Kol Phool Bor
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.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Banana Blossom (15 minutes)
- b.Grease your hands and knife with oil to prevent staining from the blossom's sap.
- c.Remove the tough, outer purple bracts (petals). Under each bract, collect the rows of florets.
- d.For each floret, remove the hard, matchstick-like pistil and the small, transparent calyx. These are bitter and should be discarded.
- e.Continue until you reach the tender, pale inner cone. Finely chop the cleaned florets and the tender cone.
- f.In a pot, bring 4 cups of water to a boil. Add the chopped blossom, 1/2 tsp of salt, and a pinch of turmeric. Boil for 10-12 minutes until tender.
- g.Drain the boiled blossom in a colander. Once it's cool enough to handle, press and squeeze out as much water as possible. This step is crucial for crispy fritters.
- 2
Step 2
- a.Make the Fritter Mixture (5 minutes)
- b.In a large mixing bowl, combine the squeezed banana blossom, besan, rice flour, chopped onion, green chilies, ginger paste, and garlic paste.
- c.Add the turmeric powder, red chili powder, cumin powder, nigella seeds, the remaining 1/2 tsp of salt, and sugar.
- d.Using your hands, mix everything thoroughly, mashing the blossom slightly to combine. The mixture should be thick and coarse.
- e.Sprinkle 1-2 tablespoons of water only if the mixture feels too dry to bind. It should not be a runny batter; it should hold its shape when formed into a small patty.
- 3
Step 3
- a.Fry the Fritters (15-20 minutes)
- b.Heat 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 into it; it should sizzle and rise to the surface immediately.
- c.Take small portions of the mixture (about a tablespoon) and gently flatten them into small, rustic patties.
- d.Carefully slide the patties into the hot oil. Do not overcrowd the pan; fry in 2-3 batches.
- e.Fry on medium heat for 3-4 minutes per side, until they are deep golden brown and crisp all over.
- f.Using a slotted spoon, remove the fried fritters and place them on a plate lined with paper towels to absorb any excess oil.
- 4
Step 4
- a.Serve
- b.Serve the Kol Phool Bor immediately while they are hot and crispy.
- c.They pair wonderfully with kasundi (Bengali mustard sauce), tomato ketchup, or simply with a hot cup of masala chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing out all the water from the boiled blossom is the most critical step for achieving crispy fritters.
- 2Using mustard oil for frying imparts an authentic, pungent flavor characteristic of Bengali cuisine.
- 3The combination of besan and rice flour is key. Besan provides flavor and binding, while rice flour guarantees a light, crispy texture.
- 4Fry on a consistent medium flame. If the heat is too high, the outside will burn before the inside is cooked.
- 5If you have time, let the prepared mixture rest for 10 minutes before frying. This allows the flavors to meld together.
Adapt it for your goals.
Add Herbs
Mix in 2 tablespoons of finely chopped fresh cilantro (coriander leaves) for a fresh, herbaceous note.
Extra CrunchExtra Crunch
Add 1 tablespoon of coarse semolina (sooji/rava) or soaked chana dal (coarsely ground) to the mixture for an even crunchier texture.
Spice it UpSpice it Up
For a spicier kick, add 1/4 teaspoon of garam masala powder or a pinch of asafoetida (hing) to the batter.
Baked VersionBaked Version
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.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Good Source of Plant-Based Protein
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.
Packed with Antioxidants
Banana blossoms contain various antioxidants like phenolic acids and flavonoids, which help combat oxidative stress and reduce cellular damage in the body.
Contains Essential Minerals
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.
Frequently asked questions
A serving of four Kol Phool Bor fritters contains approximately 250-300 calories, primarily from the flours and the oil absorbed during deep frying.