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.

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

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 ...

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 ...

In a large, deep, non-metallic bowl, mix the gram flour, onion and garlic paste, turmeric, coriander and cumin powder, cayenne pepper and salt to taste. Add some water and mix well to form a thick ...

India's 4 p.m. chai time is a cherished ritual, paired with regional snacks like pakoras, samosas, kachoris, and bhajiyas. These warm, crispy treats complement spiced tea, embodying tradition and ...