Kakharu Phula Pitha with Ghuguni

Crispy pumpkin flower fritters with savory prawn stuffing, served with protein-packed ghuguni. A unique, soul-satisfying combo!

1. 1

   Prepare the Rice Batter

   • Wash the arua rice thoroughly under running water until the water runs clear.
   • Soak the rice in ample water for at least 2-4 hours. This step is crucial for a smooth batter.
   • Drain the water completely. Transfer the soaked rice to a grinder jar.
   • Add the peeled garlic cloves, green chilies, and cumin seeds to the jar.
   • Grind everything into a smooth, thick paste. Add water sparingly, one tablespoon at a time, only as needed to facilitate grinding. The final batter should have a thick, coating consistency, similar to a pancake batter.
   • Transfer the batter to a mixing bowl. Stir in the turmeric powder and salt. Mix well and set aside.
2. 2

   Clean the Pumpkin Blossoms

   • Handle the delicate blossoms with care. Gently hold the flower and remove the green sepals at its base.
   • Carefully open the petals and pinch off the stamen (in male flowers) or pistil (in female flowers) from the center.
   • Rinse the cleaned flowers under cool, gentle running water.
   • Lay them on a paper towel and pat them completely dry. Ensuring they are dry is key to a crispy pitha and prevents oil from splattering.
3. 3

   Shallow Fry the Pitha

   • Pour vegetable oil into a wide, flat-bottomed pan or skillet, enough for shallow frying (about 1/2 inch deep). Heat the oil over medium heat.
   • To check if the oil is ready, drop a tiny amount of batter into it. If it sizzles and rises to the surface immediately, the oil is at the right temperature.
   • Take one dry pumpkin blossom, hold it by the stem, and dip it into the rice batter, ensuring it is evenly coated on all sides.
   • Gently place the battered flower into the hot oil. Repeat with 3-4 more flowers, being careful not to overcrowd the pan.
   • Fry for about 2-3 minutes on the first side, or until the edges turn golden brown and crisp.
   • Flip carefully and fry for another 2-3 minutes on the other side until the entire pitha is golden, crisp, and cooked through.
   • Once done, remove the pithas with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
4. 4

   Serve Hot

   • Kakharu Phula Pitha is best enjoyed immediately while it's hot and crispy.
   • Serve as a standalone snack with tea or as a side dish with a traditional Odia meal of rice, dalma, and saga bhaja.

Sauté Spices and Combine

• Reduce the heat to low. Add the red chili powder, coriander powder, cumin powder, and the remaining 0.5 teaspoon of salt. Stir continuously for 1-2 minutes until the spices are aromatic and you see oil separating from the masala.
• Carefully pour the cooked peas along with their cooking liquid into the pan with the masala. Mix everything gently to combine.
• If the consistency is too thick, add up to 0.5 cup of hot water to reach your desired gravy thickness.