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Crispy, savory fritters made from tender banana blossom, fragrant spices, and chickpea flour. A beloved Bengali snack, perfect with a cup of chai on a rainy afternoon.
Prepare the Banana Blossom (15 minutes)
Make the Fritter Mixture (5 minutes)
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Crispy, savory fritters made from tender banana blossom, fragrant spices, and chickpea flour. A beloved Bengali snack, perfect with a cup of chai on a rainy afternoon.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 293.08 calories per serving with 8.11g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Fry the Fritters (15-20 minutes)
Serve
Mix in 2 tablespoons of finely chopped fresh cilantro (coriander leaves) for a fresh, herbaceous note.
Add 1 tablespoon of coarse semolina (sooji/rava) or soaked chana dal (coarsely ground) to the mixture for an even crunchier texture.
For a spicier kick, add 1/4 teaspoon of garam masala powder or a pinch of asafoetida (hing) to the batter.
For a healthier alternative, shape the mixture into patties, spray with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp. Note that the texture will be less crispy than the fried version.
Banana blossom is an excellent source of both soluble and insoluble fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The use of besan (gram flour) makes these fritters a decent source of plant-based protein, which is essential for muscle repair and overall body function.
Banana blossoms contain various antioxidants like phenolic acids and flavonoids, which help combat oxidative stress and reduce cellular damage in the body.
This traditional ingredient is a source of essential minerals such as potassium, magnesium, and iron, which are vital for heart health, nerve function, and blood production.
A serving of four Kol Phool Bor fritters contains approximately 250-300 calories, primarily from the flours and the oil absorbed during deep frying.
Kol Phool Bor can be part of a balanced diet. The banana blossom itself is very healthy, rich in fiber and antioxidants. However, since the fritters are deep-fried, they should be consumed in moderation. You can bake or air-fry them for a healthier version.
This usually happens if the mixture is too wet or doesn't have enough binding agent. Ensure you squeeze out all the water from the boiled blossom and use the right amount of besan. If the mixture still feels loose, add another tablespoon of besan.
Yes, you can. Shape the mixture into patties, lightly spray them with oil, and air fry at 180°C (360°F) for 12-15 minutes, flipping them halfway through, until they are golden and crisp. They will be less oily but might not be as crispy as the deep-fried version.
Always grease your hands with oil first. Peel away the outer purple layers one by one. From the florets underneath, remove the single hard pistil (stigma) and the small, transparent, petal-like calyx. Discard these and use the rest of the floret and the inner heart.
It's best to fry the fritters immediately after mixing. If you let the mixture sit for too long, the onion and salt will release water, making the batter runny and the fritters soggy.