Kumro Phool Bhaja Recipe
A typical Bengali meal is incomplete without some sort of bhaja (fry) served alongside rice and dal. The bhaja can be any kind of batter-fried vegetable such as brinjal, potato, raw plantain and potol (wax gourd). Kumro phool bhaja or pumpkin flower fritter is a breeze to make. You can munch on these delicious fritters as a snack or enjoy it with dal-baath. Try out this easy kumro phool recipe.
Servings: 2
Calories: 245kcal
Ingredients
- Pumpkin flowers – 6
- Besan Chickpea flour – 6tbsp
- Rice Flour - 3 tbsp
- Turmeric – ¼ tsp
- Kala jeera Nigella seeds – ½ tsp
- Chilli powder – ¼ tsp
- Salt to taste
- Water – 1/3 cup
- Hot oil – 1 tbsp for batter
- Oil for deep frying
Instructions
- To make pumpkin blossom fritters, first cut off the stem and gently remove the stigma from inside each flower. Rinse well under running water and keep the flowers aside to drain off water.
- Take a mixing bowl and add chickpea flour, rice flour, kala jeera, salt, turmeric and red chilli powder. Combine well.
- Add water, a little at a time, and make smooth batter.
- Heat oil in a wok over medium heat.
- Drizzle 1 tbsp of hot oil on the fritter batter and blend well.
- Dip each pumpkin blossom in the batter and slowly release into hot oil. Do the same with rest of the kumro phool till the wok is almost filled. Allow the fritters to be fried for a minute or so and then gently flip them over. Once they turn a uniform golden-brown, remove the fritters with a slotted spoon onto absorbent paper to drain excess oil.
- Serve Kumro Phuler Bora hot with ketchup.