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(in Indian cooking) a piece of vegetable or meat, coated in seasoned batter and deep-fried.
- ‘There were about half-a-dozen other starters on offer, with the bite-size mushroom pakoras and onion bhajis being especially nice and not too greasy.’
- ‘The starters we ordered, vegetable pakora and meat samosas, were excellent.’
- ‘We learn now that trans-fats (vegetable-based oils heated to bubbling point) are deadly; so much for those pakoras and tempura vegetables.’
- ‘Also, the vegetable pakoras are vegetable-filled fritters bursting with subtle spices and irresistible as a savory doughnut must be.’
- ‘Spinach pakora, tasty, battered and deep-fried, come in a basket, prefect for sharing.’
- ‘For Bengalis, Hilsa fish fried in mustard oil is the ultimate delight, and North Indians like their pakoras fried in it because of the unique taste and aroma.’
- ‘It is also a popular flavouring for curries, pakora, kofta, fish, kachori (a kind of poori stuffed with dal), and in pickles.’
- ‘On the sacked workers' picket lines curries, samosas, pakora and Indian sweets were available.’
- ‘The little dark-brown, doughnut-shaped fritters tasted a whole lot like Indian pakoras, and indeed came with a dish of raita for dipping.’
- ‘Vegetable koftas from white gram, dahi vadas, pakoras of spinach, fenugreek and onions have all been made possible by them without the use of any cooking medium.’
From Hindi pakoṛā, denoting a dish of vegetables in gram flour.
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