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Tuesday, 5 April 2016

Kumro Pata'r Bora (Pumpkin Leaves Bhajia / Fritters - Bengali Style)


          These amazing Pumpkin leaves can be made into many delicious recipes like curry, chutney and now these delicious pakoras / fritters. You must have come across them, growing almost everywhere. Just pick up some tender leaves and make these yummy pakoras and relish them as appetizers with some chutney / sauce, as an evening tea-time snack or as an accompaniment to dal-rice combo. For this please check below a step by step guide with pictures to prepare it.





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  • 10-12 Pumpkin Leave, chopped
  • 1/2 cup besan (gram flour)
  • 1/4 cup rice flour
  • 1 tsp. nigella seeds (kalonji)
  • pinch of baking soda
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 onion, chopped
  • 1-2 green chilies, chopped
  • 1 tsp. ginger, grated
  • oil to deep fry / shallow fry











          In a bowl, combine together all the above mentioned ingredients (except oil). Add required quantity of water and prepare a thick batter. keep aside for 10 minutes.

          Heat oil in a pan and drop spoonfuls of the batter. Fry on a low flame on all sides till light golden in colour. 

          Drain on a tissue paper and serve hot with sauce or chutney as an appetizer or as a side dish with rice-dal combo.






                          Pumpkin plant growing on the terrace of my parents home.




                              Take few tender leaves. Wash and rinse them.



                           Chop them roughly. 



                         In a bowl, take besan, rice flour, salt, turmeric powder, ginger, green
                         chilies, onion, nigella seeds and baking soda.




                         Add the chopped greens & make a batter with required quantity 
                         of water.



                           Heat oil in a pan & drop spoonfuls in it. Fry till light golden in colour.



                            Drain on a tissue paper.



                            Serve them hot with some chutney / sauce, as an appetizer, as 
                          an evening tea-time snack or as an accompaniment to dal-chawal.











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