August phool and onion pakoda (fritters)

Servings: 2-3
Preparation time: 10 minutes.
Frying time: 8-10 minutes(each batch).
Total time: 20 minutes.

One special occasion of making august phool (august flower) pakoda/fritters is two days before chhath pooja (Festival of Bihar), but on that occasion it is used without onion and garlic.

Pakoda/fritters (bhajji/bachaka) are a side dish prepared to make simple meal more appealing, tastier and appetizing.

The crispy….. The bachaka… gets consumed quickly!

It is better to choose flowers that have not bloomed fully, however bloomed one is also very good.

Ingredient:

August phool (august flower): 100-150 gm.
Onion: 2 no. (Medium size)
Green chilli: 2-3 no.
Garlic: 4-5 flex
Salt: 1 teaspoon
Turmeric powder: half teaspoon
Ajwain (carom seeds): half teaspoon
Kalongi (onion seed): half teaspoon
Black pepper corn: 12-15 no.
Besan (gram flour): 1 cup
Mustard oil: for deep fry

Preparation:

Take flower; discard stigma (centre hard stem), chop roughly and keep aside.
Slice onion, garlic and green chilli longitudinally keep aside.
Take a bowl. Put, sliced onion, garlic and green chilli along with salt, Ajwain, Kalongi, and black pepper in it.
Leave it for 10-15 minutes. Due to salt it gets watery, add chopped flowers and Besan.
Mix and Mash all with the help hand.
Mash properly (more you mash better).Now batter is ready for pakoda.

Method:

Deep fries the pakoda:

Take a fry pan, heat oil in it; let oil to smoke, Pour a drop of batter into the oil.
If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
After getting right temperature of oil, take little quantity of batter direct by hand or spoon.
Drop the batter into the oil, Deep fry, when they start to come up slowly turn over.
Fry till it becomes golden brown on both sides.
August phool and onion pakoda is ready to be served.
Serve hot with tomato sauce.