Bhang Pakoras: Easy and Delicious Recipe for Shivratri and Holi Celebrations (with a Kumaoni Twist)

When you take a bite of Bhang Pakoras, it’s more than just a snack—it's a journey through the heart of Indian culture. The crispy, golden fritters pack a punch of flavor, while the mild, herbal taste of bhang ties it all together. Now, imagine adding a Kumaoni twist to this traditional recipe. Here, we combine the vibrant spices and earthy textures of the mountains with the spirited joy of Holi and the reverence of Shivratri.

Let’s dive into making Bhang Pakoras—a festival delight that’s easy to prepare, bursting with flavor, and perfect for both Holi and Shivratri.

Bhang Pakoras served during festival settings in Kumaoun

Ingredients:

• 1 cup chickpea flour (besan) – This forms the crispy base for our pakoras.

  
  

• 2 tablespoons fresh bhang leaves – The star of the show, known for its calming and ceremonial properties. Make sure to use them responsibly.

  
  

• 1 large onion, finely sliced – For that sweet crunch.

  
  

• 1-2 green chilies, finely chopped – To add that gentle heat.

  
  

• 1 teaspoon cumin seeds – For a touch of earthy warmth.

  
  

• 1 teaspoon carom seeds (ajwain) – These little seeds bring a burst of flavor that perfectly complements the bhang.

  
  

• A pinch of turmeric powder – A dash of gold for color and health benefits.

  
  

• ½ teaspoon red chili powder – Adds just enough spice to make your taste buds dance.

  
  

• Salt to taste – You can’t forget this essential for balancing flavors.

  
  

• Water (as needed) – To make the batter just right.

  
  

• Oil for frying – Deep frying is essential to achieve the golden, crispy exterior.

  
  

Special Kumaoni Twist:

• 1 teaspoon crushed coriander seeds – A traditional Kumaoni spice that adds a warm, aromatic flavor.

• 1 teaspoon fennel seeds – A sweet, slightly aniseed flavor, adding complexity to the pakoras.

  
  

Step-by-Step Instructions:

1. Prepare the Flavorful Base:

   In a large mixing bowl, combine the chickpea flour, cumin seeds, carom seeds, turmeric, and red chili powder. Add the crushed coriander and fennel seeds here, giving your batter a distinct Kumaoni flair. Stir to blend all the dry ingredients together.

   
   

2. Incorporate the Fresh Ingredients:

   Thinly slice the onions and finely chop the green chilies. Toss them into the bowl. Now, take the fresh bhang leaves—lightly chopped—and add them into the mix. They bring the unique herbal essence of the bhang that will elevate the pakoras.

   
   

3. Bring It All Together:

   Slowly add water to the mixture, little by little, while stirring continuously. You want the batter to be thick enough to coat the vegetables and bhang leaves well. It should be a consistency that allows the batter to cling to the ingredients but not be too runny.

   
   

4. Fry to Perfection:

   Heat oil in a deep frying pan over medium heat. To check if it’s ready, drop a small spoonful of the batter into the oil. If it rises to the surface and starts sizzling, the oil is perfect.

   
   

   Using a spoon or your fingers, carefully drop small portions of the batter into the hot oil. Fry the pakoras in batches to avoid overcrowding the pan. Keep an eye on them as they cook—they should become golden brown and crispy on all sides. Remove them from the oil with a slotted spoon and let them drain on paper towels to remove excess oil.

   
   

5. Serve and Enjoy:

   Plate your Bhang Pakoras with a refreshing mint-coriander chutney or a tangy tamarind dip. The crunchy exterior and the soft interior with a hint of spice will leave you craving more. The bhang leaves impart a subtle flavor that makes every bite both refreshing and savory, while the Kumaoni spices give the dish a unique touch, connecting the mountains with the festivities.

   
   

Pro Tip for Extra Flavored Bhang Pakoras:

If you want to take your Bhang Pakoras to the next level, try pairing them with a chilled glass of thandai, the traditional drink made with milk, nuts, and spices. Its sweet and creamy texture complements the spiciness of the pakoras and enhances the festive spirit.

These Bhang Pakoras are the perfect balance between flavor and tradition. With every crunchy bite, you can feel the essence of the Himalayas, the excitement of Holi, and the spiritual calm of Shivratri. It's not just about the recipe—it's about the memories, the togetherness, and the joy that each plate brings.

Let the celebrations begin with these crispy delights that are more than just food; they’re part of the story.

FAQs

1. What are Bhang Pakoras, and why are they a popular snack for Holi and Shivratri festivals?

Answer: Bhang Pakoras are a traditional, crispy snack made with chickpea flour and bhang leaves, which are associated with the festivals of Holi and Shivratri. Bhang, an integral part of Shivratri celebrations, adds a unique flavor and is said to symbolize the spiritual connection with Lord Shiva. These fritters are a festival favorite, offering a delightful balance of spice, crunch, and the herbal taste of bhang.

2. How do I make easy and tasty Bhang Pakoras for Holi or Shivratri celebrations?

Answer: Making easy Bhang Pakoras at home for Holi and Shivratri is a simple process. Start by mixing chickpea flour, bhang leaves, onions, green chilies, and traditional spices like cumin and turmeric. Add water to form a thick batter and deep fry the mixture until golden and crispy. For a twist, you can include Kumaoni spices like crushed coriander and fennel seeds to add a regional touch to this traditional dish, making your festival snacks even more flavorful!

3. Can I prepare Bhang Pakoras without bhang for a non-psychoactive version during Holi or Shivratri?

Answer: Yes, you can make a non-psychoactive version of Bhang Pakoras by replacing the bhang leaves with spinach or herbs like mint. The rest of the recipe remains the same, with chickpea flour and your favorite spices. These Holi snacks will still carry the traditional crunch and spice, making them a perfect alternative for those who prefer not to consume bhang.

4. Are Bhang Pakoras safe to eat for everyone during Holi or Shivratri celebrations?

Answer:

Bhang Pakoras made with bhang leaves should be consumed responsibly. While bhang is commonly used in Shivratri and Holi festivities, it is important to understand its effects, especially for people unfamiliar with it or children. For a safer option, you can prepare non-psychoactive Bhang Pakoras using ingredients like spinach and still enjoy the authentic taste of this traditional snack. Always inform your guests about the bhang content if you're serving the original recipe.

5. What are some other traditional snacks I can make for Shivratri and Holi celebrations alongside Bhang Pakoras?

Answer: Along with Bhang Pakoras, you can make other festive snacks like Thandai, a spiced milk drink, and Gujiya, a sweet dumpling filled with khoya. Another option is Kachaudi, a stuffed pastry that pairs perfectly with Bhang Pakoras. These traditional Holi snacks and Shivratri recipes will bring vibrant flavors to your celebrations, making the festivities unforgettable.