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PrintBHANG KA PAKORA
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Wash and cut the vegetables in big chunks. Mix together besan, soda- bicarb and salt together.
- To this mixture add bhang seed powder, ajwain, red chili powder, and pomegranate seed powder. Add enough water to make batter of dropping consistency.
- Heat oil in a kadai. Dip the vegetable pieces one by one in the batter such that they get completely smeared with the batter from all around.
- Then deep fry them on medium fire till golden crisp. Bhaang pakoras are ready to be served hot.
INGREDIENTS
- 250 grams Besan
- 200 grams Potatoes
- 200 grams Cauliflower
- 150 grams Onions
- 100 grams Spinach
- 200 grams Brinjal
- 10 grams Bhang seed powder
- 2 grams Soda-bicarbonate
- 5 grams Ajwain
- 5 grams Pomegranate seed powder
- Salt to taste
- Cooking oil for deep-frying
5 comments for “Bhang Ka Pakora”
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I really like this Bhang Ka Pakora as I went to India the people recommend us to eat this. I and my mates really enjoyed its best thesis writing service I will suggest to everyone who will go there, must try it.
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