Koldil r Bor with Masala Chai

Instructions

1. 1

   Prepare the Banana Blossom

   • Grease your hands and knife with 1 tsp of mustard oil to prevent staining from the blossom's sap.
   • Remove the tough, dark outer petals one by one until you reach the pale, tender inner core.
   • Finely chop the tender florets and the heart. As you chop, you can discard the hard, matchstick-like pistil from each floret if they are mature.
   • Immediately place the chopped blossom in a bowl of water to prevent it from browning.
2. 2

   Boil and Mash the Blossom

   • Transfer the chopped blossom to a pot with 4 cups of water. Add 1/2 tsp of the salt and 1/4 tsp of the turmeric powder.
   • Bring to a boil and cook for 10-12 minutes, or until the blossom is completely soft and tender.
   • Drain the cooked blossom in a colander. Using the back of a spoon, press down firmly to squeeze out every last drop of water. This step is crucial for crispy fritters.
   • Allow it to cool for a few minutes, then mash it coarsely with a fork or your hands.
3. 3

   Create the Fritter Mixture

   • In a large mixing bowl, combine the mashed banana blossom, besan, rice flour, finely chopped onion, green chilies, and ginger paste.
   • Add the remaining 1/4 tsp turmeric powder, red chili powder, cumin powder, hing, and the remaining 3/4 tsp salt.
   • Using your hands, mix everything thoroughly to form a thick, stiff, and slightly sticky dough. Do not add any water; the residual moisture in the blossom is sufficient.
   • The mixture should be firm enough to hold its shape when formed into a patty.
4. 4

   Fry the Fritters (Bor)

   • Heat the mustard oil in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a tiny piece of the mixture in; it should sizzle and rise to the surface immediately.
   • Take small lemon-sized portions of the mixture and flatten them slightly between your palms to form 1/2-inch thick patties.
   • Carefully slide 4-5 patties into the hot oil at a time, being careful not to overcrowd the pan.
   • Fry on medium heat for 3-4 minutes per side, flipping occasionally, until they are a deep golden brown and uniformly crispy.
   • Remove the fried fritters with a slotted spoon and let them drain on a plate lined with paper towels to absorb excess oil.
5. 5

   Serve Hot

   • Serve the Koldil r Bor immediately while they are hot and crispy.
   • They pair wonderfully with Kasundi (Bengali mustard sauce), tomato ketchup, or as a crunchy side dish with a simple meal of rice and dal.