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Ingredients

• 12 pieces Pumpkin Flowers (fresh, cleaned and trimmed)
• 1/2 cup Semolina (Sooji) (fine grade)
• 1/2 cup Rice Flour (for extra crispness)
• 1/4 teaspoon Turmeric Powder (adds color and subtle flavor)
• 1/2 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Chili Powder (adjust for heat preference)
• 1/2 teaspoon Kalonji (Nigella Seeds) (adds aromatic flavor)
• 1/4 cup Water (to make a thick batter)
• 2 cups Vegetable Oil (for deep frying, neutral flavor)

Instructions

1. Wash the pumpkin flowers

   Rinse the pumpkin blossoms under cold running water, gently removing any dirt or insects. Pat them dry with a clean kitchen towel.

   Time: PT5M

2. Trim the flowers

   Using a sharp knife, cut off the thick stem and remove the small inner pistil and any tough parts. Keep the blossom intact for frying.

   Time: PT5M

3. Prepare the batter

   In a mixing bowl combine semolina, rice flour, turmeric, salt, chili powder and kalonji. Whisk in water gradually until you obtain a thick, smooth batter that coats the back of a spoon.

   Time: PT5M

4. Heat the oil

   Pour vegetable oil into a deep frying pan, enough to submerge the flowers. Heat over medium‑high heat until the oil reaches about 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

5. Fry the pakoras

   Dip each trimmed flower into the batter, letting excess drip off, then gently lower into the hot oil. Fry in small batches for 2‑3 minutes, turning once, until golden and crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

6. Serve

   Arrange the hot pakoras on a serving plate and enjoy immediately, optionally with green chutney or tamarind sauce.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

2 g