<b>Bhang Pakora</b><br><br> <b>Ingredients: </b><br><br> 200 gm cauliflower<br><br> 200 gm potatoes<br><br> 150 gm onions<br><br> 200 gm brinjal<br><br> 100 gm spinach<br><br> Oil to deep fry<br><br> 250 gm besan<br><br> 2 gm soda bicarb<br><br> Salt to taste<br><br> 5 gm ajwain<br><br> 5 gm pomegranate seed powder<br><br> 10 gm bhang seed powder<br><br> <b>Method:</b><br><br> Peel and wash the vegetables.<br><br> To make batter, sieve gram flour, soda bicarb and salt together. <br><br>Add ajwain, amchoor powder, red chilli powder, pomegranate seed powder and bhang seed powder. <br><br>Add enough water to make a thick batter. Dip the vegetables in the batter and deep fry on medium flame till light golden. Serve hot with mint chutney.<br><br> <i>(Courtesy: Tivoli Garden Hotels, Chattarpur)</i><br><br>