Monday Love :)
They say that “The Earth laughs in flowers”. And if some of these flowers can be turned into golden, hot,crispy and yummy pakodas (fritters) …ummm… no one can ask for anything more!! It’s easy to impress me. I don’t need a fancy party to be happy. Just good friends, good food, and good laughs. I’m happy. I’m satisfied. I’m content. Joys of simple life!!
These pumpkin flower pakodas, just made my day. They are so authentic to Jharkhand and making them here miles away from my hometown, gives me the warmth of home and bring back dozens of memories running through my memory lane. I remember the first time I introduced these pakodas to my husband; he was so shocked. “How can you eat flowers as pakodas?” all could he say in his amazement. And then I showed him how by making some of these golden lovelies :):) … No wonder he loves them now. A cup of tea would just make it better for him :):)
Surprisingly, not many people know that flat beans’ flowers and other flowers like Chinese hibiscus, lotus and gulmohar can also be made as fritters and can be enjoyed. A combination of beauty, color, taste and health. ISN’T THAT AMAZING??? :):)
Preparation time: 5 mins
Cooking time: 20-25 mins
- 7-8 pumpkin flowers
- 1 cup besan (chikpea flour)
- 2 tbsp rice flour
- 1 tbsp salt
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp pepper powder
- 1 tsp coriander powder
- 1/2 tsp baking soda
- 1 tsp cumin powder
- 1 1/2 tbsp coriander and mint leaves finely chopped (optional)
- 1 tbsp ginger garlic paste
- half cup water
- oil for frying (mustard oil is preferred)
- Wash and pat dry the pumpkin flowers. Remove stamen from the middle. There can be small insects inside which has to be removed. Ensure that you don’t wash the flowers vigorously as they are very soft and can tear off easily.
- Mix all the ingridiends except the pumpkin flowers and make a batter which is neither very thick or thin. For this add water gradually and keep on stirring. Stop when you get a batter as thick as pakoda batter.
- Heat oil for deep frying in a kadhai (wok). When the oil starts smoking lower the heat and then gently lift a pumpkin flower, dip it in the batter, turn and make sure that they are uniformly coated and then gently slide into the hot oil. Fry till golden brown on both the sides. It will take 3-4 minutes.
- Remove with a slotted spoon and drain it on a paper towel.
- For an additional zing you can sprinkle some chaat masala or rock salt on top of the pakodas.
- Serve hot with lots of love and if possible (if you are not as lazy as I am) with coriander and mint chutney or any sauce of your choice.
- Smile and enjoy 🙂
I hope everyone had a great day today wherever you are 🙂