Mushroom pakoras disappear off the plate before one can even blink when served. These crunchy, juicy, and flavorful treats ...

Steven Gedra, chef-owner of The Black Sheep Restaurant & Bar in Buffalo, New York, likes to use pumpkin to bulk up these fluffy, savory pakora which he often includes on his bistro’s menu. Ginger and ...

Palak Chaat, but not as you know it! This is my version, made with crispy palak pakora, rather than deep-frying each spinach leaf. It’s quicker to make than the original and every bit as irresistible.

Kadhi Pakora is a beloved North Indian dish, celebrated for its tangy, spiced yogurt-based gravy and soft, golden gram flour fritters. Traditionally paired with steamed rice, it creates a comforting ...

Frying 101: Adjusting the temperature of the oil so it hovers at 350 F for the duration of the frying process helps to keep the fritters from burning. Crowding the fryer drops the oil temperature and ...

Shared by MasterChef Kirti Bhoutika on her Instagram page, this quick and exciting variation promises to surprise your taste ...