Holi is known as the festival of colours. Pink noses, red foreheads, yellow hair and green cheeks are a common sight on this day.
Another speciality is the food. Plates everywhere are filled with Holi-special food such as gujiyas and malpuas.
And since ‘pakodas’ have been the flavour of the season, we bring to you mouth-watering bhang pakodas!
Ingredients
. 4 cups besan (gram flour)
· 3 big potatoes (Sliced)
· 2 large onions (Sliced)
· 1 tsp soda
· 2 tbsp pomegranate seed powder (anardana)
· 1 cup chopped spinach (palak)
· 2 tsp bhang (2 golis ground & mixed with water to a paste)
· 1 tsp red chilli powder (lal mirchi)
· 1 tsp carom seeds (Ajwain)
· Salt to taste
· Oil for deep-frying
Method:
1. Combine the besan, soda and salt in a big bowl.
2. Add ajwain, red pepper, pomegranate and bhang seeds.
3. Mix very well and gradually add a good amount of water until it reaches a pouring consistency.
4. Heat good amount of oil in a pan.
5. Dip the vegetable pieces one by one in the batter in such a way that they get completely smeared with the batter from all the sides.
6. Deep fry on medium flame until it turns golden and crisp.
7. Drain on oil absorbent paper and serve piping hot.
Recipe: Puja Dang
Camera: Athar Rather
Editor: Ashish Maccune
Producer: Chandni Sharma
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