By Shreya Goswami
July 13, 2023
Also known as Kaddu Ke Phool, pumpkin flowers are edible and make for the most delicious monsoon-special pakodas. Don’t believe us? Just give this simple recipe a try for your rainy day evening snacking.
10 pumpkin flowers ½ cup gram flour 1 tbsp rice flour 1 tsp turmeric powder ½ tsp red chilli powder Water, as required Salt, to taste Oil, for frying For the stuffing:- 1 cup boiled potatoes, mashed ½ cup grated cheese ½ cup onions, finely chopped 3 green chillies, finely chopped Salt, to taste 1 tbsp chaat masala ½ tsp roasted cumin powder 2 tbsp coriander leaves, chopped
Place all the ingredients for the stuffing in a large bowl, mix well and set aside until needed.
Wash, clean and dry the pumpkin flowers properly.
Place the gram flour, rice flour, turmeric powder, red chilli powder, salt in a large bowl.
Add water gradually to make a thick pakoda batter.
Delicately stuff each pumpkin flower with the stuffing and use the twist the top of the petals lightly to seal.
Heat oil in a large wok, then dip each stuffed pumpkin flower in the batter and deep fry to perfection.
Serve the stuffed pumpkin flower pakoda hot with tea or coffee.