The history of Pakoras and their connection with the Mughals

With the rains pouring in, we all feel the need for some comforting food and warm drinks, and what is a better combination than a cup of hot Masala Chai and delicious Pakoras? It’s the go-to food combination for many in India when it’s pouring outside. But, have you ever thought that how pakoras became our favourite snack? In this article, we will share with you an interesting history of the invention of pakoras. Read more to find out about it.

Taking a deep look in the history of pakoras, there is a mention of these fried dumplings in Tamil Sangam literature. As per an excerpt from the book named ‘Rasoi’ by Vineet Bhatia, it is clearly mentioned that the “Pakoras were earlier called by the name of Parika and they were then prepared in a very different way.” Earlier, vegetables and gram flour were used to prepare it. It is mentioned in many places that a round cake made of lentils fried in oil or crispy fried vegetables was called pakora.

We all know, how deep rooted our culinary history is and that how Mughals brought with them the culinary inventions. In the Mughal era, the royal chefs made different varieties of pakoras like Egg Pakora, Mutton Pakora, Chicken Pakora etc. While they were known as ‘Pakkawat’ earlier, later on these deep-fried fritters came to be known as a ‘Pakora’. Pakkawat was made by combining words like ‘pakwa’ meaning cooked, and ‘vata’ meaning small pieces. It is said that it was the Portuguese because of whom we are able to eat potato-onion fritters because they brought potatoes to India in the 16th century.

There are several varieties of pakoras that are made across the country. From a variety of vegetables to eggs, meat and even seafood, there are several types of pakoras that can be made in the comfort of one's home. They are mostly enjoyed with a delicious green chutney and a tangy tamarind chutney.

It is clear that the Pakoras have a rich history deeply rooted in Indian culinary traditions. From ancient origins to regional variations and the influence of Mughal cuisine, they have become an integral part of Indian street food culture, festivals, and monsoon delicacies.