Koldil Bor
Delicate, golden banana flower fritters with a crispy exterior and soft, mildly earthy center. This traditional Bengali snack transforms humble banana blossom into crave-worthy evening bites, best enjoyed with steamed rice and dal or simply with a cup of tea.
For 4 servings
- prep · ~15 min
Clean and prepare the banana blossom.
1.Remove the dark outer bracts and the tiny florets until you reach the pale, tender core.2.Finely chop the tender core portion.3.Steam the chopped banana blossom for 10 minutes to remove bitterness.4.Squeeze out any excess moisture from the steamed blossom and set aside.TIPApply a little oil on your hands while handling banana blossom to prevent dark sticky sap from staining your skin. - mix · ~5 min
Make the fritter mixture.
1.In a large mixing bowl, combine the steamed banana blossom, mashed potato, and finely chopped onion.2.Add the green chili, ginger paste, turmeric powder, red chili powder, sugar, and salt.3.Add the besan and rice flour to bind the mixture.4.Mix thoroughly without adding water. The moisture from the vegetables should be enough to form a thick mixture. Add 1-2 tablespoons of water only if absolutely necessary.TIPThe batter should be thick enough to hold its shape when shaped into rough dumplings. If it is too loose, add a bit more besan. - fry · ~12 min
Fry the banana blossom fritters.
1.Heat oil in a kadai over medium heat. To test, drop a small pea-sized ball of batter into the oil; it should rise steadily without browning instantly.2.Take small portions of the mixture and gently drop them into the hot oil using your fingers or a spoon. Take care not to overcrowd the pan.3.Fry in batches for 3-4 minutes, turning occasionally, until they turn crisp and golden brown on all sides.4.Remove using a slotted spoon and drain on paper towels.TIPMaintain medium heat throughout frying. High heat will brown the exterior too quickly, leaving the inside raw. - serve
Serve the Koldil Bor hot.
Serve immediately while still crispy. Pair with steamed white rice and a light Bengali dal, or enjoy as a standalone snack with a drizzle of kasundi (Bengali mustard).
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Wear oiled hands when chopping banana blossom to avoid sticky sap staining.
- 2Steam the chopped blossom for exactly 10 minutes to remove bitterness without turning mushy.
- 3Squeeze out all excess moisture after steaming so the batter stays thick and crisp.
- 4Let the mashed potato cool completely before mixing to prevent the batter from becoming sticky.
- 5Shape fritters gently into rough dumplings — do not press too tight or they turn dense.
- 6Fry over medium heat; if oil is too hot, the outside browns before the center cooks through.
- 7Drain on paper towels immediately and serve within 10 minutes for maximum crunch.
Adapt it for your goals.
Gluten-free
Replace besan with an equal amount of rice flour or chickpea flour (already gluten-free) — the recipe is naturally gluten-free as written; just ensure no cross-contamination.
baked versionBaked version
For a lower-fat option, shape into small patties and bake at 200°C (400°F) for 15-18 minutes, flipping halfway, until golden and crisp on both sides.
protein boostProtein boost
Add 2 tablespoons of roasted chana dal (coarsely crushed) to the batter for extra crunch and a protein punch.
Why this is on our healthy list.
Rich in Dietary Fiber
Banana blossom is a good source of fiber, which aids digestion and promotes gut health.
Low in Calories
These fritters are made with minimal fat and no heavy dairy, making them lighter than many fried snacks.
Gluten-Free Friendly
The use of chickpea and rice flour means this snack is naturally free from gluten, suitable for those with sensitivities.
Frequently asked questions
Yes, but rinse and steam canned blossom for 5 minutes to remove brine taste, then squeeze very dry before mixing.
