Pumpkin flower ke pakode. Ginger Paste कद्दू के फूल के पकोड़े Yes, the Pumpkin Pakoda is a totally awesome snack, ideal to have with hot tea or coffee in the evening. It is very easy and quick to make, but has a very appetizing flavour, thanks to the array of common but effective spices and pastes added to the mix.
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Also known as vrat ke pakode, kuttu ke pakode are traditionally consumed during the Navratras.
Pumpkin flowers, agasti flowers, banana flowers, jute flowers, drumstick flowers, kachnar flowers etc are still widely used to make phool pakoda in the traditional kitchens of rural India.
You can have Pumpkin flower ke pakode using 10 ingredients and 4 steps. Here is how you cook that.
Ingredients of Pumpkin flower ke pakode
- Prepare of Pumpkin flower.
- Prepare of Rice flour.
- It's of Gram flour.
- Prepare of Garam masala powder.
- It's of Ginger green chilli paste.
- Prepare of Turmeric powder.
- It's of Cumin powder.
- Prepare of Coriander powder.
- Prepare of Refined oil for deep fry.
- You need of Salt.
A wide variety of flower pumpkin options are available to you, such as occasion, feature. Home » Mathapoo thoran(Pumpkin flower stir fry)). It is an ethnic dish of kerala. In our backyard there is a lot of pumpkin flowers.
Pumpkin flower ke pakode instructions
- Clean and wash pumpkin flower Take a big bowl add all ingredients except pumpkin flower..
- Make a thick batter of it with adding 1 cup of water Heat oil into pan..
- Dip pumpkin flower one by one. Deep fry it on medium flame to both side till it's golden brown colour.Now take it out from the oil.
- Keep it on the tissue paper to absorb extra oil.it's done serve it hot with your favourite chutney that is green or ketchup..
It is a naadan curry with extra nutrients. In my childhood my grandma usually cooked this for me. And i am a great fan of this. I was very curious to make it because. Pure Pumpkin Flower (Korean: 호박꽃 순정; RR: Hobak-kkot Sunjeong) is South Korean television series starring Lee Chung-ah, Bae Jong-ok, Jin Tae-hyun and Jang Hyun-sung.
