22 March 2013,06:22 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Wash the vegetable and cut into big pieces and keep aside.
  • Clean the spinach, wash and chop.
  • Mix the vegetables and spinach to the besan, soda- bicarb and salt.
  • Now add bhang seed powder, ajwain, red chili powder and pomegranate seed powder and mix well with enough water to make a batter of dropping consistency.
  • Heat the oil in a deep frying pan.
  • Take out the vegetable pieces one by one from the batter and deep fry them on medium flame, till the Bhangra pakoras turn golden and crispy.
  • Serve hot.


  • 500 grams Besan
  • 400 grams Potatoes
  • 400 grams Cauliflower
  • 400 grams Brinjal
  • 300 grams Onions
  • 200 grams Spinach
  • 4 teaspoon Bhang seed powder
  • 4 teaspoon red chilli powder
  • 1 teaspoon Soda-bicarbonate
  • 1 teaspoon  Ajwain
  • 1 teaspoon Pomegranate seed powder
  • Salt to taste
  • 500 ml IDHAYAM MANTRA peanut oil

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