Mahua ke Pakode
Veg
Vegan
Mahua flower fritters — the fallen flowers of the Mahua tree (Madhuca longifolia), which are naturally sweet and slightly fermented, dipped in a spiced besan batter and deep-fried. A seasonal spring delicacy of tribal Chhattisgarh, available only when the mahua trees flower.
Cuisines
Malwi
Chhattisgarhi
Jharkhand
Best for
Snacks
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | mahua flowers |
| 1 cup | gram flour (besan) |
| 1 cup | water |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | carom seeds (ajwain) |
| 1 teaspoon | salt |
| 1 cup | oil for frying |
Instructions
- 1 Clean and soak the mahua flowers in water for about 10 minutes, then drain them.
- 2 In a mixing bowl, combine gram flour, cumin seeds, red chili powder, turmeric powder, carom seeds, and salt.
- 3 Gradually add water to the gram flour mixture to form a thick batter.
- 4 Add the soaked mahua flowers to the batter and mix well.
- 5 Heat oil in a deep frying pan over medium heat.
- 6 Drop spoonfuls of the batter into the hot oil and fry until golden brown and crisp.
- 7 Remove the pakode from the oil and drain on paper towels.
- 8 Serve hot with your choice of chutney or sauce.
Tips
Ensure the oil is hot enough before frying to prevent the pakode from absorbing too much oil.