Naqli Bhang Ke Pakore

Ingredients list for Naqli Bhang Ke Pakore

• 2 medium Onions sliced
• 2 medium Potatoes sliced
• 1/4 small Cauliflower (florets, sliced)
• 4 Big Green chillies sliced
• 1 cup Gram flour (besan)
• 1/2 medium Spinach bunch
• 5-6 cloves Garlic
• 1 inch piece Ginger
• 1/4 medium Fresh coriander leaves bunch
• 1/2 medium Fenugreek leaves (methi) bunch
• to taste Salt
• 1/4 teaspoon Carom seeds (ajwain)
• 2 teaspoons Chaat masala
• 2 tablespoons Poppy seed (khuskhus) paste soaked and ground
• to deep fry Oil
• 1/2 teaspoon Red chilli powder
• as required Mint chutney

Method

1. Take gram flour in a bowl and add the sliced vegetables. Grind together spinach, garlic, ginger, coriander leaves, fenugreek leaves with a little water.
2. Add this paste to the bowl along with salt, carom seeds, one teaspoon chaat masala, ground poppy seeds and mix well. Heat sufficient oil in a kadai. Drop lumps of the batter into the hot oil and deep fry till half done.
3. Drain onto an absorbent paper. Just before serving, press the pakore slightly and deep fry once again in hot oil till crisp. Drain onto an absorbent paper. Mix remaining chaat masala and red chilli powder in a small bowl. Sprinkle this over the pakore and serve hot with mint chutney.

Nutrition Info