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.
Servings: 4
Calories: 89kcal
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.