Bhang ke Pakore (Rajasthan)

Ingredients:

• 200 gm cauliflower
  
• 200 gm potatoes
  
• 150 gm onions
  
• 200 gm brinjal
  
• 100 gm spinach
  
• Oil to deep fry
  
• 250 gm besan
  
• 2 gm soda bicarb
  
• Salt to taste
  
• 5 gm ajwain
  
• 5 gm pomegranate seed powder
  
• 10 gm bhang seed powder

Method:

• Peel and wash all the vegetables.
  
• For the batter, sieve gram flour, soda bicarb and salt together. Add ajwain, red chilli powder, pomegranate seed powder and bhang seed powder. Add enough water to make a thick batter.
  
• Dip the vegetables in the batter and deep fry on medium flame until light golden.