Chalkumror Pur/Stuffed Ash gourd Fritter

ChalKumro/Ashgourd gets its name from the fact that it is grown on chal (roof of the house). This is yet another classic preparation from my grandmother’s kitchen. The stuffing of mustard paste gives a perfect zing to this chalkumro pur.

Chalkumror Pur is often served with daal and any sabji before serving the fish or the non-vegetarian part of the meal.

The chalkumro used to prepare this pur should preferably be kochi (tender). However, mine was slightly on the mature side. Tender chalkumro makes the filling easy. I had a few seeds in my chalkumro which I careully removed such that the chalkumro was still able to hold the stuffing.

Step by step instructions to prepare chalkumror pur

Make a paste of the black and yellow mustard seeds, ½ teaspoon of turmeric powder, salt, sugar and green chilies. Use as little water as possible to make a fine paste. Do not make the paste runny. (I have used 2 tablespoons of water)

Peel the chalkumra and slice it into circles of 2 cm thickness. Half each circle into two equal semicircles.

Now, make a slit in the chalkumro such that you do not cut till the end and the end remains intact.

Take a pot of water. Add salt to the pot and bring the water to boil.

Gently, drop the sliced chalkumros in the water and let them cook in a closed pot for 3-4 minutes.

Immediately strain the chalkumros from the water, and wash them with cold water.

Take a spoonful of the mustard paste. Open the slit in the chalkumro and fill the chalkumro with the paste such that the paste reaches all the corners of the slit. With your fingers now, gently close the mouth of the chalkumro slices and remove any excess filling coming out of the slices. Repeat this with all the slices and keep them aside.

Take wheat flour, rice flour, nigella seeds, turmeric powder, baking powder, salt and ½ cup of water in a bowl. Whisk properly to make a lump free batter.

Heat oil in a pan for frying. Take a slice of the stuffed chalkumro, dip it in the batter and gently drop in the hot oil.

Fry each side of the chalkumro on medium flame till golden brown.

Strain the fritters from hot oil and serve.

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