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Crispy, savory fritters made from delicate pumpkin blossoms dipped in a spiced rice flour batter. This classic Odia monsoon delicacy is perfect as a tea-time snack or a side with dal and rice.
Prepare the Rice Batter
Clean the Pumpkin Blossoms
Crispy, savory fritters made from delicate pumpkin blossoms dipped in a spiced rice flour batter. This classic Odia monsoon delicacy is perfect as a tea-time snack or a side with dal and rice.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 227.85 calories per serving with 3.83g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side.
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Shallow Fry the Pitha
Serve Hot
Create a stuffing with mashed potato, grated paneer, or a spiced coconut-mustard paste (besara). Place a small amount of stuffing inside the flower before folding and dipping it in the batter.
For a sweet pitha, omit the garlic, chilies, and cumin from the batter. Instead, add 2-3 tablespoons of grated jaggery or sugar and a pinch of cardamom powder.
For a different texture, you can make the batter with a mix of rice flour and a few tablespoons of besan (gram flour) or sooji (semolina).
Pumpkin blossoms are a source of beta-carotene and other antioxidants, which help protect the body against damage from free radicals.
These delicate flowers contain Vitamin C, an essential nutrient that boosts the immune system and promotes healthy skin.
The inclusion of cumin seeds in the batter is beneficial for digestion, as they are known to stimulate digestive enzymes.
One serving of 4 Kakharu Phula Pithas contains approximately 200-220 calories, primarily from the rice batter and the oil used for frying.
It can be part of a balanced diet. The pumpkin blossoms themselves are low in calories and contain vitamins. However, since the pithas are shallow-fried, they should be consumed in moderation as a treat.
Yes, absolutely. Using 1 cup of fine rice flour is a great shortcut. Simply mix it with water, spices, and salt to form a batter of the right consistency.
Pumpkin blossoms are typically available at local farmers' markets during the monsoon and summer seasons. If you have a kitchen garden with pumpkin vines, you can harvest them fresh in the morning when they are fully bloomed.
Yes, for a lower-oil version. Preheat your air fryer to 180°C (350°F). Spray the battered flowers lightly with oil and air fry for 8-10 minutes, flipping halfway through, until golden and crisp. The texture will be slightly different from the fried version but still delicious.
These pithas are best eaten fresh as they lose their crispiness over time. However, you can store leftovers in an airtight container in the refrigerator for a day. Reheat them in a hot pan or an air fryer to regain some of the crispness.
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