By Nikita Toppo
Made with a hint of bhaang, these fritters are perfect for your Holi party.
For the batter:1 cup chickpea flour, 2 tsp salt, 1/2 tsp turmeric, 1/2 tsp chilli powder, 1 tsp mango powder, water, 1 tsp cannabis leaves (ground to a paste)
For the pakoras: vegetables for the batter, 125 gm onions (sliced into thin rounds), 125 gm potatoes into thin rounds for deep-frying oil
With the ingredients for the batter, make a batter of dropping consistency. Adjust the water as required.
Mix the onions and potatoes into the batter and sneak in the ground cannabis leaves paste.
Heat the oil in a kadahi till some batter dropped into the oil comes up at once.
Now scoop the pieces of the vegetable out of the batter and drop them into the hot oil. Fry over medium heat, to very light brown.
Remove from the oil and set aside. Fry the remaining batter.
When ready to serve, heat oil again and fry the pakoras over high heat till golden brown.
Drain on absorbent paper and serve with chutney.