Kumro Phul Bhaja
Fried dish or Bhaja as the Bengalies call them are an important part of a midday meal in bengali cuisine. It accompanies a meal of rice and dal and makes a wonderful side dish. Some of the popular fries are Aloo Bhaja (potato fries), begun bhaja (fried brinjal), bodi bhaja, shak bhaja, potol bhaja (fried parwal) to name a few.
Some fries are prepared by deep frying the ingredients directly in oil and some are prepared by frying the ingredients, coated with a batter.
Here is the recipe for kumro phul bhaja. They are fried pakoras made with the fresh yellow flowers of pumpkin and fried after being coated in batter made of besan / flour.
Ingredients:
- 20 kumro phool (pumpkin flowers)
- 1 cup besan
- water (for making batter)
- ½ tsp poppy seeds
- ½ tsp red chilli powder
- salt to taste
- oil for deep frying
- a pinch of baking soda
Preparation:
- Wash the kumro phul (pumpkin flowers) well and remove the stigma from the center and drain off the water.
- Sprinkle a little salt on the pumpkin flowers. Keep aside.
- Sieve besan in a bowl and add baking soda. Mix well.
- Slowly add water and mix with hand (in one circular motion) to form a smoother batter of thick consistency.
- Add poppy seeds, salt and red chili powder in the batter and mix well.
- Heat oil in a deep frying pan, add 1 tsp of hot oil in the batter and mix well.
- Dip the pumpkin flowers in the batter and slowly release the pumpkin flowers in the oil.
- Deep fry the pumpkin flowers till rich brown.
- Remove from the pan and drain extra oil on absorbed paper.
- Serve hot with steamed rice and dal.
Tips:
If you have to add some ingredients to the batter, always add after making the batter, otherwise it becomes difficult to mix the ingredients and to form a smooth batter.
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