Bhang Pakora

Bhang Pakora is a different yet simple dish eaten during holi festival. Crispy, crunchy and spicy pakora is a very popular recipe during holi. Normally bhang ladoo, bhang pakoras or bhang sharabt, thandaai are the must including items of many holi parties.
Cooking Time: 35 Minutes
Servings: 3-4

  • 100 gm cauliflower
  • 100 gm potatoes
  • 100 gm onion
  • 100 gm spinach
  • 100 gm brinjal
  • 200 gm besan (Gram Flour)
  • 5 gm ajwain
  • 10 gm bhang (cannabis) seed powder
  • salt to taste
  • oil
  • 2 gm soda bicarb
  • 2 gm Pomegranate seed powder
  1. Wash and peel all the vegetables
  2. Cut all the veges into small pieces.
  3. Combine soda-bacarb, besan and salt and sieve it.
  4. Now add bhang powder, ajwain, Pomegranate seed powder and red chilli powder.
  5. Add little water at a time to  make a thick batter.
  6. Heat oil in a pan.
  7. Dip the vegetables in the besan mixture and deep fry on medium heat until golden brown.
  8. Pakoras are ready and can be served hot with green chutney or tomato ketch-up.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.