A friend said about pakoras "I get it, its another name for a fritter". That is exactly correct. Its anything you want, battered and fried. Onions, potatoes, cauliflower, chicken, eggs, bread, sandwiches - whatever you want. What makes it a pakora is that the batter is made from besan (chickpea flour).
These are apple pakoras, which I never saw in India. They do have apples, and like a state fair, there's nothing they won't cover with batter and drop in oil, so I'm sure these get made somewhere. At home, they're fast and easy to make.
I started with two big apples, peeled, cored and sliced into long, thin pieces.
What you're supposed to do is make the batter separately, so you can whip it well to get an extra fluffy mix. What I did was just dump everything in the bowl. You probably want about a cup of besan and half a cup of water. It should be like cake batter, so adjust as necessary. I also added cumin seeds, corriander seeds, brown mustard, salt, curry powder, and chili powder. Curry powder is not at all authentic in Indian cuisine, but that doesn't change the fact that it tastes good (replace curry powder with garam masala for authenticity). Mix it all up.
Then fry it! I used canola oil, and shallow fried. I don't fry that often so don't keep frying oil around, and don't reuse the oil. Medium heat, 5-7 minutes a side.
The side that starts on the bottom will be flat, and the top will be textured. The apples will be mushy inside, like pie filling. If you used big apple slices, you might be able to keep some crunch, if you're into it.
I served them with chutney (more on the chutney later).