Editing Pakora (section)

==Preparation==
Pakoras are made by coating ingredients, usually vegetables, in a spiced batter, and then deep frying them.

Common varieties of pakora use [[onion]], masoor dal (lentil),<ref>{{cite web |title= Masoor Dal Pakora Recipe |url=https://bharatkirasoi.com/crispy-masoor-dal-pakoda/ |website= |date=27 August 2022 |access-date= 9 Jan 2023}}</ref> suji (semolina),<ref>{{cite web |title= Suji Pakora Recipe |date=22 September 2022 |url=https://bharatkirasoi.com/suji-pakoda/ |access-date= 5 Feb 2023}}</ref> chicken, [[Taro|arbi]] root and leaves, [[eggplant]], potato, [[chili pepper]], spinach, [[paneer]], [[cauliflower]], [[Mentha|mint]], [[Plantain (cooking)|plantain]] or baby corn.<ref name="Sophisticated Gourmet">{{cite web |last1=Siddiqi |first1=Kamran |title=Mom's Onion Pakora Recipe |url=https://www.sophisticatedgourmet.com/2016/05/onion-pakora-recipe/ |website=Sophisticated Gourmet |date=19 May 2016 |publisher=Sophisticated Gourmet |access-date=24 May 2020}}</ref> 

The batter is most commonly made with gram flour or a mixture of gram flour and rice flour but variants can use other flours, such as buckwheat flour. The spices used in the batter are up to the cook and may be chosen due to local tradition or availability; often these include fresh and dried spices such as chilli, fenugreek, ginger, cardamom, turmeric and coriander.