Discover Gulab ke Pakode, and the step-by-step guide to preparing these unique rose petal fritters at home.

Monsoon season brings with it a craving for warm, comforting foods, and in India, this often means indulging in crispy, fried treats. This year, a new and unique snack has captured the hearts of food lovers: Gulab ke Pakode. Combining the delicate essence of rose petals with the classic appeal of pakoras, these fritters are quickly becoming a monsoon favourite. Let’s explore what makes Gulab ke Pakode so special and how you can prepare this delightful dish at home.

The appeal of gulab ke pakode

Gulab ke Pakode, or rose petal fritters, offer a unique twist on traditional pakoras. The key ingredient, rose petals, infuses the fritters with a subtle floral aroma and a hint of sweetness. This unexpected combination provides a refreshing contrast to the savoury, spicy batter typical of pakoras. The dish's appeal lies not just in its taste but also in its visual presentation—crisp golden fritters dotted with vibrant pink rose petals.

The idea of incorporating edible flowers into cuisine is not new, but using rose petals in pakoras brings a fresh and sophisticated twist to a beloved street food. It's perfect for those looking to try something new and elegant yet comforting during the rainy season.

Prepare the rose petals

Start by washing the rose petals gently in cold water to remove any dirt or impurities. Pat them dry with a paper towel. It's essential to use fresh, organic rose petals to avoid any pesticides or chemicals.

Make the batter

In a mixing bowl, combine the gram flour, rice flour, baking soda, cumin seeds, red chilli powder, turmeric powder, garam masala, and salt. Mix well. Gradually add water while stirring to form a smooth batter. The consistency should be thick enough to coat the rose petals but not too runny.

Incorporate the rose petals

Gently fold the rose petals into the batter, ensuring they are evenly coated. If you like a spicier kick, you can add finely chopped green chillies and coriander leaves at this stage.

Fry the pakode

Heat oil in a deep-frying pan over medium heat. To test if the oil is ready, drop a small amount of batter into it. If it rises to the surface and bubbles, the oil is hot enough. Carefully drop spoonfuls of the batter-coated rose petals into the hot oil. Fry the pakoras in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, then remove them with a slotted spoon and drain on paper towels.

Serve

Serve the Gulab ke Pakode hot. The combination of the crispy exterior and the delicate floral flavour of the rose petals makes for a delightful eating experience.

A unique monsoon treats

Gulab ke Pakode is more than just a trendy dish; it’s a fusion of tradition and innovation. The use of rose petals adds a touch of elegance and uniqueness, making it perfect for festive occasions or a special monsoon treat. Whether you're a fan of classic pakoras or looking to experiment with new flavours, Gulab ke Pakode offers a deliciously refreshing twist that’s sure to impress.

So, as the raindrops fall and the craving for something warm and comforting strikes, try your hand at making these delightful rose petal fritters. They are sure to brighten up a gloomy day and add a touch of floral magic to your monsoon culinary experience.