Bhang pakora

Bhang pakoras are fritters of fresh or dried cannabis leaves in a dough of chickpea flour, fried in mustard oil. The botanist G. K. Sharma recorded them in the Indian Himalayas in 1977 among the ways of using cannabis he had seen during his ecological fieldwork there.^[1]^: 206–207

The leaves were mixed with chickpea flour, water and condiments such as black or red pepper, ginger and cumin seeds into a salted dough. Small balls of it were fried in mustard oil and eaten as snacks with tea or beer. The strength depended on the amount of leaf put into the dough. Sharma wrote that the pakoras were much sought after on festive occasions.^[1]^: 207

References

↑ ^1.0 ^1.1 ^1.2 Sharma, G. K. (1977). "Cannabis folklore in the Himalayas". Botanical Museum Leaflets, Harvard University. 25 (7): 203–215. doi:10.5962/p.295211.

[Sharma1977-folklore-1] 1.0 ^1.1 ^1.2 Sharma, G. K. (1977). "Cannabis folklore in the Himalayas". Botanical Museum Leaflets, Harvard University. 25 (7): 203–215. doi:10.5962/p.295211.

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References