Pur bhora Kumro Phooler Bora
Few years back while I was delivering my child, my mother had traveled all the way from India to help me take care of my newborn. She was here with me for about two and half months. At that time, she had planted a few pumpkin plants in a small space that is there in front of our apartment. Though just after planting these creepers, my mother left for India, I took care of them and could successfully grow thirteen pumpkins. Again this year, I decided to sow some pumpkin seeds, utterly for eating kumro phooler bora(pumpkin flower fritters) and kumro shaak(pumpkin leaves).
When you collect them from your plants or buy them from the market, you need to prepare them fresh. They can be stored in the refrigerator for only couple of days. Beyond this time the flowers begin to wilt and it becomes difficult to prepare them.
How to prepare stuffed kumro phooler bora?
After you have the flowers with you, they should be cleaned thoroughly to get rid of insects and dusts. Then make a slit at one end of the kumro phool. Gently slide in your forefinger inside and push the pistil outside. This will prevent opening up of the kumro phool and will ensure proper stuffing of the pumpkin blossoms. Clean the kumro phool again to get rid of any pollen grains on the petals.
Now, take about a spoonful of the stuffing that you have prepared and place it inside the flower.
Gently close the ends of the flower to seal the edges such that the stuffing does not come out while frying.
The stuffed Kumrophool is now ready for frying. Just dip them in the batter and enjoy the deliciousness with a cup of steaming tea or with steamed rice and daal.
If you are looking for a simpler recipe where you can avoid the extra work of stuffing and yet enjoy Kumro phooler bora you will find the recipe here.
Pur bhora Kumro phooler bora (Niramish)
Ingredients
- 12 pumpkin blossoms/ kumro phool
- 3 tablespoons of sesame seeds/til
- ½ cup of grated coconut
- 1 green chili (remove seeds if you want it less spicy)
- Salt to taste
- ½ cup of besan/gram flour
- 2 tables 2 tablespoons rice flour
- A pinch of baking soda
- ¼ teaspoon of kalojeera/ nigella seeds
- 1 teaspoon of red chili powder(adjust according to your resistance)
Instructions
- Take the sesame seeds in a pan and dry roast the sesame seeds. Blend them to a fine paste.
- Now, take the coconut, salt and green chili in the same blender jar and blend all the ingredients together. Your stuffing is now ready.
- Wash Kumro Phool or Pumpkin Flowers under running water.
- Tear off the green leaves/sepals from beneath the petals of the flower.Vertically slit in one line of the petal. Insert your forefinger and simply push the stick(also known as pistil) out from the flower.Gently wash the petals again. The kumro phool is now ready to use. (See Notes)
- Take about a spoonful of the stuffing and place it inside the flower. Gently press the petal together to close the flower and evenly spread the stuffing in the entire flower.
- In a bowl, take besan, rice flour, nigella seeds, baking soda, chili powder and salt in a bowl and mix properly using a spoon.
- Add about 6 tablespoons of water to the mixture and mix with the spoon to make a lump free batter.
- Take cooking oil in a pan and heat it on low medium flame.
- Drop a stuffed pumpkin flower in the batter. Coat all the sides of the flower with the batter.
- Drop the flower in the hot oil carefully and fry each side of the flower to golden brown colour.
- Fry all of the boras similarly.
- Serve Stuffed Kumro Phooler Bora or Pumpkin blossom fritters hot with rice and daal.
Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.
