Kaddu Ke Phool Ki Pakori has a very delicate flavor and they come out really crisp, almost like spinach leaves pakori. Unfortunately you don’t get kaddu ke phool in the market readily so no one makes it so it’s slowly getting lost.
|Preparation Time:||30 minutes|
|Kaddu Ke Phool (pumpkin flowers)||4|
|Besan (chickpeas flour)||1/4 Cup|
|Red chilli powder (lal mirch)||1/4 tsp|
|Chaat masala||1/4 tsp|
|Vegetable Oil||To Fry|
- Soak the kaddu ke phool in water for few minutes so that any insects etc. are removed.
- Cut off the stigma and the stem of the flower. Cut the petals in 2 flat parts.
- Mix besan, salt, red chilli powder and chaat masala.
- Add about 1/3 cup of water to make a batter.
- Heat oil in a wok to fry the pakoris. Do the oil test: drop a drop of besan in the oil. If it browns immediately, it’s too hot. If it sinks down and does not sizzle, it’s too cold.
- Once the oil is hot, dip the flower petals in besan batter one by one and gently drop in the hot oil.
- Fry on medium heat till they are golden brown. Drain on a paper towel.
- Serve them hot with green chutney.
- Chaat masala has some salt in it so be careful about how much you add to the batter.
- Fry them on medium heat so that they come out crisp. That’s the most important part of this pakori.
- The batter should not be too thick or too runny. If it’s too thick, you will only taste the besan. If it’s too thin, the flower will stay exposed and the pakori will not become crisp. Equal amount of besan and water is just right for this pakori.