Sharjah food blogger Bethica Das has a unique recipe for Neem Flower Pakoras.
According to her, "Just like neem leaves, its flowers have health benefits too. They are anti-bacterial and have antiseptic properties."
Bethica makes her pakoras using the neem flowers with rice flour, besan and spices.
"They turn out yummy without any trace of bitterness," she adds.
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Photograph: Kind courtesy Bethica Das
Neem Flower Pakoras
Serves: 2
Ingredients
- 1 cup neem flowers, available in local vegetable markets in summer and mid-year
- 1/3 cup rice flour
- ¼ cup besan or gram flour
- 1 onion, chopped
- 1 tsp grated ginger and garlic
- 1-2 green chillies, chopped
- Salt to taste
- ½ tsp haldi or turmeric powder
- ½ tsp red chilly flakes
- ½ tsp roasted jeera or cumin seeds
- ½ tsp kalonji or nigella seeds
- Pinch of baking soda
- Water
- Oil to deep fry
To serve
- Kashundi
- Tomato ketchup
- Green chutney
Method
- In a bowl, mix all the above ingredients (except the oil) and add enough water to have a thick batter.
Set aside for 5-10 minutes.
- Heat the oil for deep frying in a heavy-bottomed frying pan or kadhai.
Drop a spoonful of the batter in and fry on medium-low heat until golden brown.
Drain to a plate lined with tissue or a paper towel.
Repeat the process to finish the batter.
If your frying pan is big enough you can fry 2-3 pakoras at the same time.
- Serve hot with kashundi, green chutney and tomato ketchup.
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