Koldil Bor
Crispy, savory fritters made from banana flower, a delicacy from Assam. These golden-brown pakoras have a unique texture and are perfect as a tea-time snack or a side with a traditional meal.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Banana Flower (Koldil)
- b.Grease your hands and knife with oil to prevent staining from the flower's sap.
- c.Remove the tough, outer purple layers (bracts). Under each layer, you will find a row of florets.
- d.For each floret, remove the tough, matchstick-like pistil and the small, translucent petal (calyx). This is crucial to prevent bitterness. Continue until you reach the tender, white inner core.
- e.Finely chop the cleaned florets and the tender inner core.
- f.Immediately place the chopped flower into a bowl of water mixed with 1/4 tsp of the turmeric powder. Let it soak for 15 minutes to prevent discoloration, then drain thoroughly, squeezing out excess water.
- 2
Step 2
- a.Create the Fritter Batter
- b.In a large mixing bowl, combine the drained banana flower, finely chopped onion, green chilies, grated ginger, and minced garlic.
- c.Add the rice flour, besan, the remaining 1/4 tsp turmeric powder, red chili powder, salt, and optional sugar.
- d.Mix all ingredients with your hands, squeezing gently to release moisture from the vegetables and form a thick, binding mixture.
- e.The mixture should hold its shape when pressed. If it feels too dry, add 1-2 tablespoons of water, one at a time, until it just comes together. Avoid making the batter runny.
- 3
Step 3
- a.Fry the Fritters
- b.Heat vegetable oil in a kadai or deep pan over medium heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately.
- c.Take small, lemon-sized portions of the mixture, flatten them slightly into patties, and carefully slide them into the hot oil.
- d.Fry in batches of 4-5 to avoid overcrowding the pan, which can lower the oil temperature.
- e.Fry for 4-6 minutes, flipping occasionally, until the fritters are deep golden brown and crispy on all sides.
- f.Maintain a steady medium heat to ensure they cook through without burning.
- 4
Step 4
- a.Drain and Serve
- b.Using a slotted spoon, remove the fried Koldil Bor from the oil.
- c.Place them on a wire rack or a plate lined with paper towels to drain excess oil.
- d.Serve hot with mint-coriander chutney, tomato ketchup, or as a crunchy side with a traditional Assamese meal of rice and dal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Greasing your hands with mustard oil is a traditional and effective way to prevent stains from the banana flower.
- 2For an extra crispy texture, ensure the rice flour quantity is double that of the besan.
- 3Do not skip the step of removing the pistil and calyx from the florets; it significantly reduces bitterness.
- 4Squeeze the chopped banana flower well after soaking to remove as much water as possible. A drier mixture results in crispier fritters.
- 5Fry the fritters immediately after mixing the batter to prevent them from becoming soggy.
Adapt it for your goals.
Spice Variation
Add 1/4 teaspoon of ajwain (carom seeds) or a pinch of garam masala to the batter for a different flavor profile and to aid digestion.
Herb AdditionHerb Addition
Mix in 2 tablespoons of finely chopped fresh coriander leaves for added freshness and aroma.
Healthier VersionHealthier Version
For a lower-oil version, shape the mixture into small patties and cook them in an appe (paniyaram) pan with a few drops of oil in each cavity until golden and crisp.
Why this is on our healthy list.
Rich in Dietary Fiber
Banana flower is an excellent source of both soluble and insoluble fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight.
Packed with Antioxidants
Banana flowers contain various antioxidants like flavonoids and phenolic acids, which help combat oxidative stress and reduce cellular damage in the body.
Good Source of Plant-Based Nutrients
This recipe provides essential minerals like potassium and magnesium from the banana flower, as well as plant-based protein from the besan (gram flour).
Frequently asked questions
Grease your hands with oil. Peel away the outer purple bracts. For the florets underneath, remove the single hard pistil (looks like a matchstick) and the small, scale-like petal. Discard these and chop the rest of the floret. Continue until you reach the tender white heart, which can be chopped entirely.