Uttarakhand, known for its majestic Himalayan landscapes and spiritual significance, is also renowned for its unique and flavorful cuisine. Rooted in simplicity and the use of locally available ingredients, the food of Uttarakhand reflects the rustic charm of the region. Among the variety of traditional dishes, Urad ke Pakode stands out as a popular snack that is both delicious and deeply connected to the culinary heritage of the state.

These crispy fritters made from urad dal (black gram) are a cherished delicacy in many households across Uttarakhand, especially during the monsoon season and festivals. Urad ke Pakode is not just a snack but also a symbol of the state’s rich food culture, which values sustainability, minimalism, and a deep connection to nature.

The Simplicity of Ingredients

Urad ke Pakode is made using black gram, an ingredient that has been a staple in the hills of Uttarakhand for centuries. Black gram is packed with protein and is known for its earthy flavor and dense texture, making it ideal for hearty dishes that provide sustenance in the hilly terrain.

The basic ingredients for Urad ke Pakode include:

• Urad dal (black gram): Soaked and ground to a thick paste, urad dal forms the base of these pakodes.
• Green chilies and ginger: For a touch of heat and a burst of flavor.
• Coriander leaves: To add freshness and aroma.
• Cumin seeds: Common in many Uttarakhand dishes, cumin adds a warm, earthy note to the fritters.
• Asafoetida (hing): A pinch of hing enhances the digestive properties of the dish and adds a subtle, distinctive flavor.
• Salt and turmeric: Simple seasonings that bring out the natural flavors of the ingredients.

These ingredients are mixed together to form a batter, which is then shaped into small fritters and deep-fried until golden brown and crispy. The result is a snack that is crunchy on the outside, soft and fluffy on the inside, with an irresistible combination of flavors and textures.

A Snack for All Occasions

In Uttarakhand, Urad ke Pakode is a versatile dish that can be enjoyed in various settings. It is commonly served as an evening snack with a steaming cup of chai, making it the perfect accompaniment to a rainy day in the hills. The pakodes are often enjoyed with green chutney made from mint, coriander, and tamarind, which adds a tangy contrast to the richness of the fritters.

During festivals and special occasions, Urad ke Pakode is often prepared as part of a larger meal, served alongside traditional dishes like Aloo Gutook (spiced potatoes), Bhang ki Chutney (a tangy chutney made from hemp seeds), and Jhangore ki Kheer (a millet-based dessert). The pakodes are also a popular offering during religious ceremonies and community gatherings, where they are served as prasad (sacred food) to guests.

In rural areas, the dish holds particular importance during the harvest season. Farmers returning from the fields after a long day of work are often greeted with freshly made Urad ke Pakode, symbolizing the warmth and hospitality of Uttarakhand’s people.

Health Benefits of Urad Dal

Apart from its irresistible taste, Urad ke Pakode also offers several health benefits, thanks to the key ingredient—urad dal. Black gram is a powerhouse of nutrients, rich in protein, fiber, and essential minerals like magnesium, potassium, and iron. It is also known for its ability to aid digestion, thanks to its high fiber content and the presence of essential amino acids.

In Uttarakhand, where the terrain is challenging and the climate can be harsh, traditional foods like Urad ke Pakode provide the necessary energy and nourishment to sustain people throughout the day. The use of simple, locally sourced ingredients like black gram is a reflection of the state’s emphasis on wholesome and sustainable eating practices.

Cultural Significance

Urad ke Pakode, like many traditional foods in Uttarakhand, has a cultural significance that goes beyond its role as a snack. Food in the state is deeply intertwined with the land, the seasons, and the community. The preparation and sharing of food, especially during festivals, is a way to strengthen social bonds and maintain cultural traditions.

In the hill regions of Uttarakhand, food is often prepared using methods that have been passed down through generations. The use of hand-pounded spices, stone-ground dal, and slow-cooking techniques preserves the authenticity of the flavors and enhances the nutritional value of the ingredients. Urad ke Pakode is a dish that embodies this traditional approach to cooking—simple yet rich in flavor, and deeply connected to the local environment.

Variations of Urad ke Pakode

While the basic recipe for Urad ke Pakode remains consistent, there are several regional variations across Uttarakhand. In some areas, finely chopped onions and garlic are added to the batter for an extra layer of flavor. In other regions, the pakodes are stuffed with spiced vegetables or paneer (Indian cottage cheese) before being fried, creating a heartier version of the snack.

In addition to the classic deep-fried version, there are also healthier variations where the pakodes are shallow-fried or even steamed, making them a lighter option for health-conscious individuals.

Conclusion

Urad ke Pakode is more than just a snack in Uttarakhand—it is a symbol of the state’s culinary heritage and a reflection of its people’s connection to the land. Whether enjoyed during a casual tea break or served as part of a festive meal, these crispy fritters capture the essence of Uttarakhand’s simple, wholesome, and flavorful cuisine. The next time you find yourself craving something warm and crunchy, try making Urad ke Pakode and experience the taste of the hills in every bite.