Agati Flower Pakoda – A hot and spicy snack (Vegan)

Agatti Flower Pakoda with Banana Wine

Last week, our dear friends from Coorg, a planter couple, visited us together with a couple of their friends. My husband asked me to make some fried snacks, something new and unique, as his dear friend loved to have a spicy fried snack along with his lunch.

Agatti Blooms

We quickly plucked some fragrant agati blooms (Agatipoove in Malayalam, Agasthya Phule in Konkani, Heta or Hadgyache Phule in Marathi, Gaach Munga Phule in Hindi, Sesbania Grandiflora inflorescences) from the tree in our courtyard and I made hot and spicy agati flower pakodas. The foursome loved the pakodas so much that they were all praise for the snack. Seeing the success of this scrumptious dish, I decided to share the recipe with you. Today, I recreated the pakodas. They turned out delicious! Here is the recipe for you.

Print Recipe

Agati Flower Pakoda Yum

Delicious, hot and spicy pakodas made using nutritious hummingbird tree (agati) flowers.

Cuisine

Indian

Prep Time

30 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 150 gm agati flowers
• 200 gm onions (peeled)
• 15 gm hot green chilies
• 100 gm chickpea flour (besan)
• 200 gm whole wheat flour (atta)
• 5 gm hot red chili powder
• 1 gm turmeric powder
• 5 gm garam masala powder
• 2 gm ajwain (ajowan / carom fruit)
• 2 sprigs curry leaves
• 15 gm powdered salt
• 350 ml water
• 1000 ml cooking oil to deep-fry

Cuisine Indian Prep Time 30 minutes Cook Time 30 minutes Servings people Ingredients 150 gm agati flowers 200 gm onions (peeled) 15 gm hot green chilies 100 gm chickpea flour (besan) 200 gm whole wheat flour (atta) 5 gm hot red chili powder 1 gm turmeric powder 5 gm garam masala powder 2 gm ajwain (ajowan / carom fruit) 2 sprigs curry leaves 15 gm powdered salt 350 ml water 1000 ml cooking oil to deep-fry

Instructions

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!