Kumro phuler bora (pumpkin blossom fritters)
The kumro phuler bora (pumpkin blossom fritters) are a quintessential Bengali summertime recipe, that make for an amazing evening snack with chai or as a lovely side side with steamed rice and dal (lentil curry)
Equipment
- Shallow cooking pot
Ingredients
- 10-12 kumro phool pumpkin blossoms
- ¼ cup gram flour
- 1 tbsp nigela seeds kalo jeere
- 1 tsp turmeric powder
- ½ tsp red chilli powder
- ¼ cup oil for deep frying
- salt to taste
Instructions
- Pull the stigma (the small stem like part inside) out of the flowers. Wash them well under running water to remove dirt/worms. Pat them dry and keep aside. In a mixing bowl, mix together the gram flour, nigella seeds, turmeric powder, chilli powder and salt
- Add water gradually to form a batter of dropping consistency, simultaneously keep a cooking pot with the oil to heat. Add a tablespoon of the hot oil to the batter, mix well, dip each flower in it, let any excess batter drop and then drop them in the oil
- Deep fry each of them, in batches, until golden brown and remove on an absorbent kitchen towel. Serve these lip smacking kumro phuler bora (pumpkin blossom fritters) as a snack or a side dish with rice and dal. Enjoy!
Notes
- Adding the hot oil in the batter, ensured you get fluffy, crunchy pakoras/bora/fritters
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon