Bokful Bhaja With White Agasti Flowers | Bengali Bok Phool Fritters

Bokful Bhaja

Bokful Bhaja is a popular Bengali vegetable fritters dish where bok phool or heron flower (so called as it’s white in colour and hangs like a heron from the tree) are dipped in a gram flour batter and deep-fried to a crispy brown.

What is Bokful:

Bokful (scientific name: Sesbania grandiflora or Agati grandiflora) is also known as agati, vegetable hummingbird or hummingbird tree. The small, fast-growing tropical tree bears white or red flowers according to its species. Agati is a good source of folate and Vitamin C.

In India, the edible flowers of S. grandiflora go by the name gaach-munga in Hindi, agase in Kannada, akatti in Malayalam, Hadga Flower in Marathi, agasti in Sanskrit, akatthi in Tamil and avisi in Telugu.

According to mythology, Agasti flowers, which blossom in Autumn, get their name from the Vedic sage, Agastya. The blossoms are extremely delicate and you need to handle them with care!

Health Benefits of Bokful Bhaja

While Bokful Bhaja is primarily enjoyed for its taste, it also offers some nutritional benefits:

Rich in protein: The gram flour used in the batter is a good source of plant-based protein.
Fiber content: Agasti flowers contain dietary fiber, which aids in digestion.
Antioxidants: The flowers are known to have antioxidant properties that may help fight free radicals in the body.
Vitamins and minerals: White agasti flowers contain various vitamins and minerals, including vitamin C and iron.
Agati flowers help treat night blindness, headache, constipation, cough, fever and catarrh.

It’s important to note that while Bokful Bhaja offers these benefits, it should be consumed in moderation as it is a deep-fried snack.

Bokful Bhaja Bengali Recipe:

Bokful Bhaja is a traditional Bengali recipe – ‘bok’ means heron, which is white in colour and ‘ful’ means flower. The batter fried Agasti flower fritters are absolutely amazing and a definite hit with everyone in the family. The crisp and delicious Agasti Flower Bhajis are perfect to snack on in chilly weather or have these crunchy blossom fritters as a side with dal rice.

Bokful Bhaja, also known as Bok Phool Bhaja, is a beloved Bengali delicacy that has been cherished for generations. This crispy, golden fritter is made from the delicate white flowers of the agasti tree, creating a unique and flavorful snack that’s perfect for any time of day.

To make Bok fuler Bhaja, firstly, gently remove the filament from each flower and immerse the flowers in saline water for about 10 minutes to get rid of any insects. Then drain the water and keep the heron flowers aside.

Now, in a bowl combine, gram flour, cornflour, rice flour, poppy seeds, cooking soda, turmeric, asafoetida, chilli powder and salt.

Next, add water little by little and make a thick smooth batter.

Now, heat oil in a kadai over medium heat.
Then, dip the agasti blossoms in the gram flour batter.

Gently drop them into the hot oil.

Now, deep fry the Bok phool until both sides turn a light golden colour.

Remove the fried Bok phool with a slotted spoon and place them on tissue paper to absorb the extra oil.

Serve crunchy Bokful Bhaja with rice and dal.

If you are searching for some more easy fritter recipes, then do try out Capsicum Fritters.

Bok Phool Bhaja Serving Suggestions

Bokful Bhaja is a versatile dish that can be enjoyed in various ways:

As a teatime snack with a hot cup of chai
As an appetizer before a traditional Bengali meal
Paired with steamed rice and dal for a light lunch
Served alongside other Bengali fritters like beguni or peyaji

For an authentic Bengali experience, try serving Bokful Bhaja with a tangy tamarind chutney or a spicy green chili sauce.

Variations of Bokful Bhaja

While the traditional Bokful Bhaja With White Agasti Flowers is a beloved classic, there are several variations you can try:

Spicy Bokful Bhaja: Add finely chopped green chilies to the batter for an extra kick.
Herbed Bokful Bhaja: Mix in chopped cilantro or mint leaves for a fresh, aromatic twist.
Cheesy Bokful Bhaja: Sprinkle some grated cheese over the fritters immediately after frying for a fusion-style treat.

Don’t be afraid to experiment with different spices and herbs to create your own unique version of this Bengali delicacy!

Agasti Flower Bhaji Recipe details below:

Bol Phuler Bhaja Bengali Recipe

Agasti or Agati flower Bhaji is a delicacy in Bengal. Tender, velvety white agathi flowers have crescent-shaped closed petals. Bok phool bhaja or agati blossom fritters are made by dipping the delicate white flowers in a spiced gram flour batter and deep frying them to a golden brown.

Bokful Bhaja With White Agasti Flowers is more than just a snack; it's a celebration of Bengali culinary traditions and the beauty of seasonal ingredients. By learning to prepare this dish at home, you're not only treating yourself to a delicious treat but also preserving a piece of cultural heritage.

Course Side Dish, Snack

Cuisine Bengali

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Calories 89kcal

Author Shil

Ingredients

8 Bokful/Agati Flowers
4 tbsp Besan/Gram Flour
1 tbsp Cornflour
2 tbsp Rice flour
1 tsp Poppy seeds
⅛ tsp Turmeric
½ tsp Salt
⅛ tsp Asafoetida
¼ tsp Red chilli powder
⅛ tsp Baking soda
Oil for deep frying

Instructions

Wash the bokful and remove the stamen and calyx from inside each one of them to reduce bitterness. Keep them immersed in salt water for 10 minutes. Drain and keep aside.
Take besan, rice flour, cornflour, baking soda, poppy seeds, salt, turmeric, chilli powder and asafoetida in a mixing bowl. Add a little water at a time and make a smooth and slightly thick batter.
Heat oil in a deep frying pan over medium heat
Dip the bokful in the prepared batter, coat well and deep fry to a golden brown.
Remove the fried bok flowers with a slotted spoon and drain on absorbent paper.
Serve hot and crispy Bengali Bokful Bhaja with Khichdi.