Monsoon is the ultimate time when you can
pamper yourself with yummylicious food. A rainy day with a steaming hot cup of
tea and some mouth-watering pakoras can fade
away those monsoon blues right up. It doesn't matter if the bhajiysa we love most is prepared of potatoes, cauliflower,
paneer, or chicken, there isn't a single-family in India that hasn't had a tasted
deep-fried delights - pakora at some point of time or the other.
This climate perfectly connects to the saga
of pakora and chai, and there aren't many who can defy these crispy fritters. And
we have a diversity of these in India. From bhajis fried in Maharasthra,
pakoras in North India to begunis in West Bengal, the names vary but constantly
remind that aroma of crusty, deep-fried vegetables. We all have very special
recipes for pakoras, but we all love to gobble them with hari chutney, tomato
chutney, tikhi chutney, dahi, and ketchup.
this is August and the rain is here, greet it with open arms. Go out enjoy the breezy monsoon but do not forget to hog on to a large plate of hot and piping pakoras. So, let’s check out some famous and unique bhajiyawalas you've gotta try this season for