Bhaji vs. Pakora — What's the Difference?

Bhaji, in the context of Indian cuisine, typically refers to a type of fritter made primarily with onion slices coated in a seasoned gram flour (chickpea flour) batter and deep-fried until golden. The term is most famously associated with "onion bhaji," a staple appetizer in Indian restaurants worldwide. Pakora, on the other hand, represents a broader category of Indian fritters that can be made from a wide range of ingredients, including vegetables like potatoes, spinach, cauliflower, and paneer (Indian cottage cheese), as well as meats in some regional variations. Like bhajis, pakoras are coated in a spiced gram flour batter and deep-fried.

Bhajis focus on the mild, sweet flavor of the onions, enhanced by spices like turmeric, chili powder, and sometimes carom seeds, offering a crispy exterior with a soft, savory interior. The choice of spices in the batter of pakora can vary widely, incorporating garam masala, fenugreek leaves, and ajwain, among others, resulting in a crispy and flavorful snack.

The main distinction lies in their ingredients and, to some extent, regional preferences. Bhaji has come to be closely associated with onion fritters in many places, whereas pakora encompasses a wider variety of ingredients. Both snacks are served with chutneys or sauces, such as mint or tamarind chutney, enhancing their flavors.

The terms bhaji and pakora might be used interchangeably, reflecting local linguistic preferences. However, in international cuisine, the distinction often holds, with bhaji being synonymous with onion fritters and pakora referring to a more diverse range of fried snacks.

Both bhajis and pakoras are integral to Indian snack cuisine, enjoyed at various occasions, from everyday tea times to grand celebrations and festivals. They exemplify the rich tradition of Indian deep-fried foods, offering a blend of textures and flavors that have gained popularity worldwide.