MARIGOLD FRITTERS

As we know many flowers are edible. Marigold also known as Genda phool is also edible. Though when we hear the name of this flower, we visualize temples and worship places as they are used in worshipping as a garland and also as a flower. In any decoration of fresh flowers , marigold flowers are main flowers.
It is said that in 1500’s , native marigold seeds were taken from the Aztecs by Spanish explorers to Spain. These flowers have an over powering musky smell like wet hay or straw. There are several species of marigold, such as Mexican marigold, french marigold, pot marigold, signet marigold etc. Today I have used French Marigold and prepared. Fritters.

Preparation time: 20minutes
Cooking time: 10 minutes
Serves : 2 persons

Ingredients:

10-12 fresh marigold flowers
1/4 cup gram flour
1 tsp red chilli powder
1/2 tsp turmeric powder
1/8 tsp asafoetida
Salt to taste
Oil for frying
Chaat Masala for sprinkle

Method:

1. Separate all the petals using scissors. Trim white and black part along with stem. Keep only petals.

2. Wash it very properly and transfer it to colander so all excess water is drained out.

3. Add all the spices in gram flour and prepare lumpfree, thick paste like batter by adding water.

4. Add washed and drained petals in the prepared batter.

5. Mix well so the petals are coated properly with prepared batter.

6. Heat oil, take little batter in hand and drop fritters in the oil with the help of fingers.

7. Deep fry them on medium to slow flame. Keep stirring and turning so they can fry properly from all sides.

8. Remove them in a tissue lined plate. Sprinkle chaat mssala.

9. Serve hot with chutney, ketchup etc.

Note:
1. Make sure that batter is not more. It should be only to coat petals.