5 Flowers You Can Turn into Crispy Pakoras

Flower Pakoras: Eating pakoras during the rainy season is a different kind of pleasure. We often eat potato, onion and paneer pakoras, but have you ever tried flower pakoras? Yes, there are many such flowers found around us which not only taste amazing in food but are also very beneficial for health. These flowers are rich in vitamins, minerals and antioxidants and help in strengthening everything from digestion to immunity. Let’s know about 5 such flowers whose pakoras must be tasted.

Try the drumstick flower fritters
Drumstick flowers are a treasure trove of protein, calcium and iron. Their pakoras boost immunity and help strengthen bones. They are light and crispy in taste. Dip the drumstick flowers in gram flour and make hot pakoras and eat them with tea.

How are pumpkin flower fritters made?
Pumpkin flower pakoras are also very tasty. It is rich in Vitamin A and C, fiber, protein, calcium, phosphorus and antioxidants. You should remove the pollen from inside the flower and clean it. Because many times ants have their home inside it. Then wash it with water and make pakoras. Adding a little rice flour to the gram flour makes the pakoras crispy.

What are the benefits of eating banana flower pakodas?
Banana flower is very beneficial for digestion. Pakodas made from it prevent anemia and are considered especially beneficial for women. You can make its pakodas by wrapping them in refined flour or gram flour.

Where are zucchini flower pakoras made?
Zucchini flower pakoras are also quite delicious. It is made in many parts of Bihar. Since the flower is very soft, break it and clean it and wash it with just one water, otherwise it will melt. Then wrap it in gram flour and fry hot pakoras.

Where are August flower pakodas famous?
The August flower is as beautiful to look at as it is tasty to eat. August flower pakoras are made in many places including Bihar. Protein, calcium, phosphorus, iron and vitamins A, B, and C are found in it. Apart from this, it also has fiber, antioxidant and anti-inflammatory properties.

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