When the monsoon rain starts pouring outside, nothing pairs better with a hot cup of tea than something crunchy. Most homes stick to the usual potato or onion pakoras during this season, but eating the same snack over and over can get boring. If you are tired of the regular aloo-pyaz pakoras, pumpkin flower pakoras are worth trying this time around. The dish looks unusual, but it is just as easy to make, and the flavour easily matches up to the classic potato and onion versions.
Ingredients you will need
- Fresh pumpkin flowers: 10-12
- Gram flour (besan): 1 cup
- Rice flour: 2-3 teaspoons (for extra crunch)
- Ginger-garlic paste: 1 teaspoon
- Green chillies, finely chopped: 2
- Spices: half a teaspoon turmeric, half a teaspoon red chilli powder, half a teaspoon carom seeds (ajwain) and a pinch of asafoetida (hing)
- Dry mango powder (amchur) or lemon juice: half a teaspoon
- Salt to taste
- Finely chopped coriander leaves
- Oil for frying
How to make the pakoras
Start by washing the pumpkin flowers thoroughly. Gently trim away the stem at the back of each flower along with the green portion inside, since that part can make the flowers taste bitter. Spread the cleaned flowers on a cotton cloth and let them dry completely so the oil does not splutter while frying.
In a large bowl, mix the gram flour and rice flour together. Add the turmeric, red chilli powder, carom seeds, asafoetida, ginger-garlic paste, chopped green chillies, dry mango powder and salt. Gradually add water to form a batter that is neither too thin nor too thick, since the right consistency is what allows it to coat each flower evenly. Finally, stir in the chopped coriander leaves.
Heat oil in a kadhai over medium-high flame. Dip each pumpkin flower into the batter, making sure it is well coated, then carefully slide it into the hot oil. Fry the pakoras on low to medium heat until they turn golden and crisp on both sides.
How to serve it
Once fried, drain the pakoras on tissue paper to soak up the extra oil. Sprinkle a little chaat masala on top before serving. Serve these hot pakoras with mint chutney, spicy schezwan sauce or tomato ketchup. Pairing them with a cup of strong ginger tea makes the combination even better, turning a rainy evening into a truly flavourful one.
