u003cbr/u003eBhaji and Pakoras are similar in that they both consist of sliced vegetables coated in a spiced batter and deep-fried until crispy. While the terms are often used synonymously, the names u0022bhajiu0022 and u0022pakorau0022 can vary in usage based on regional preferences and culinary traditions.u003cbr/u003eu003cbr/u003eu003cbr/u003eIn some regions, particularly in South India, the term u0022bhajiu0022 is commonly used to refer to fritters made with a batter primarily composed of besan (chickpea flour) and spices. Onion Bhaji falls into this category, where thinly sliced onions are mixed with the besan batter and fried until golden and crispy.u003cbr/u003eu003cbr/u003eu003cbr/u003eOn the other hand, u0022pakorau0022 is a more widely used term in Indian cuisine and can encompass a broader range of fritters. Pakoras can be made with various ingredients, such as onions, potatoes, vegetables, or even paneer (Indian cheese), or “bread cutlet” which is a deep-fried slice of batter-coated bread (no, this is not very healthy…). The pakora batter, which is often looser than what is used for bhaji may include a combination of chickpea flour, rice flour, or other flours along with spices.