How to make Naqli Bhang Ke Pakore - Deep fried dumplings made out of spinach and gram flour.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Onions (प्याज़ ), Potatoes (आलू)

Cuisine : Uttar Pradesh

Course : Snacks and Starters

Naqli Bhang Ke Pakore Recipe Card

Naqli Bhang Ke Pakore

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Naqli Bhang Ke Pakore checkout Kanda Poha, Kande Pohe, Crispy Onion Rings, Pyaaz Ki Kachori . You can also find more Snacks and Starters recipes like Pickled Chicken Parcels, prawn cake , jamaican yo mama, Prawns And Olive Skewers.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Naqli Bhang Ke Pakore Recipe

  • Onions sliced 2 medium

  • Potatoes sliced 2 medium

  • Cauliflower (florets, sliced) 1/4 small

  • Green chillies sliced 4 Big

  • Gram flour (besan) 1 cup

  • Spinach bunch 1/2 medium

  • Garlic 5-6 cloves

  • Ginger 1 inch piece

  • Fresh coriander leaves bunch 1/4 medium

  • Fenugreek leaves (methi) bunch 1/2 medium

  • Salt to taste

  • Carom seeds (ajwain) 1/4 teaspoon

  • Chaat masala 2 teaspoons

  • Poppy seed (khuskhus) paste soaked and ground 2 tablespoons

  • Oil to deep fry

  • Red chilli powder 1/2 teaspoon

  • Mint chutney as required


Step 1

Take gram flour in a bowl and add the sliced vegetables. Grind together spinach, garlic, ginger, coriander leaves, fenugreek leaves with a little water.

Step 2

Add this paste to the bowl along with salt, carom seeds, one teaspoon chaat masala, ground poppy seeds and mix well. Heat sufficient oil in a kadai. Drop lumps of the batter into the hot oil and deep fry till half done.

Step 3

Drain onto an absorbent paper. Just before serving, press the pakore slightly and deep fry once again in hot oil till crisp. Drain onto an absorbent paper. Mix remaining chaat masala and red chilli powder in a small bowl. Sprinkle this over the pakore and serve hot with mint chutney.