Priyanka Bhadani’s memories of baskarel (bamboo shoot) go back to her childhood spent in the town of Gaya in Bihar. As she recalls in her essay, she would often come home during the monsoons, only to find it enveloped in a musty, unpleasant smell. Her family members relished baskarel pakoras—a snack she thoroughly despised, owing to the pungent aroma it released. She would scout for opportunities to escape from the house—and escape she did.
However, of late, Priyanka has made her peace with the aroma and taste of the baskarel. Here, she shares her father’s recipe for baskarel pakoras.
| Bamboo shoots (Baskarel) | 400 grams | 4 cups |
|---|---|
| Gram flour (besan) or rice flour (chaurathha) | 100 grams | 1 cup |
| Chilli, finely chopped | 1 chilli, or according to personal preference |
| Coriander leaves | according to personal preference |
| Salt | to taste |
| Mustard Oil | for deep frying |
What You Will Need
Mixing bowls, strainer, traditional grinding stone (sil-batta)/a food processor or mixer-grinder, kadhai
Instructions
Wash the bamboo shoots thoroughly to remove any dirt.
Peel the outer, tougher layers until the soft inner part is reached.
Chop the shoots into small, manageable pieces.
Soak the chopped bamboo shoots in water for 2-3 days to remove any bitterness and toxins. During the soaking period, change the water daily.
After the third day of soaking, drain the water and crush the softened bamboo shoots using a traditional grinding stone (sil-batta). The shoots must appear finely chopped, and not become a paste.
In a mixing bowl, combine four parts of the crushed bamboo shoots with one part of gram flour (besan) or rice flour (chaurathha), according to your preference.
Add the chopped chillies, chopped coriander leaves, and salt according to your taste.
Mix well to form a dough that binds all the ingredients and is just sticky enough to mildly cling to your hands, but can also be easily released from your hand with minimal effort.
Meanwhile, heat mustard oil in a kadhai until it begins to sizzle.
Drop small portions of the bamboo shoot batter into the hot oil.
Deep-fry the pakoras on medium heat for about 4-5 minutes, or until they turn golden-brown and crispy.
Once done, remove them from the oil and place them on paper napkins to drain off the excess oil.
Serve hot with khajur-tamatar ki chutney, or green coriander chutney, or a dipping sauce of your choice.
Tips
- If a traditional grinding stone (sil-batta) isn’t available, a chopper/mixer grinder can be used instead.
- Soaking the fresh bamboo shoots in water is critical to soften them. However, if you are using canned alternatives, the step can be skipped.
Priyanka Bhadani has spent over 13 years as a journalist, writing features and entertainment stories for news publications in Delhi and Mumbai. She now runs a boutique communications agency and is pursuing a postgraduate degree in Public Policy and Sustainable Development from TERI School of Advanced Studies, exploring how policy and culture intersect to shape society.
Read more about Priyanka’s personal experiences with baskarel in her essay.
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