Pumpkin blossom fritters or kumro fuler bora is a favorite traditional starter in Bengali cuisine. We usually dip them directly into the batter and deep fry, however, I made a stuffing this time to give it a twist.
Wash the blossoms thoroughly and remove the stem and green parts of the same. Keep them in a bowl of water for some time.
Make a paste of poppy seed, mustard seed and green chilli with a pinch of salt. add the ground masala to your pan with a tbsp. of oil and bhuna fry for a minute or two so that the raw smell of masala is gone.
Let the masala mix cool down. Then take small amount of the masalas and stuff the blossom carefully. Do it for all the blossoms.
Make the batter now. Take besan / gram flour, add poppy seed, kalonji, salt and turmeric. Then add required amount of water and mix well. Your batter should not be very thick, the idea is to make a thin layer over the stuffed blossoms. Keep the batter covered for 15 minutes. You may add a pinch of baking powder just before frying.
Heat oil in a frying pan. Now deep the stuffed blossom into the batter to form a thin coat and put into the oil immediately. Deep fry till golden brown.
Serve as a starter. Best goes with plain rice and mug daal. You may also mash this into plain rice with a pinch of salt and have it at the beginning of the meal !!! Yum !!!
Ingredients
- Large Pumpkin Blossoms - 10
- Poppy seeds - 5 tbsp.
- Mustard seeds - 1 tbsp.
- Green Chilli - 1
- Besan / Gram flour - 1 cup
- Kalonji / Kalojeera seeds - 1tsp
- Poppy seed - 1 tsp
- Salt, turmeric - as required
- Oil for frying
Wash the blossoms thoroughly and remove the stem and green parts of the same. Keep them in a bowl of water for some time.
Make a paste of poppy seed, mustard seed and green chilli with a pinch of salt. add the ground masala to your pan with a tbsp. of oil and bhuna fry for a minute or two so that the raw smell of masala is gone.
Let the masala mix cool down. Then take small amount of the masalas and stuff the blossom carefully. Do it for all the blossoms.
Make the batter now. Take besan / gram flour, add poppy seed, kalonji, salt and turmeric. Then add required amount of water and mix well. Your batter should not be very thick, the idea is to make a thin layer over the stuffed blossoms. Keep the batter covered for 15 minutes. You may add a pinch of baking powder just before frying.
Heat oil in a frying pan. Now deep the stuffed blossom into the batter to form a thin coat and put into the oil immediately. Deep fry till golden brown.
Serve as a starter. Best goes with plain rice and mug daal. You may also mash this into plain rice with a pinch of salt and have it at the beginning of the meal !!! Yum !!!
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