Neem Flower Pakora

 

             The neem flowers just like neem leaves, have few health benefits. They have anti-bacterial and antiseptic properties. So as I was able to procure few neem flowers, I made pakoras using them along with rice flour, besan and few other basic ingredients. They turned out very yummy and without any trace of bitterness. It goes well as an appetizer with any chutney of your choice or as a tea time snack. I enjoyed with kasundi, a typical Bong style mustard sauce. 

          Neem leaves in general has many medicinal properties. It is a wonder herb that helps in purifying the blood, removes toxins, treats ulcers, burns or any kind of skin ailments. 

          Neem flowers too, aids in digestion and helps cure skin rashes. It is very popular in Andhra and Telangana, especially during Ugadi, The New Year festival, where a chutney, know as Ugadi Pachadi is prepared using neem flowers. 

          This particular chutney is a mix of all the flavours - sweet, tangy and bitter. It is commonly prepared in many homes to mark the beginning of the year. 

• 1 cup neem flowers, washed & drained
• 1/3 cup rice flour 
• 1/4 cup gram flour (besan)
• 1 onion, chopped
• 1 tsp. ginger & garlic, grated
• 1-2 green chilies, chopped
• salt to taste 
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. nigella seeds (kalonji)
• pinch of baking soda
• oil to deep fry

          In a bowl, mix together all the mentioned ingredients (except oil) by adding required quantity of water. Set aside for 5-10 minutes.

          Heat oil in a pan and drop spoonful of the batter. Fry on a low flame till golden brown in colour. 

          Drain on a kitchen towel and serve them hot with some kasundi, green chutney or tomato sauce. 

                            Mix together all the mentioned ingredients (except oil).

 

                         Add required quantity of water and prepare a thick batter. 

                               Heat oil in a pan & drop spoonful of the batter.

                               Fry on a low flame till golden brown in colour. 

Drain on a kitchen towel.

                     Serve hot with some kasundi, green chutney or tomato sauce.