AFVOA Newsletter of Year 2021

Section 6 - Memoirs CV 2 No. 01 / 2021 Page 85 of 123 7 Pakoda a k a Bhajji Wg Cdr S Harshavardhan Genre: Reflections akoda needs no introduction to Indians and it holds a unique place in the Indian Culinary list. Also known as Pakora in North India, it is known as Bhajji in Tamilnadu, Bhajiya in Gujarat. Till 1975 my knowledge of Pakora was limited to the Bhajji’s , which my mother used to make at home and usually consisted of Vazaka Bhajji, Vengaya Bhajji and Uralakizangu Bhajji. The word Pakoda in Chennai those days used to be associated with the semi crisp snack item sold by Lala Sweet Meat Stall (opp to Roxy Theatre) in Purasawalkam High Road in Chennai. It is only during the course of my travel all over India (courtesy my stint with Indian Air Force) that I realized that there is a mind-boggling variety of Pakoda’s available in this country. A plate of Pakoda is always welcome at any place and on any occasion. The by lanes of Chandini Chowk in old Delhi are famous for their Paneer Pakoda, Palak Pakoda, Gobi ka Pakoda and my all-time favorite. Bread Pakoda..Hyderabad and Jodhpur are famous for their Mirchi Ka Pakoda (Chilli) which is real fireworks. Pakode Wali Kadi or Kadi Pakoda is a popular Gujarati dish in which the pakoda’s are soaked in yogurt gravy and eaten as a side dish with chappati. Pokoda’s are not to be confused with another South Indian snack called Ribbon Pakodam (a fried South Indian snack) which has a longer shelf life and is much different from our normal pakoda’s. P