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Pakora: Pah-CORE-ah, Indian. Fritters made from potato, cauliflower, eggplant, onion or other vegetables battered in chickpea and rice flour. Pakoras are usually served with tamarind or mint chutney for dipping. Called bhajjias in Bombay, they are a popular street snack throughout India. Dining critic Tucker Shaw recommends the shrimp pakora at India Oven on South Colorado Boulevard. | Sources: “The Dance of Spices,” by Laxmi Hiremath, and “My Bombay Kitchen,” by Niloufer Ichaporia King | Kristen Browning-Blas
