Ingredients with Measurements:
- 1 cup mahua flowers
- 1 cup gram flour (besan)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- Salt to taste
- Water as required
- Oil for frying
Special equipment needed:
- Deep frying pan
- Slotted spoon
Step-by-step instructions:
1. Clean and wash the mahua flowers thoroughly.
2. In a mixing bowl, add gram flour, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
3. Add water gradually to make a thick batter.
4. Heat oil in a deep frying pan on medium heat.
5. Dip each mahua flower in the batter and coat it well.
6. Gently drop the coated flower in the hot oil and fry until golden brown.
7. Remove the pakoras from the oil using a slotted spoon and place them on a paper towel to remove excess oil.
8. Serve hot with chutney or ketchup.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for frying
Serving size:
- 2-3 people
Nutritional information:
- Calories: 150
- Fat: 8g
- Carbohydrates: 15g
- Protein: 4g
Substitutions for ingredients:
- Mahua flowers can be substituted with banana flowers or cauliflower florets.
- Gram flour can be substituted with rice flour or corn flour.
Variations:
- Add chopped onions and green chilies to the batter for a spicy twist.
- Add chopped spinach or fenugreek leaves to the batter for a healthier option.
Tips and tricks:
- Make sure the batter is thick enough to coat the flowers well.
- Do not overcrowd the frying pan while frying the pakoras.
- Serve hot for the best taste.
Storage instructions:
- Mahua pakoras can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the pakoras in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pakoras on a platter with a dipping sauce in the center.
Garnishes:
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Serve with mint chutney or tamarind chutney.
Suggested side dishes:
- Serve with a side of steamed rice or naan bread.
Troubleshooting advice:
- If the batter is too thin, add more gram flour to thicken it.
- If the pakoras are not crispy, increase the heat of the oil.
Food safety advice:
- Make sure the mahua flowers are thoroughly cleaned before using them in the recipe.
Food history:
- Mahua flowers are commonly used in Indian cuisine and are known for their medicinal properties.
Flavor profiles:
- Mahua pakoras have a slightly sweet and nutty flavor.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indian