Pakora

Pakora, originating from the Indian subcontinent, has made its way to become a beloved street food in Edinburgh. These delectable deep-fried fritters have captivated food enthusiasts with their irresistible flavors and textures. Typically, pakoras are made by coating vegetables such as onions, potatoes, and cauliflower in a spiced chickpea batter, resulting in a crispy exterior and a soft, flavorful interior.

The process of making Pakoras involves combining chickpea flour (besan) with a blend of spices such as cumin, coriander, turmeric, and chili powder. This mixture is then mixed with water to create a thick batter that adheres to the vegetables. The vegetables are sliced or diced into bite-sized pieces and coated with the batter before being submerged in hot oil for deep-frying. The result is a golden-brown delight that offers a delightful crunch with every bite.

What makes Pakoras so special is the versatility of the vegetables used. While onions, potatoes, and cauliflower are popular choices, other vegetables like spinach, bell peppers, and even paneer (Indian cottage cheese) can be used to create a diverse range of pakora variations. This allows for a wide array of flavors and textures, ensuring there's something to suit every taste preference.

In Edinburgh, you'll find Pakoras being served in various settings, from street food stalls to restaurants specializing in Indian cuisine. They are often enjoyed as a snack or appetizer, perfect for satisfying those mid-day or late-night cravings. Accompanied by tangy chutneys such as mint or tamarind, pakoras provide a burst of flavor that is both comforting and addictive.