250 gms Besan (gram flour)
200 gms Potatoes (aloo)
200 gms Cauliflower (gobhi)
150 gms Onions (pyaj)
100 gms Spinach (palak)
200 gms Brinjal (baigan)
10 gms Bhang (cannabis) seed powder
2 gms Soda-bicarb
5 gms Ajwain (carom seeds)
5 gms Pomegranate seed powder (anardana)
Salt to taste
Oil for deep-frying
How to make bhaang pakora :
Wash and cut the vegetables in big chunks.
Mix together besan, soda-bicarb and salt together.
To this mixture add bhang seed powder, ajwain, red chili powder, and pomegranate seed powder.
Now add enough water to make batter of dropping consistency.
Heat oil in a kadai.
Dip the vegetable pieces one by one in the batter such that they get completely smeared with the batter from all around.
Then deep fry them on medium fire till golden crisp.
Bhaang pakora are ready and can be served hot.