Palak Bhang ke Pakode | Uttar Pradesh Mixed Vegetable Dumplings | Holi Special

The festival of colours – Holi is all about splashing water, throwing coloured powder and enjoying the Holi delicacies. Bhang or cannabis leaves is an indispensable part of the Holi festivities. After the day-long festivities and enjoying Holi, you crave for some delicious and hot fried food. Bhang is almost added to every Holi dish in India but is not advisable for kids and people who do not consume it. We instead show you how to make Palak Bhang ke Pakode - fried mixed vegetable dumplings which is a speciality from the state of Uttar Pradesh.

Ingredients:

To make Paste

·       10 Leaves of Spinach (Palak)

·       1 cup Fenugreek Leaves (Methi)

·       1 tsp chopped Ginger

·       1 1/2 tsp chopped Garlic

·       1 tsp chopped Green Chillies

·       2 tsp Chopped Coriander Leaves

·       3 tbsp Poppy seeds (soaked in water for 15 mins)

Vegetables to Fry

·       1 medium sized Onion

·       1 medium sized Potato

·       ¼ small sized Cauliflower

For the Batter

·       2 cups Gram Flour (Besan)

·       1 tsp Carom seeds (Ajwain)

·       Salt as per taste

·       1 tsp Turmeric

·       1 Glass of Water

·       2 Cups of Oil for frying

To Sprinkle on Pakoda

·       1 tsp Chat Masala

·       1 tsp Chilly Powder

Method :

·   Grind Spinach, Fenugreek Leaves , Ginger, Garlic, Green Chillies, Chopped Coriander along with soaked poppy seeds to fine paste with little water.

·   Cut Onion and Potato into thin round slices. Boil florets of Cauliflower for five minutes in water with little salt and turmeric.

·   Mix gram flour with water and make a batter of medium consistency. Add Carom seeds, turmeric, salt and the ground paste.

·  Heat Oil in a wok. Dip the vegetables in the batter and deep fry in the oil.

·  Sprinkle Chat Masala and Red Chilly Powder on the Pakoda and serve it with mint chutney.