A cup of chai is usually considered incomplete without pakodas, especially in desi households. Eating pakodas with chai is the go-to indulgence for many people when the monsoon hits, and rightly so. Few things are as satisfying as sipping on a hot brew and munching on a crunchy, deep-fried snack alongside. Be it salty, spicy or even sweet, kitchens in Indian households have been known to churn out a variety of pakodas. Here are six types of pakodas from around India that you must try: 

Patrode

Patrode are unusual pakodas made with colocasia leaves. A spiced batter made with besan is slathered on the leaves, which are then rolled, steamed and fried. The crispy snack is also known as ‘rikvach’ in Uttar Pradesh, Bihar and Himachal Pradesh. Since colocasia leaves are rich in iron, patrode are considered a nutritious snack.

Sanna pakodas

A popular Sindhi dish, sanna pakodas are fritters made by double frying pakoras made with chickpeas and gram flour. A mix of assorted chopped vegetables is used in the preparation of sanna pakodas, which are first fried as big chunks. Then, the crispy chunks are broken into smaller pieces and deep-fried again. 

Hurda bhajji

Hurda bhajji are pakodas made with jowar or sorghum. They are crisp on the outside and soft on the inside. A winter specialty in rural Maharashtra, they are made by dipping the grains in a spicy batter and then deep-frying the coated versions until they are golden brown. Hurda bhajji are best enjoyed with chilli thecha. 

Pazham poriPazham pori are essentially banana fritters made with ripened ‘nendram pazham’, a local variety of banana that is known for its taste and colour. Mostly enjoyed with a cup of tea, pazham pori is a quintessential Malayali snack. The sweetness from the banana complements the salty batter which forms the outer covering. 

Punugulu

A popular street snack from the coast of Andhra Pradesh, punugulu are dumpling-like pakodas made with leftover idli batter that has been spiced. Punugulu are best enjoyed with coconut chutney or peanut chutney. Crispy on the outside and soft on the inside, the snack is also well known in Hyderabad. 

Bajka

Mainly made with vegetables like pumpkin and bottle gourd, bajka are essentially thick slices of vegetable that have been batter fried. A crunchy exterior and soft interior characterises this snack, which usually uses vegetables that tend to become mushy when cooked. The batter used for preparing bajka is usually made with besan.