Pur bhora Kumro phooler bora (Niramish)
Servings 12 pieces
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.