Agati Flower Pakoda
Delicious, hot and spicy pakodas made using nutritious hummingbird tree (agati) flowers.
Servings Prep Time
6people 30minutes
Cook Time
Servings Prep Time
6people 30minutes
Cook Time
  • 150gm agati flowers
  • 200gm onions(peeled)
  • 15gm hot green chilies
  • 100gm chickpea flour(besan)
  • 200gm whole wheat flour(atta)
  • 5gm hot red chili powder
  • 1gm turmeric powder
  • 5gm garam masala powder
  • 2gm ajwain(ajowan / carom fruit)
  • 2sprigs curry leaves
  • 15gm powdered salt
  • 350ml water
  • 1000ml cooking oilto deep-fry
To prepare:
  1. Chop the agati flowers and the onions to fine pieces and tip them into a mixing bowl.
  2. Chop the green chilies and the curry leaves to superfine bits and tip them in.
  3. Put in all the ingredients, except the cooking oil, and mix thoroughly with your fingers.
To cook:
  1. Set a wok or frying pan on high heat. Pour in the cooking oil.
  2. As soon as the oil is hot (it should not smoke), scoop up small portions (gooseberry sized would be ideal) of the mixture. Slip them into the hot oil quickly and carefully (take care not to let your fingers come into contact with the hot oil or the wok). Stop as soon as the wok is full, but not overcrowded.
  3. A minute later, gently flip over the pakodas so as to fry both sides uniformly. Another minute later, turn them over again and lower the heat.
  4. Stir occasionally for 2 more minutes and lift out your delicious hot pakodas.
  5. Deep fry the rest of the mixture in 2 or 3 batches. Serve hot with tea, with coffee or with wine. Enjoy!