When it’s raining outside there is nothing better than a hot Pakora.

In India you have a huge variety of crispy fritters to enjoy during the monsoon season. They are called  Bhajjis, Bhajjiyas, Vadis, Vadas and Pakoras. These crispy delights are battered or breaded with chick pea flour, semolina, rice, breadcrumbs, potatoes and all purpose flour and are made with either a sliced or chopped vegetable or a stuffing. Traditional Indian fritters are generally made without eggs.

Some fritters are served as snacks with a cup of tea or coffee. Some as sides with rice and lentils or as part of a more elaborate thali.

Here are some old favourites and a few new ones you may want to add to your monsoon repertoire.

Here are some great recipes for Pakoras:

Gobi Pakora
Pasta Pakoras with Spicy Red Sauce
Stuffed Fried Chillies – Mexican Chilles Relanos
Corn Coconut Bhajii
Kothimbri Vadis
Sabudana Vadis

Arancini

Vaangi Kaape

Dal Vadis