You can buy various types of pakora made with vegetables (chilli, potatoes, cauliflower, spinach, onion, anything really), egg, cheese (paneer), bread, chicken or sweet coconut. It’s a simple and common snack all over India, from north to south, east to west. It is famous as narkoler bora (narkol means coconut and bora means pakora) in Bengal. Coconut pakora is crispy and crunchy with gram flour and coconut. Coconut pakora is a very tasty recipe to be served with green coriander chutney, tomato sauce and sweet imli chutney. I also found this dish served in a couple Indian restaurants in Italy, but the taste was not quite the same and I could not recall what the main difference was, but it was definitely less tasty. When prepared properly, coconut pakora is absolutely delicious and can blow your mind!
Mix grated coconut, rice flour, salt, sugar, green chilli paste in a bowl. Take 1 tbsp of the coconut mixture & press by palms & keep aside. Like this give all the mixture pakora shape.
Heat oil in a wok. Deep fry the pakoras till golden brown. Take out from the oil and serve coconut pakora with steamed rice.