dahi cabbage pakoda
0Dahi vada (also known as Dahi Bhalla in Punjabi , Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Odia and Doi Bora in Bengali) is an South Asian chaat, prepared by soaking vadas in thick dahi (yogurt).[citation needed]
The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis or boondi. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above.
Sambhar vadas and Rasam vadas are also popular snacks in southern India.Among the Muslim Cape Malays of South Africa, pakoras are known as dhaltjies and are usually eaten as an appetizer during iftar, or as appetizers for weddings, births, or similar occasions.
In southern states of India, such preparations are known as bajji rather than pakora. Usually the name of the vegetable that is deep fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep fried. In such states, pakoda is taken to mean a mix of finely cut onions, green chillies and spices mixed in gram flour. This is rolled into small balls or sprinkled straight in hot oil and fried. These pakodas are very crisp on the outside and medium soft to crisp inside. There is also a variety that is softer overall, usually termed medhu pakoda in restaurants, that is made of any other ingredients, such as potatoes.Pakoras are created by taking one or two ingredients such as onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, chili pepper, or occasionally bread[5] or chicken and dipping them in a batter of gram flour and then deep-frying them. The most popular varieties are pyaaz pakora, made from onion, and aloo pakora, made from potato. Other variations are paalak pakora, made from spinach, and paneer pakora, made from paneer (soft cottage cheese). When onions, on their own, are prepared in the same way, they are known as onion bhajji. A version of pakora made with wheat flour, salt, and tiny bits of potato or onion (optional) is called noon bariya (nūn=salt) (Hindi: नूनबरिया), typically found in eastern Uttar Pradesh in India.