Bhaang ke Pakore Recipe


  • 100 gm Onions
  • 100 gm Brinjals
  • 150 gm Potatoes
  • 3-4 Green Chillies
  • Oil for Deep frying
  • 150 gm Cauliflower

  • For the Batter
  • Salt to taste
  • tsp Ajwain
  • 1 tsp Chilli powder
  • 250 gm Gram Flour
  • A pinch of Baking powder
  • 1 tsp Pomegranate Seed powder
  • 10 gm Bhaang (Hemp) Seed Powder


  1. Peel and wash vegetables. Cut cauliflower into florets, potatoes and onions into roundels (about 1/6 inch thick), brinjals into roundels.
  2. Immerse the brinjals and potatoes in water.
  3. Wash, slit the green chillies on one side and de-seed.
  4. Sieve gram flour, baking powder and salt together.
  5. Add ajwain, chilli powder, green chillies, pomegranate seed powder and bhaang seed powder. Add enough water, about 150-200 ml, to make a thick batter of fritter consistency.
  6. Heat oil in a frying pan to smoking point, reduce to medium heat. Dip the cut vegetable, one by one, in the batter and deep fry until light golden.
  7. Remove and cool. Reheat oil and deep fry again over moderately high heat until golden brown and crisps.
  8. Serve with chutney, sauce.

Tip: Potatoes rot quickly if stored near onions.To prevent potatoes from budding, place an apple in the bag with the potatoes!

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