Bhang Pakore: Adding an Extra Zing to Your Holi Celebration

As Holi, the festival of colors, draws near, it brings a wave of happiness, excitement, and, of course, tasty food. Among the many yummy dishes enjoyed during this festive time, Bhang Pakore shines as a special treat that adds an extra kick to the celebrations. This unique dish has its roots deep in Indian culture and holds a special place in Holi festivities.

Bhang, made from cannabis leaves and flowers, has been a part of Indian tradition for centuries, especially during Holi. It's said to have started as an offering to Lord Shiva and has since become an important part of the festival. Bhang finds its way into various foods, and Bhang Pakore is one of the favorites among them.

Now, making Bhang Pakore might sound fancy, but it's actually pretty simple. You just need a few ingredients and a little cooking know-how. Here's how you can make this delicious Holi treat:

Ingredients

1 cup gram flour (besan)
1-2 tablespoons bhang paste (prepared by grinding cannabis leaves with a little water)
1 medium-sized potato, thinly sliced
1 onion, thinly sliced
2-3 green chilies, finely chopped
A handful of fresh coriander leaves, chopped
1 teaspoon carom seeds (ajwain)
1/2 teaspoon turmeric powder
Salt to taste
Water, as needed
Oil for deep frying

Method

- Grind cannabis leaves with a little water to form a smooth paste. Strain the paste through a fine sieve to remove any solid particles.

- In a mixing bowl, combine gram flour, bhang paste, carom seeds, turmeric powder, chopped green chilies, chopped coriander leaves, and salt.

- Gradually add water to the mixture, whisking continuously, until a smooth and thick batter forms. Ensure there are no lumps in the batter.

- Wash and thinly slice the potato and onion. Pat them dry with a kitchen towel to remove excess moisture.

- Heat oil in a deep frying pan or kadhai over medium heat.

- Dip the sliced potato and onion in the prepared batter, ensuring they are evenly coated.

- Carefully drop the coated potato and onion slices into the hot oil, a few at a time.

- Fry until the pakore turn golden brown and crisp on all sides, ensuring they are cooked through.

- Remove the pakore from the oil using a slotted spoon and drain excess oil on a paper towel.

- Transfer the freshly fried Bhang Pakore to a serving plate.

- Garnish with fresh coriander leaves and serve hot with your favorite chutney or dip.

Note: It's important to consume Bhang Pakore responsibly and in moderation. The use of cannabis in culinary preparations should be approached with caution, and it's advisable to be aware of local regulations and guidelines regarding its consumption.