# Pumpkin Flower Pakoras Are the Monsoon Tea-Time Snack You Haven't Tried Yet

> Tired of the usual potato and onion pakoras this monsoon? Try crispy pumpkin flower pakoras, a unique and equally easy snack that tastes great with a hot cup of tea.

**Type:** article · **Category:** Food · **Published:** 2026-08-04 · **Source:** TrendKia
**Canonical:** https://trendkia.com/en/food/manasuna-ki-barisha-men-trai-karen-kaddu-ke-phula-se-bane-kurakure-pakaure-garamagarama-chaya-snga-banega-paraphekta-kombo-13589 · **Language:** English
**Tags:** pumpkin flower pakora, monsoon recipe, rainy day snack, besan pakora, tea time snack, crispy pakora recipe

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.

## Questions & Answers

### 1. How many pumpkin flowers are needed for this recipe?
The recipe uses 10-12 fresh pumpkin flowers.

### 2. What makes these pakoras extra crunchy?
Adding 2-3 teaspoons of rice flour to the gram flour batter gives the pakoras extra crunch.

### 3. What should be kept in mind while cleaning the pumpkin flowers?
The stem and the green portion inside each flower should be gently trimmed off, and the flowers should be dried completely before frying.

### 4. What consistency should the batter be?
The batter should be neither too thin nor too thick so that it coats the flowers evenly.

### 5. What can these pakoras be served with?
They can be served with mint chutney, spicy schezwan sauce or tomato ketchup, along with a cup of ginger tea.

### 6. On what heat are the pakoras fried?
The oil is heated on medium-high flame, and the pakoras are fried on low to medium heat until golden and crisp.

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