Friday, March 15, 2013

Kumro Phool Bhaja - Pumpkin Blossom Fritters

Pumpkin Blossom or Kumro Phool, as it is known in Bengali, is seen often in my mom's kitchen. I have never seen her make anything but these fritters with kumro phool. But for me, it was my first time today. Yesterday, when I saw these in the market, I was instantly drawn towards the lovely yellow colour. Then on a flashback I remembered how my mom loves these. I picked up a few for her and some for myself. I also carefully noted the recipe from her.

Bengalis love any bhaja with their meals. Especially during lunch. I mostly enjoy the Beguni. M is okay-okay with it but is absolutely in love with Begun Bhaja.

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These actually look similar to Beguni. The process of making these two kind of fritters is alike as well. Just a few ingredients here and there.

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Before you begin to fry these, you need to cut off the stems and remove the stigma from each blossom. Then a good wash and you are ready.

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Attractive colours, like I said, isn't it? Now, getting to the recipe.

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Kumro Phool Bhaja - Pumpkin Blossom Fritters

Kumro Phool (Pumpkin Blossom) 8 nos.
Besan (Bengal Gram) 1/2 cup
Maida (All purpose flour) 2 tbsp.
Green chillies, 2 nos., finely chopped
Poppy seeds (Posto) 1 tsp.
Turmeric Powder 1/2 tsp.
Asafoetida (Hing), a pinch (optional)
Baking soda, a pinch
Salt as per taste
Water to make the batter
Oil for deep frying

  1. Make a smooth thick batter with besan, maida, green chillies, posto, turmeric powder, asafoetida (if using), baking soda and salt.

  2. Heat oil in a wok. Dip each blossom in the batter and put into the hot oil. Fry each side for about 2 minutes or until they are crisp and golden brown in colour.

  3. With a slotted spoon, remove the fritters from the oil and place on a paper towel so that the excess oil gets soaked. Serve hot.

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Kumro Phool Bhaja is a humble accompaniment of a Bengali meal. Though not as popular like the Beguni (which has a celebrity status becuase these are served in Bengali weddings), I can assure you about its taste. I have grown to like it just like the other frittered vegetables.

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