Kol Phool Bor
A homestyle Bengali fritter made with banana blossom, gram flour, and a few warm spices. The mixture is shaped into small boras and shallow fried until crisp outside and soft inside, making a lovely side with dal and rice.
For 8 servings
- prep · ~15 min
Clean and chop the banana blossom.
1.Remove the tough outer bracts and collect the tender florets.2.Discard the hard stigma and papery scale from each floret.3.Finely chop the cleaned banana blossom so it mixes easily later.TIPKeep the chopped blossom fine and even so the bor hold together well. - boil · ~12 min
Boil the banana blossom until tender.
Bring the water to a boil, add the chopped banana blossom and cook until soft, about 10 to 12 minutes. Drain very well and press out as much moisture as possible before cooling slightly.
TIPIf the mixture stays wet, the bor will break while frying. - mix · ~5 min
Make the bora mixture.
1.Add the boiled banana blossom to a bowl with mashed potato, chickpea flour, onion, green chili, and ginger.2.Sprinkle in turmeric powder, red chili powder, cumin powder, and salt.3.Mix well with your hand until the mixture feels firm and shapeable. - assemble · ~3 min
Shape the bor.
Divide the mixture into 8 equal portions and shape them into small round or oval patties. Press gently so they stay compact.
- fry · ~8 min
Shallow fry the bor until golden.
1.Heat the mustard oil in a flat pan over medium heat.2.Place the shaped bor in the pan without crowding.3.Fry until one side turns deep golden, about 3 to 4 minutes.4.Flip and cook the other side until crisp and cooked through, about 3 to 4 minutes more.TIPUse medium heat so the outside crisps nicely before the inside dries out. - serve
Serve the kol phool bor hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1After boiling, squeeze the banana blossom very thoroughly; extra water makes the bor crack and absorb oil.
- 2Finely chopping the blossom and onion helps the patties bind neatly without needing extra flour.
- 3If the mixture feels loose, rest it for 5 to 10 minutes so the chickpea flour can absorb moisture.
- 4Flatten the bor slightly rather than making thick balls so the center cooks through during shallow frying.
- 5Heat mustard oil until just aromatic before frying to mellow its raw sharpness without burning it.
- 6Flip only after the first side is deep golden; moving them too early can make the bor break.
- 7You can shape the bor ahead and refrigerate them briefly to firm up before frying.
Adapt it for your goals.
No-onion
Skip the onion for a simpler, cleaner banana blossom flavor that suits onion-free home cooking.
spicierSpicier
Add extra green chili or a little more red chili powder if you want the bor to stand up better alongside plain dal and rice.
air friedAir-fried
Brush the shaped bor lightly with mustard oil and air-fry for a lighter version with less pan-frying.
crisperCrisper
Use a little extra chickpea flour for a firmer mixture and a slightly crunchier exterior.
Why this is on our healthy list.
Fiber-Rich Vegetable Base
Banana blossom adds plant fiber and bulk, making the fritters more satisfying than a flour-heavy snack.
Plant-Based Protein Support
Chickpea flour contributes plant protein, which helps make this side dish more nourishing and balanced.
Moderate Oil Cooking Method
Because the bor are shallow fried rather than deep fried, they can be lighter than many traditional fritters.
Frequently asked questions
The banana blossom is usually too wet or too coarsely chopped. Drain and squeeze it well, then mix until the potato and chickpea flour bind everything firmly.
