Bhang ke pakode Chef Ashwani Kumar

Chef Ashwani found his Indian culinary calling 19 years back and there has been no looking back ever since, having sharpened his creative and innovative skills with stints at some of the greatest hotels all over India. He now leads the culinary brigade at award winning restaurants Dilli32, The Leela Ambience Convention Hotel, Delhi.

Ashwani began his career at the Indian Institute of Business Management in Patna, Bihar in 1994-1997. In 1997, he worked with Welcome Heritage, ITC groups of hotels after which, he joined The Oberoi, New Delhi in 1999. He further worked with The Carlson Group, the Park Plaza, Noida as an opening team member, in 2008.

Adding to his vast culinary experience, he moved his journey to The Claridges as a Banquet Sous Chef. From here very soon he became Chef-in charge for the Award winning, Dhaba Restaurants.
Ashwani’s expertise is apparent in the extensive culinary fare at put up his current restaurant spans the Awadhi and West frontier cuisine. Truly global cuisine experience unfolds with specialties from across country and Indian Regional Cuisine, articulately presented in true traditional Indian style. Often found conversing with guests in the restaurant, his passion for excellence and guest delight drives him beyond the boundaries of the kitchen and that is where you find him at his best – either introducing food concepts to guests, suggesting dining options or tailor-making items in sync with guest preferences.

The recipe for his Holi Special Bhang ke Pakode is as below. Hope you enjoy it!

INGREDIENTS QUANTITY
Bhang leaves 2 tbsp
Besan 1 ½ cup
Metha soda ¼ tsp
Poatoes medium, chopped 1 nos
Onion medium, sliced 1 nos
Green chillies, chopped 1 nos
Ginger , chopped ½ tsp
Ajwain ¼ tsp
Black salt to taste
Cooking salt to taste
Turmeric powder ½ tsp
Kutti mirch powder ½ tsp
Coriander seed, crushed 1 tsp
Oil         for frying

GARNISH
Chat masala

METHOD

1. Pick, wash and drain the bhang leaves.
2. Make a thick batter of besan, salt and metha soda.
3. Now mix all the ingredients into batter and mix thoroughly and keep aside for ½ hour.
4. Heat oil in a heavy bottom pan.
5. Fry the pakodas till golden brown colour.
6. Sprinkle chat masala and served hot.