Agathi Ke Phool Pakora
Agathi Ke Phool Pakora is a popular Indian fritter made from the delicate, white flowers of the Agathi tree (Sesbania grandiflora), also known as the Hummingbird tree. The flowers are dipped in a spiced gram flour (besan) batter and deep-fried until golden and crispy. This dish is particularly cherished in South Indian states like Tamil Nadu and Karnataka, as well as in parts of Maharashtra and Goa.
🍽️ Nutrition at a glance
As a deep-fried snack, this dish is high in fat and carbohydrates, with a moderate amount of plant-based protein from the gram flour batter. It provides a good source of dietary fiber, iron, and calcium, with a typical serving containing approximately 250-300 calories.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 8 g |
| Carbs | 28 g |
| Fat | 16 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 350 mg |
| Iron | 2.5 mg |
| Calcium | 80 mg |
| Potassium | 220 mg |
| Magnesium | 35 mg |
| Vitamin C | 8 mg |
| Vitamin B9 (Folate) | 45 mcg |
| Phosphorus | 90 mg |
| Zinc | 1.2 mg |
Per 4-5 pakoras (approx. 120 g) · estimated, varies by recipe
💡 What's interesting
What makes this dish unique is its use of edible flowers, which are not only a culinary delicacy but also valued in traditional Ayurvedic medicine for their purported health benefits. The Agathi tree itself is a fast-growing, nitrogen-fixing legume, making it an environmentally friendly ingredient choice.
