Chef and author Priyanka Naik joins TODAY to share two of her favorite snacks to prepare for Holi, the Festival of Colors. She shows how to make crispy vegetable pakoras and sweet saffron jalebis.

Palak Chaat, but not as you know it! This is my version, made with crispy palak pakora, rather than deep-frying each spinach leaf. It’s quicker to make than the original and every bit as irresistible.

Pakora is a popular street food in India, often enjoyed with a cup of hot chai tea. The vegetables featured inside the crispy fritters change with the season and the batter’s spices are adjusted to ...

Discover healthy and tasty air fryer pakoda recipes that are crispy, flavorful, and made with little to no oil. Perfect for ...

Steven Gedra, chef-owner of The Black Sheep Restaurant & Bar in Buffalo, New York, likes to use pumpkin to bulk up these fluffy, savory pakora which he often includes on his bistro’s menu. Ginger and ...

Keema bread pakoda tastes the best when served with green chutney. Bread pakoda has always been a beloved snack across India, cherished for its crispy exterior and comforting flavours. From classic ...

One of the most popular preparations is jackfruit seed pakora, a crispy snack ideal for tea time get-togethers. This addictive delicacy mixes coarsely ground jackfruit seeds with gram flour, rice ...