Bhaang ka Pakoda: The best snack recipe to try with Hemp/Bhaang

Holi marks the arrival of spring and we humans just need a reason to celebrate, despite there being such diversity in terms of religion, caste, race, culture, language etc, what binds us is these festivals and their celebration. 

One of the reasons why bhaang is such a popular addition to Holi celebrations is that it helps to break down barriers between people. Holi is a time when people of all castes, creeds, and backgrounds come together to celebrate, and bhaang can help to create a sense of unity and togetherness.

As people sip on their glasses of bhaang, they are able to let go of their differences and focus on what they have in common – a love of life, laughter, and celebration.

It’s not just the liquor and cannabis that unites us by numbing our biased selves but also delicious food that intoxicates our taste buds and makes us stand beside each other. As the sizzle of the batter hits the hot oil and the people chatter eagerly, waiting for their turn to taste this delectable snack, it makes us imagine walking down a busy street in India, and your nose catches the aroma of freshly made pakodis where you see a pile of golden brown pakodis, still steaming hot and crispy on the outside.

You take a bite and feel the crunch of the crispy coating, followed by the soft and fluffy interior. The spices burst in your mouth, and you feel the heat of the green chilies, but it is balanced by the sweetness of the onions.The combination of textures and flavors is irresistible, and you can’t help but reach for another pakodi. You keep devouring them, one after the other, until you have finished the entire cone.

No one can imagine the best of both worlds coming together, but here in India we have proved it by making ‘Bhaang ki pakodi’. 

Ingredients:

• 1 cup besan (gram flour)
• 1/4 cup bhaang (cannabis) leaves, finely chopped
• 1/4 cup spinach leaves, finely chopped
• 1 onion, finely chopped
• 1 green chili, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon ajwain (carom seeds)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• Oil for deep frying

Instructions:

1. In a mixing bowl, add besan, chopped bhaang leaves, spinach leaves, onion, green chili, ginger paste, garlic paste, ajwain, turmeric powder, red chili powder, garam masala powder, and salt. Mix everything well.
2. Add water slowly and keep stirring to make a thick batter. The batter should be of a dropping consistency, not too thick or too runny.
3. Heat oil in a deep frying pan over medium heat.
4. Take a spoonful of batter and gently drop it into the hot oil. Repeat the process with the remaining batter.
5. Fry the pakodas until they turn golden brown and crisp. Make sure to flip them occasionally for even frying.
6. Once done, remove the pakodas from the oil and place them on a paper towel to remove excess oil.
7. Serve hot with your favorite chutney or sauce.

However, it is needless to emphasize on the quantity of consumption of bhaang, since it is a form of cannabis and causes intoxication, therefore it shall be consumed in moderation in order to avoid overecited hormones.

Enjoy your yummy bhaang ka pakodas with your loved ones and spread happiness all around!