Vegetables should be washed and cut in big chunks.
Soda-bicarb, besan and salt should be mixed together.
Bhang seed powder should be added to this mixture along with red chilli powder, ajwain and pomegranate seed powder.
Enough water should be added so that a consistent batter can be made.
Oil should be heated in a pan.
The vegetable pieces should be dipped in the batter one after the other in such a way that they are totally covered with batter from all the sides.
They should be deep fried on low flame till they become golden crisp.
The bhang pakoras are now ready and can be served hot.