Bhaang Ke Pakore

A typical North Indian speciality that is prepared with various vegetables fried in besan batter enriched with bhaang. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Cauliflower , Potatoes
Cuisine Bihari
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Bhaang Ke Pakore

  • 5-6 florets Cauliflower
  • 2 medium Potatoes
  • 2 medium Onions
  • 2 long Brinjals
  • 5-6 leaves Spinach
  • 4 Big Green chillies
  • to deep fry Mustard oil
  • 1 teaspoon Chaat masala
  • 1 cup Gram flour (besan)
  • a pinch Soda bicarbonate
  • to taste Salt
  • 1 teaspoon Carom seeds (ajwain)
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Pomegranate seed powder
  • 2 teaspoons Bhang seed powder


  1. Peel and wash potatoes and onions. Cut them into roundels of medium thickness. Wash and cut the brinjals into long quarters. Immerse the brinjals and potatoes in water. Keep cauliflower florets in salted water. Remove stems, wash spinach leaves under running water.
  2. Wash, slit the green chillies on one side and de-seed. To make the batter, sieve gram flour, soda bi-carbonate and salt together. Add carom seeds, red chilli powder, pomegranate seed powder and bhaang seed powder. Add enough water (about 1 cup) to make a thick batter of coating consistency. Heat mustard oil in a kadhai to smoking point, reduce to medium heat.
  3. Dip the cut vegetables, one by one, in the batter and deep fry until light golden. Remove and cool. Reheat oil and deep fry again over moderately high heat until golden brown and crisp. Arrange pakoras over a paper doiley in a platter, sprinkle chaat masala and serve with mint chutney.

Nutrition Info

Calories 482.91
Carbohydrates 43.295
Protein 13.866
Fat 29.424
Other Fiber 2.347