The Bhang Ke Pakore or the Bhang Pakora are the fritters prepared with the batter having the bhang seeds. The Bhang Ke Pakore Recipe is another important and integral Holi recipe. The celebration of the festivals colour, Holi is incomplete without the addition of Bhang in the food. There are various ways to include Bhang in the dishes, but the most common is to prepare Thandai and Pakora. The celebration of Holi is imagination without the bhang.
Bhang ke Pakore
- Author: Chandni Agrawal
- Recipe Category: Snacks
- Cuisine: Indian
Description: The Bhang Ke Pakore are the fritters prepared with the batter having the bhang seeds.The Bhang Ke Pakore Recipe is an important Holi dish. Learn to make it.
Let’s learn how to make ‘Bhang Ke Pakode’ step by step at home on Holi.
Ingredients for Bhang Ke Pakore Recipe:
- Besan (Gram Flour) – 250 grams
- Potatoes – 200 grams
- Spinach (Palak) – 100 grams
- Bhang Seed Powder – 10 grams
- Pomegranate Seed Powder (Anar Dana Powder) – 5 grams
- Baking soda – 2 grams
- Cauliflower (Phool Gobi) – 200 grams
- Brinjal (Baingan) – 200 grams
- Carom Seeds (Ajwain) – 5 grams
- Onions – 150 grams
- Red Chilli Powder – As per taste.
- Salt – as required
- Oil – as required
Note: You can use any oil for deep frying the Bhang Ke Pakore or fritters.
Steps for Bhang Ke Pakore Recipe:
The preparation for the bhang Ke Pakore Recipe is also very similar and simple like other fritters. You just have to prepare the batter and deep the pakora.
Pre-Preparation:
Wash and Chop Veggies:
- Take all the vegetables one by one.
- Sash them nicely under running water.
- Now, peel and chop the vegetables.
- Keep these chopped vegetables aside.
Bhang Ke Pakore Batter:
- Sieve gram flour (besan) in the large bowl.
- Also, sieve the baking soda and salt together.
- Now take another bowl for making the batter.
- Add all the sieved ingredients in the bowl.
- Add bhang seed powder and the ajwain seeds.
- Also, add the red chilli powder and mix it nicely.
- Now, add pomegranate seed powder and mix again.
- Add water in the bowl and mix it to make thick batter.
- Keep adding water as it is required. Do not add all at once.
- Keep this batter for Bhang Ke Pakore aside.
Note: You can add amchur powder instead of pomegranate powder.
Make the Bhang Ke Pakore at Home:
- Now, take a deep kadai or frying pan.
- Place this pan on the stove.
- Add saffola active oil in the kadai for frying.
- Turn on the flame and heat the oil.
- As the oil became hot, take the peeled veggies.
- Dip these chopped vegetables in the batter.
- And slid the coasted veggies with batter into the hot oil.
- Fry the Pakore for a while until they became golden and crispy.
- Do the same process for rest of the vegetables and batter.
- Transfer the fried Pakore one by one from pan into a plate.
- Remove the excess oil from them using kitchen paper towels.
And the Bhang Ke Pakore is ready!
Note: Fry the Pakore on the medium flame.
Additional Information:
- Calories: 610 calories
- Total Time: PT20M
- Serves: 4
- Date Published: 2017-03-05
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Just like they are prepared in no time, they get over within few minutes. After the Bhang Thandai, another most common bhang dish prepared at home is the ‘Bhang Ke Pakode’. Eating the food having the bhang is the most fun part of the Holi enjoyment. This Bhang Pakora Recipe is the traditional dish of the Rajasthan. It is also called as “Rajasthani Bhang Ke Pakore”. These Bhang Ke pakora are commonly prepare on the festival of Holi at every house.
This a special and a unique Holi recipe from Rajasthan. It is easy to make the Bhang ke Pakore at home for the Holi. You can easily prepare the batter for the Bhang Ke Pakore in advance and fry them after the celebration is over. This speciality dish of Holi is generally prepared in place of the Thandai. This easy to make Bhang Ke Pakore can be instantly finished. One small bite and you can feel tipsy. So, have it with precaution!
This Holi special dish is enjoyed by people in the form of savoury snack. The Bhang Ke Pakore is nothing but the deep fried dumplings made from the batter of gram flour and spinach. The crunchy pungent onions are dipped in the chickpea flour batter. Even the potatoes or any veggies are coated with the batter with the little bit of bhang. Make this interesting pakora infused with bhang and treat your guest.
Remarks:
- Refrain from eating too much of the Bhang Ke Pakore.
- You can make the batter spicy or less spicy as per your choice.
- All different veggies can be used to make the Bhang fritters.
- If you are Jain, then avoid onions and garlic in the batter.
- But if you eat onions and garlic, then use the ginger-garlic paste.
- You can also sprinkle some Chaat Masala over the fried fritters.
Serving Suggestion:
- Serve Hot Bhang Ke Pakore with homemade tomato sauce.
- You can serve with the tasty coriander chutney.
- Even the tangy raw mango chutney will taste nice with it.
- The Bhang Ke Pakore can be eaten with Bhang Thandai.
- You can have it with the either sweet or salted Lassi.
Quick Tip:
- The batter for the Bhang Ke Pakore must be of the dropping consistency.
- Check the oil, whether is heated or not before you begin to fry the fritters.
- You can add the Turmeric Powder or Haldi in the batter of the bhang pakora.
- For little tanginess, you can amchur or homemade dry mango powder in the batter.
