A recent video showcasing a street food vendor’s innovative take on snacks has taken the internet by storm. The vendor’s creation, rose pakodas, has attracted significant attention since its release on Instagram in July by the page Blessed Indian Foodie by Omniviam Media (@blessedindianfoodie), amassing over 61 million views.
The video reveals the vendor’s unique method for making these rose pakodas. The process begins with trimming the stems and sepals from fresh roses. The vendor then coats the flowers in a batter made from gram flour, spices, and water before deep-frying them until they achieve a crispy, golden finish. The result is a hot, fried snack with an unexpected floral twist.
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The unusual use of roses in the dish has sparked a heated debate among viewers. Concerns about the health implications of consuming roses, which are often treated with pesticides and fertilizers, have been voiced by many. Ankit Sood commented, “These roses are cultivated for decoration purposes using heavy insecticides and pesticides. One should not even consider eating them.”
Similarly, Priya Rao expressed her apprehension: “I can’t believe people are actually eating this. Do they know how harmful these chemicals are? This isn’t just a weird snack; it’s dangerous.”
Not all feedback has been negative. Some viewers praised the vendor for maintaining hygiene standards, a rarity in street food, according to Rajesh Kumar. “At least the vendor seems to be maintaining hygiene. That’s rare for street food,” he noted.
Others, like Rashmi Jha, questioned the concept itself. “Why roses? I mean, who thought of this? I’m all for new food ideas, but this feels wrong.”
While some found the idea of rose pakodas intriguing, others were less enthusiastic. Karan Mehta admitted, “It’s bizarre, yes. But I’ve tried weirder things. Would give it a shot!” Meanwhile, Amrita Shah provided a more cautious perspective: “Just because you can fry something doesn’t mean you should.”
The debate continues as viewers weigh the novelty of the rose pakoda against potential health risks and culinary boundaries.
