How to make 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.
Main Ingredients : Cauliflower (फूलगोभी), Potatoes (आलू)
Cuisine : Bihari
Course : Snacks and Starters
For more recipes related to Bhaang Ke Pakore checkout Tandoori Gobhi Masala - SK Khazana, Gobhi ke Pichke Pakore . You can also find more Snacks and Starters recipes like Dosa Dhokla Mewewali Meethi Kachori Poached Eggs in Tomato Chilli Sauce Kanda Bhajiya - SK Khazana
Bhaang Ke Pakore Recipe Card
Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.
Prep Time : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Bhaang Ke Pakore Recipe
Cauliflower 5-6 florets
Potatoes 2 medium
Onions 2 medium
Brinjals 2 long
Spinach 5-6 leaves
Green chillies 4 Big
Mustard oil to deep fry
Chaat masala 1 teaspoon
Gram flour (besan) 1 cup
Soda bicarbonate a pinch
Salt to taste
Carom seeds (ajwain) 1 teaspoon
Red chilli powder 1 teaspoon
Pomegranate seed powder 1 teaspoon
Bhang seed powder 2 teaspoons
Method
Step 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.
Step 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.
Step 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 Kcal
Carbohydrates : 43.295 gm
Protein : 13.866 gm
Fat : 29.424 gm
Other : 2.347
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
