Pakoras are created by taking one or two ingredients and dipping them in a batter of gram flour and then deep-frying them. When onions, on their own, are prepared in the same way, they are known as onionbhaji. A version of pakora made with wheat flour, salt, and tiny bits of potato or onion (optional) is called noon bariya (salt) typically found in eastern Uttar Pradesh in India.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. Pakoras are popular across Pakistan, where they generally resemble those found in India. They are sometimes served in a yoghurt based curry. Pakoras are also encountered in Afghan cuisine. In China, they are called pakoda.
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