy instead of crispy.
Regional Varieties
Like most foods, there are plenty of regional varieties of both of these foods.
Popular varieties of Pakoras in Pakistan
Popular varieties of pakoras in Pakistan use potatoes instead of onions. You could also use lentils, semolina, chicken, eggplant and spinach.
Popular varieties of Bhajis in India
Some popular varieties of bhajis in India include potato, chili, plantain and bread. Sometimes, versions will even mix a few of these main ingredients together to make a combo fritter.
Nutritional Value and Health Aspects
Pakoras and bhajis are typically considered a snack food in Pakistan and India, and aren’t the healthiest of options in these cuisines. While they certainly include vegetables, they are deep fried, which adds to the fat and caloric content.
Nutritional comparison between Pakoras and Bhajis
The differences in the ingredients of pakoras and bhajis doesn’t result in different nutritional value. For the most part, the two snack foods are about the same in terms of nutrition.
Health considerations and dietary tips
One thing to consider when eating either of these foods is the fact that they are deep fried. That will mean they will be fattier and higher in calories than some other food. So, keep that in mind if you have specific health issues or concerns.
Depending on if you’re adding a dipping sauce, you could be increasing the caloric components even more.
Cultural Significance
Pakoras and bhajis are both very culturally significant in their respective regions.
Role of Pakoras and Bhajis in cultural traditions and festivals
Pakoras and bhajis are served in many festivals throughout Pakistan, India and the Indian subcontinent as a whole. They are also served in people’s homes as part of bigger get-togethers and celebrations.
Anecdotes and stories associated with these snacks
Pakoras come from the Mughals, who brought them to different parts of the world. The snack was taken up by the Portuguese as well because they brought potatoes to India during the 16th century.
The Ultimate Showdown
Again, if you’re trying to decide on the ultimate snack to accompany your cricket watching experience, you can’t go wrong with Pakistani Pakoras and Indian Bhajis.
Taste, texture, and flavor comparison
The texture of pakoras and bhajis is quite similar, as they are both deep fried fritters that used the same basic flour and batter recipes. The differences come in the ingredients that are deep fried and the spices that are added to the flour.
If you’re interested in a spicier version that can also include meat, then opt for pakoras. If you want a traditional onion fritter, then bhajis might be best for you.
