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Sunday, 27 March 2016

Kumro Phool Bhaja (Pumpkin Flowers Pakoras / Fritters - Bengali Style)


           These are amazing Pakora / Fritters made out of Pumpkin Flowers. It is a traditional Bengali appetizer or side dish that is very much relished as a part of a Bengali platter with dal-chawal (rice-lentil combo). These awesome and delicious pakoras are not commonly heard or seen these days. But if you happen to come across these flowers, do go ahead and try. You will simply love them.
















          I came across them on the terrace of my parents home, when I recently came to visit them in Hyderabad. I immediately jumped at the idea of making some fritters out of these blossoms, as I did not want to miss this golden opportunity to add one more post (an interesting one) in my blog.











  • 5-6 Pumpkin Flowers / Blossoms
  • 4-5 tbsp. besan (gram flour)
  • 2 tbsp. rice flour
  • salt to taste
  • pinch of turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. baking soda
  • 1 tbsp. poppy seeds 
  • 1/2 tsp. kalonji (nigella seeds)
  • oil to deep fry 








          Discard the stem and stigma from each of the Pumpkin flowers. Wash them gently and rinse well. Keep aside.

          In a bowl, make a semi thick batter with rest of the ingredients (except oil) with required quantity of water. 

          Heat oil in a pan. Dip each flower in the batter and gently drop them in the hot oil few at a time. Fry on a low flame till they turn light golden in colour on both sides.

          Drain them on a kitchen towel and serve hot as an appetizer or as a side dish with rice-dal combo.













                             



                               Remove the stems & stigma from all the flowers.



                 Prepare a batter with besan (gram flour), salt, turmeric powder, red chili powder,                            baking soda, kalonji, rice flour and poppy seeds with required quantity of water.  
                 Dip the washed & drained flowers in the batter.




                               And deep fry them in hot oil till golden in colour.



                               Drain on a tissue paper.



                 Serve them as an appetizer or as a side dish with dal-chawal (rice-lentil combo).












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