Recipe For Bhang Ke Pakode
Ingredients:
- 200 gm cauliflower
- 200 gm potatoes
- 150 gm onions
- 200 gm brinjal
- 100 gm spinach
- Oil
- 250 gm chickpea flour
- A pinch of baking soda
- A pinch of red chilli powder
- Salt to taste
- 5 gm bishop’s weed
- 5 gm pomegranate seed powder
- 10 gm cannabis seed powder
- Water
Method:
- All vegetables should be peeled, washed, and cut.
- Make a thick batter by mixing baking soda, chickpea flour, baking soda, salt, bishop’s weed, pomegranate seed powder, and cannabis seed powder with water.
- After dipping the vegetables in the batter, deep fry them on a medium flame until they turn golden brown.
- Serve hot with bhang chutney or hari chutney.
Helpful Tips
- Bhaang should never be consumed on an empty stomach.
- Before and after consuming bhang, eat plenty of food.
- You can also consume ghee or butter before consuming bhaang
- Mixing bhang with alcohol can be fatal.
- Lastly remember that when the bhang kicks in you’ll be trapped in that moment and keep repeating that action (taking bath, laughing, crying, etc) till its effect dies down.
- So take it in moderation and always have friends around who can bail you out when you start making a fool of yourself.
