Editing Pakora (section)

==History==
An early variation of pakora appears in Sanskrit literature and Tamil Sangam literature but the recipe is not clearly provided as they only mention it as 'a round cake made of pulse fried in oil' and 'crispy fried vegetables' which were served as part of the meals.<ref>{{cite book |title=A Sanskrit-English Dictionary |last=Monier-Williams |first=Monier |author-link=Monier Monier-Williams |year=1995 |publisher=Motilal Banarsidass |location=[[New Delhi]] |isbn=81-208-0065-6 |page=914 |url=http://www.sanskrit-lexicon.uni-koeln.de/monier/index.html |access-date=30 June 2010}}</ref><ref>Food habits as represented in Sangam literature by Ce Namacivayam, 1981</ref> Early known recipes come from [[Manasollasa]] (1130 CE) cookbook which mentions ''"Parika"'' (pakoda) and the method of preparing it with vegetables and gram flour.<ref name="Achaya2003">{{cite book|author=K.T. Achaya| author-link=K. T. Achaya| title=The Story of Our Food|url=https://books.google.com/books?id=bk9RHRCqZOkC |year=2003| publisher=Orient Blackswan |isbn=978-81-7371-293-7|page=85}}</ref> Lokopakara (1025 CE) cookbook also mentions unique pakora recipe where gram flour is pressed into fish-shaped moulds and fried in mustard oil.<ref>Feasts and Fasts: A History of Food in India, pg151, Colleen Taylor Sen · 2015</ref>