Al-Poshe Pakora (Pumpkin Flower Pakora) Recipe

Cooking Directions

• STEP 1.Gently wash the pumpkin flowers and remove the stems and pistils.
• STEP 2.In a bowl, mix chickpea flour, rice flour, red chili powder, turmeric powder, salt, and water to make a smooth batter.
• STEP 3.Heat oil in a deep pan for frying. Dip each flower in the batter, ensuring it is coated well, and carefully drop it into the hot oil.
• STEP 4.Fry the pakoras until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel to remove excess oil.
• STEP 5.Serve the Al-Poshe Pakoras hot with mint chutney or ketchup. Enjoy!

Cooking Tips

• Choose fresh and tender pumpkin flowers for the best taste and texture.
• Make sure the batter is not too thick or too thin. It should coat the flowers evenly.
• Fry the pakoras in small batches to maintain the oil temperature and ensure even cooking.
• You can add a pinch of baking soda to the batter for extra crispiness.
• These pakoras are best enjoyed immediately after frying.

Storage and Serving

• Al-Poshe Pakoras are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the pakoras in a preheated oven at 350°F (175°C) for a few minutes until they are heated through.
• Serve the reheated pakoras with mint chutney or ketchup.