Pumpkin flower pakoras (India)
Pumpkin flower pakoras are a popular Indian monsoon snack made by dipping fresh pumpkin blossoms in a spiced gram flour (besan) batter and deep-frying them until crispy. They are a seasonal delicacy, especially in states like Maharashtra and Karnataka, where the flowers are harvested from pumpkin plants in home gardens or farms.
🍽️ Nutrition at a glance
This dish is high in carbohydrates and fat due to the gram flour batter and deep-frying method, with a modest amount of plant-based protein. A typical serving provides key nutrients like iron, vitamin A, and potassium, with a calorie count of roughly 200-250 kcal per 100g serving.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 6 g |
| Carbs | 22 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 300 mg |
| Iron | 2.5 mg |
| Vitamin A | 1200 IU |
| Potassium | 350 mg |
| Vitamin C | 15 mg |
| Calcium | 40 mg |
| Magnesium | 25 mg |
| Phosphorus | 80 mg |
| Folate | 60 mcg |
Per 1 cup (100 g) · estimated, varies by recipe
💡 What's interesting
Pumpkin flowers are a zero-waste ingredient, utilizing a part of the plant that is often discarded, and they are rich in antioxidants and vitamins. Culturally, this dish is a celebration of the monsoon season, when pumpkin plants are in full bloom and families gather to prepare this crispy, savory treat.
