Indulge in the delightful crunch of Agastya Phool Pakoda Recipe. The plant called Agastya gets its name because it’s a favorite of Agastya Munni. People also commonly know it as the hummingbird tree. Scientifically, it’s called Sesbania grandiflora, and you can mostly find it in tropical regions. This plant is quite special as it’s packed with essential nutrients like Vitamin A, B, C, calcium, phosphorus, iodine, iron, and more. So, it’s not just a favorite but also a nutritious addition to your surroundings!
Try our other recipes: Pumpkin Flower Fritters
Ingredients:
- Agastya Phool – 10 pieces
- Gram flour (besan) – 1/2 cup
- Red chili powder – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Salt to taste
- Water (as needed)
- Hot oil – 1 tablespoon
- Oil for frying
Instructions
Prepare the flower:
- Firstly, open the flower and remove the stems and stigma of the flowers.
Make the Batter
- Next, in a bowl, mix gram flour, red chili powder, turmeric powder, and salt (you can adjust the spice levels and seasonings according to your taste). Then, gradually add water and whisk to make a smooth, lump-free batter. The consistency should be thick enough to coat the vegetables. After that, add hot oil and mix again.
Fry the Pakodas
- Subsequently, dip each Agastya Phool floret into the batter, making sure it is well-coated. Meanwhile, heat oil in a deep frying pan or kadhai. Once the oil is hot, carefully drop the coated flower into the hot oil and cook over medium flame until all sides are golden brown and crispy.
- Afterwards, take them out of the oil and place them on a paper towel to absorb excess oil. Lastly, repeat the process until all the pakoras are made.
Serve
- Finally, serve the Agastya Phool Pakodas hot with your favorite chutney or sauce.
