The best pakora depends on your taste! Vegetable pakoras are light and crispy, chicken pakoras are savoury and satisfying, and fish pakoras have a unique flavour. At Punjab Pakora, our customers love the mixed vegetable pakora for vegetarians and the spiced chicken pakora for meat lovers.

Pakoras can be a healthier snack when enjoyed in moderation. They’re made with fresh ingredients like vegetables, spices, and gram flour, which is gluten-free and protein-rich. However, because they are fried, consuming them occasionally is the best approach.

Absolutely! Pakoras are extremely popular in Scotland and can be found in Indian restaurants, takeaway shops, and supermarkets. Punjab Pakora specialises in freshly made pakoras, available across Scotland.

Pakoras are often referred to as “fritters” in English, as they involve a batter coating fried until crispy. However, the term “pakora” is widely recognised on its own.

Pakoras are loved in Scotland due to their flavourful spices, crispy texture, and versatility. Their introduction by South Asian communities has made them a staple in both Indian restaurants and Scottish takeaways especially Haggis Pakora. (And possibly our mutual love for deep fried crispy batter.)

No, pakoras and samosas are different dishes. Pakoras are made by deep-frying ingredients coated in a spiced gram flour batter, while samosas are stuffed pastry pockets that are fried or baked. Both are delicious Indian snacks.

The famous Chicken Tikka Masala is believed to have been invented in Scotland! This creamy, mildly spiced curry was created to suit local tastes, making it a global sensation. (We also invented the Iron Brew and Haggis Pakora too)

Pakoras are believed to have originated in India, with roots tracing back to ancient culinary traditions. They’ve evolved over time and are now enjoyed worldwide, including in Scotland!

Pakoras are individual pieces of vegetables or meat coated in batter and fried, while bhajis are typically shredded vegetables mixed directly into the batter and fried as clusters. Both are crispy and delicious.

Pakora batter is made from gram flour (chickpea flour), water, and a mix of spices like cumin, coriander, turmeric, and chilli powder. This batter gives pakoras their unique texture and flavour.

Pakoras are crispy due to the use of gram flour in the batter, which creates a light, crunchy texture when fried. Ensuring the oil is at the right temperature also contributes to their crispiness.