Let me start with the funniest of part of making the Kumro Phuler Bora; it is nothing but the dissection (read cutting) of Pumpkin Flower! I just returned from my graduation days; Botany practical classes of Jogamaya Devi College back in 2002-05… Cutting out the sepal and the vertical section through the petal followed by separating the stamen and pistil from the petal! I was pathetic all through the course of B Sc…. No am not going to talk about my resume here but going to share the recipe of a famous Bong style fritter, Kumro Phuler Bora.
Pasta was not well entire last week as she had developed chest infection and was down with fever, cold and cough and as a result lost her appetite as well. I was in dilemma to what to give her to make her happy with the little portion of food. She had regular Chechen Stew and soup but was craving for a little portion of steamed rice. My child has typical Bong taste bud and she loves her rice with light Masoor Daal and some “Bhajabhuji” (fried veggies/ Pakoras). Her typical Bong nature of having Bhajabhuji while having Fever is just like her father.
I was not able to serve her Beguni (Eggplant Fritters) which is her favorite but not ideal while having an infection since it is said that Eggplant may cause irritation while having an infection. I was thinking for some alternative with Potato (Aloo Pakora) but then I decided on a seasonal delicacy which is nothing but a Bong style Fritters with Pumpkin Flower or Kumro Phuler Bora! Kumro Phul or Pumpkin Flower or Kaddu Ka Phul is a perfect thing to prepare tasty Pakoras and Kumro Phuler Bora is a traditional Bengali fritter.
Nowadays, Kumro Phul is very easily available in local markets and I picked a fresh lot from the nearby market to prepare the fritters. The recipe of Kumro Phuler Bora is very simple and requires some basic ingredients which include Bengal Gram Flour or Besan, Rice Flour, and some basic spices to make the batter followed by frying the flowers after removing the inner parts after coated in the batter and the end result is mind-boggling!
Crunchy, Crispy Kumro Phuler Bora makes a perfect side dish for Bhat and Daal (Bong style) Rice and Lentil Soup and these fritters are the perfect match for a cup of hot coffee or tea as well. Pasta finally had her rice with daal and Kumro Phuler Bora and I had it with my cup of coffee as well apart from having it part of a true bong comfort platter and last but not the least Hubby had it virtually through Skype!
- Kumro Phul / Pumpkin Flower: 12
- Bengal Gram Flour / Besan: 4 Tbsp.
- Rice Flour: 1 Tbsp.
- Poppy Seed / Posto / Khuskhus: 1 Tsp.
- Nigella Seed / Kalo Jeera / Kalaunji: ½ Tsp.
- Baking Soda: ¼ Tsp.
- Chili Powder: ½ Tsp.
- Salt: ½ Tsp.
- Refined Vegetable Oil: For deep frying
- Wash Kumro Phul or Pumpkin Flower under running water.
- Using a knife (I have used a scissor) remove the sepal or the green part beneath the petals.
- Now give the flower a vertical slit and remove the stamen and pistil (male and female parts of the flower) from inside.
- Wash the joined petals lightly with water for further use.
- Following the process mentioned wash remaining flowers.
- Now take Besan, Rice Flour, Poppy Seed, Nigella Seed, Baking Soda, Chili Powder and Salt in a bowl and mix properly using a spoon.
- Keep a cup of water handy to make a thick batter.
- Add 4-5 Tbsp. of water to the mixture and start mixing with the spoon to make the batter and keep on adding water if required until a thick batter is formed.
- Now heat sufficient Refined vegetable oil in a pan.
- Coat a piece of pumpkin flower with the batter.
- Start frying in medium flame until the fritter turns golden brown from one side.
- Turn the fritter to other side and fry that side too.
- Following the process mentioned fry rest of the Pumpkin Flowers or Kumro Phul.
- I have fried 3-4 flowers in one go.
- Serve Kumro Phuler Bora or Pumpkin Flower Fritters hot with rice and Daal or have it with a cup of tea or Coffee.
Fritter recipes apart from Kumro Phuler Bora from Debjanir Rannaghar: