​7 unique pakoras from different Indian states​

When it rains, most people reach for the same comforting pair: chai and pakoras. There’s something about those hot, crispy bites with a steaming cup of tea that just feels perfect. But pakoras aren’t just made with onion or aloo. Across India, different regions have their own special take on this simple fritter. Using local herbs, flowers, flours, and fillings, there’s a big variety of pakoras beyond the usual ones. These regional favourites are tasty and also show the local food habits, ingredients, and flavours of each place. Here’s a look at some lesser-known pakoras that add something fresh, crunchy, and interesting to your plate.

Corn turns crunchy in this central Indian favourite. Boiled or grated corn is combined with besan, green chillies, coriander, and mild spices, then deep-fried into crisp nuggets. Slightly sweet, spicy, and satisfying, these pakoras are especially loved during monsoon and harvest seasons. Corn adds natural sweetness, fibre, and a nice chewy texture that makes every bite interesting.

These vibrant red-orange flowers from the palash tree (also called flame of the forest) are dipped in a light batter and fried until crisp. Found mostly in tribal belts, palash flowers are believed to support digestion and cool the body. Their slightly bitter taste pairs well with tangy chutneys, offering a deep, earthy snack rooted in forest food traditions.

Soya chunks or granules are soaked, spiced, and mixed with onions and besan to make a protein-packed fritter. These are a clever vegetarian twist on meatier snacks, and they soak up flavour beautifully. Soya adds richness, keeps you full for longer, and is a great way to sneak more plant protein into snack time.

Pumpkin flowers are a prized seasonal treat in Bengali homes. The delicate blooms are dipped in a thin rice flour or besan batter and shallow-fried until crisp at the edges. Light, floral, and crunchy, these pakoras are often served with rice or as part of a traditional thali. The flowers are rich in antioxidants and give a lovely texture without being too heavy.

This version turns regular cauliflower into a bold, spiced fritter. Whole florets are soaked in a yogurt-based masala, then coated in gram flour and fried. The result is a rich, tasty snack with a soft centre and crispy outside. Cauliflower adds fibre and minerals, while the spices make it warm and filling.

Also called spider pakora for its wild, spindly shape, this one’s made with thinly sliced onions, coriander, green chillies, and gram flour. The batter is light so the strands spread out in the oil and create an almost crunchy nest. Served with dry garlic chutney or green chilli thecha, it’s fiery, flavourful, and deeply satisfying.

Drumstick leaves are packed with nutrients, and this South Indian version turns them into crispy bites. Slightly bitter but incredibly good for the body, moringa leaves are mixed with rice flour, chillies, and spices to make thin, crackly fritters. They’re great for immunity, digestion, and overall wellness while being irresistibly crunchy.