Bhaang Ke Pakore

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

Method

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