Hadga (Sesbania Grandiflora) is also known as Agastya, Agathi, vegetable Hummingbird, Chogache is a medicinal plant. Roots, barks, leaves, roots are used in many medicines. Flowers are used in preparing different recipes like pakora, thalipeeth, bhaji, Soup etc and rich in Vitamin A.
In this recipe, I have used white color Hadga flowers. Coated with besan or gram flour, seasoned with some spices and deep fried. It goes well with dal-rice, or as a snack. This dish is easy to prepare and tastes amazing.
Cooking Time
Preparation Time :10 Min
Cook Time : 10 Min
Total Time : 20 Min
Ingredients
Serves : 4
10-12 nos hadga/agastya/vegetable hummingbird flowers
1 cups gram flour / besan
1 tsp red chili powder
1 tsp garam masala
1/2 tsp asafoetida
1/2 tsp cumin seeds
1/4 tsp turmeric powder
2 cups oil for frying
1/4 tsp salt to taste.
1/2 cups water to make a thick batter
Directions
Wash, pat dry Hadga flowers.
In a bowl, take all ingredients excluding oil and water and flowers. Mix well.
Add water slowly at a time and make a thick batter.
Heat oil in a pan or wok.
Dip Hadga flower into the batter, coat properly from all the sides and fry on low- medium flame until golden and crisp.