Along the Grapevine

Milkweed Pakoras


Here’s a simple recipe using wild milkweed blossoms and/or pods and transforming them into an exotic snack. A simple chickpea flour batter and a little oil for frying is all you need. If you don’t have access to milkweed, this recipe can be used for any edible wild leaves, shoots or flower buds.


I’ve noticed a good amount of traffic at this time of year to all posts milkweed related, which means there are those who are foraging for these plants and interested in learning new ways to use them. If you are new to this, please refer to this post here  and here for identification and precautions. Remember that they are an important food source for pollinators, especially monarch butterflies, so avoid excessive harvesting.

I currently have plants at every stage of growth which is why I was able to pick both blossoms (unopened and green) and pods (around 1 inch in length). The pods need to be immersed in boiling water for at least three minutes, and to be on the safe side I left them for five, drained them and ran cold water over them immediately.



I made a simple chickpea flour batter, salt and chili powder (optional) to taste and enough water to make a batter. Less water will give a doughier batter – I opted for a thin batter in order not to mask the shape and colour of the blossoms.  Coat the flowers and pods with the batter, fry a few at a time in hot oil until crisp and golden. Remove and allow to drain on paper towels for a few minutes. 


Serve with a dipping sauce of your choice. I prepared a mixture of tamarind, chili, jaggery and other spices for a piquant Indian flavour.

Related posts: Cooking with Milkweed Pods;  Milkweed Flower and Lambsquarters Soup; Milkweed Flowers; Milkweed Bud Fetuccine; Stuffed Milkweed Pods; Spicy Roasted Milkweed Pods

Linked to: Fiesta Friday #182;  Spades, Spatulas and Spoons and Jenny is Baking.


Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

10 thoughts on “Milkweed Pakoras

  1. This looks amazing. I love pakoras, and didn’t realize milkweed is edible, except to critters like Monarch butterflies. I’ll have to forage some flowers or pods!

    Liked by 1 person

  2. What does it taste like? I’ve been curious about it for a long time.

    Liked by 1 person

    • The taste is something like broccoli combined with okra, but without the slime. I can’t imagine anyone would find either the taste or the texture offensive. On the other hand, it is bland enough that you would normally want to spice it up a bit.

      Liked by 1 person

  3. Great share. First time hearing about milkweed, very unique and interesting post.

    Liked by 1 person

  4. Your posts and ideas are always so interesting, Hilda.

    Liked by 1 person

  5. Wow! You inspire me so much Hilda 🙂

    Liked by 1 person

  6. I’ve been trying to grow it for the butterflies, what a treasure trove you have!

    Liked by 1 person

  7. You always inspire me a lot, dear Hilda! This recipe must be utterly tasty! 🙂

    Liked by 1 person

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