Rajasthani Bhang Pokoda

Bhang ke Pakore (Rajasthan)
200 gm cauliflower
200 gm potatoes
150 gm onions
200 gm brinjal
100 gm spinach
Oil to deep fry
250 gm besan
2 gm soda bicarb
Salt to taste
5 gm ajwain
5 gm pomegranate seed powder
10 gm bhang seed powder

Peel and wash all the vegetables.
For the batter, sieve gram flour, soda bicarb and salt together. Add ajwain, red chilli powder, pomegranate seed powder and bhang seed powder. Add enough water to make a thick batter.
Dip the vegetables in the batter and deep fry on medium flame until light golden.

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