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Crispy, golden fritters made from delicate pumpkin blossoms, coated in a light, spiced rice flour batter. This traditional Odia delicacy is a perfect monsoon snack or a delightful side dish, ready in minutes.
For 4 servings
Prepare the Pumpkin Blossoms
Make the Batter
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Crispy, golden fritters made from delicate pumpkin blossoms, coated in a light, spiced rice flour batter. This traditional Odia delicacy is a perfect monsoon snack or a delightful side dish, ready in minutes.
This odia recipe takes 25 minutes to prepare and yields 4 servings. At 207.63 calories per serving with 4.02g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side.
Shallow Fry the Fritters
Finish Frying and Serve
Add 1/4 teaspoon of ajwain (carom seeds) and a pinch of asafoetida (hing) to the batter for a different flavor profile and to aid digestion.
Create a simple stuffing with mashed potatoes, paneer, or grated coconut mixed with spices. Gently stuff a small amount into each blossom before dipping it in batter and frying.
Mix finely chopped cilantro or mint leaves into the batter for a fresh, herby aroma and taste.
Pumpkin blossoms are a good source of Vitamin A, which is essential for maintaining healthy vision, supporting the immune system, and promoting cell growth.
The rice flour and besan in the batter are rich in carbohydrates, providing a quick source of energy to the body.
Spices like turmeric contain curcumin, a compound known for its powerful anti-inflammatory and antioxidant effects, which can help combat oxidative stress in the body.
Kakharu Phula Bhaja is a fried snack, so it should be consumed in moderation. While the pumpkin blossoms themselves are low in calories and rich in vitamins, the shallow-frying process adds fat and calories. It can be part of a balanced diet when enjoyed occasionally.
One serving of Kakharu Phula Bhaja (approximately 3 fritters) contains an estimated 150-180 calories, primarily from the flour and the oil absorbed during frying.
Yes, this recipe is naturally gluten-free as it uses rice flour and besan (gram flour), neither of which contain gluten.
Traditionally, male pumpkin blossoms are preferred for this recipe. They have long, thin stems and do not bear fruit, making them ideal for harvesting. Female flowers have a small bulb at the base (the nascent pumpkin) and are usually left on the vine to grow.
These fritters are best eaten fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. To reheat, place them in a hot oven or an air fryer for a few minutes to regain some of their crispiness. Microwaving is not recommended as it will make them soggy.