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.
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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.
- 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.
- 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.
- 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.
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