Kumro Phuler Bora

Instructions

1. 1

   Prepare the Pumpkin Blossoms

   • Handle the pumpkin blossoms with extreme care as they are very delicate. Gently wash them under cool, running water.
   • Carefully snip off the green stem and the sepal (green leafy part) at the base of each flower.
   • Gently open the petals and pluck out the stamen or pistil from the center. This part can be bitter.
   • Lay the cleaned flowers on a paper towel and pat them completely dry. This step is crucial for a crispy fritter and helps the batter adhere properly.
2. 2

   Make the Batter

   • In a medium-sized mixing bowl, combine the rice flour, besan, poppy seeds, nigella seeds, turmeric powder, red chili powder, salt, and sugar.
   • Whisk the dry ingredients together to ensure they are evenly distributed.
   • Gradually add water, a little at a time, while whisking continuously to form a smooth, thick, and lump-free batter.
   • The ideal consistency is similar to a thick pancake batter; it should coat the back of a spoon without being too runny or too thick. Let the batter rest for 10 minutes.
3. 3

   Fry the Boras (Fritters)

   • Pour the mustard oil into a kadai or a deep pan and heat it over medium-high flame. To check if the oil is ready, drop a small amount of batter into it. If it sizzles and rises to the surface immediately, the oil is at the right temperature.
   • Take one prepared pumpkin blossom, dip it into the batter, ensuring it is evenly coated on all sides. Let any excess batter drip off.
   • Carefully slide the battered flower into the hot oil. Fry in small batches of 3-4 at a time to avoid overcrowding the pan and lowering the oil temperature.
   • Fry for about 2-3 minutes on each side, until the fritters are a deep golden brown and perfectly crisp.
   • Using a slotted spoon, remove the fried boras from the oil and place them on a plate lined with paper towels to drain any excess oil.
4. 4

   Serve

   • Serve the Kumro Phuler Bora immediately while they are hot and at their crispiest.
   • They are traditionally enjoyed as a snack with tea or as a side dish with steamed rice and dal.