Mix Pakoda
Monsoon nostalgia in a bite
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What vegetables are included in the Mix Pakoda?
The mix usually features sliced potatoes, onions, cauliflower florets, and sometimes spinach or eggplant.
Is the batter gluten-free?
Yes, traditional pakoda batter is made purely from chickpea flour, making it naturally gluten-free.
Are these fritters very spicy?
They contain a moderate spice mix like carom seeds(ajwain), chili powder, and turmeric, giving them a warm, savory flavor.
What dips accompany Mix Pakoda?
They are almost always served with a bright green mint-coriander chutney and sweet tamarind sauce.
Do they stay crispy for a long time?
Pakodas are best enjoyed hot and fresh; they tend to lose their crunch if left out for too long.
About Mix Pakoda
The pakoda is one of the oldest street fritters in the Indian repertoire, a gram-flour batter snack eaten across the north whenever the weather turns cool or wet. Besan, the flour milled from chickpeas, gives the batter its nutty flavour and its ability to crisp without absorbing too much oil, and it carries spice well. A mixed pakoda simply means more than one vegetable goes into the same batch, so each piece eats a little differently from the last.
At BHARAT the batter is mixed fresh, seasoned with ajwain, turmeric, and red chilli, the carom seeds adding both aroma and a note that settles the stomach after frying. Into it go sliced potato, onion, whole spinach leaves, and small cauliflower florets, each dipped and dropped into hot oil in batches so the fritters colour evenly to a deep gold. Because the coating is pure gram flour it contains no wheat, and the masalas are ground in-house by our chef from Uttarakhand. The dish is vegetarian, with no pork or meat product involved.
You get six pieces to a portion, a deliberate mix of vegetables rather than one repeated shape, which sets it apart from our single-ingredient paneer pakoda. They are at their best straight from the fryer, while the outside is still crisp and the inside soft, and they soften if left to stand. We send them out with bright mint-coriander chutney and, as is traditional, they go particularly well with a glass of masala chai on a quiet afternoon.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or get it delivered. Visit BHARAT →
See also: the Snacks & Chaat menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.