Koldil'or Bor
Crispy, golden fritters made from tender chopped banana blossoms mixed with rice flour and spices, then deep-fried to perfection. A beloved Assamese tea-time snack or side dish that transforms an often-discarded flower into something truly special. The slight bitterness of the blossom mellows beautifully during frying.
For 4 servings
- prep · ~10 min
Prepare the banana blossom.
Remove the outer dark purple bracts from the banana blossom until you reach the pale, tender inner core. Finely chop the tender core and the small yellow florets inside. Discard the hard stigma from each floret if present.
TIPRub a little oil on your hands and knife while handling banana blossom to prevent the sticky sap from darkening your skin. - mix · ~3 min
Make the fritter mixture.
In a large mixing bowl, combine the chopped banana blossom, rice flour, chopped onion, green chili, grated ginger, turmeric powder, and salt. Mix well with your hands, pressing lightly. If the mixture feels too dry, sprinkle 1-2 tablespoons of water to help bind it.
TIPThe mixture should hold together when pressed. If it's too crumbly, let it rest 5 minutes—the salt will draw out moisture from the blossom. - fry · ~10 min
Shape and deep-fry the fritters.
1.Heat oil in a kadai over medium heat until a small piece of batter sizzles and rises (350°F/175°C).2.Take small walnut-sized portions of the mixture and flatten them into thin, rough patties.3.Slide 4-5 fritters carefully into the hot oil. Do not crowd the pan.4.Fry for 2-3 minutes on each side until deep golden brown and crisp.5.Drain on paper towels.TIPKeep fritters thin for maximum crispiness. Thick fritters will remain soft in the center. - serve
Serve hot.
Arrange the crispy fritters on a plate and serve immediately while hot with a side of steamed rice, dal, or a simple coriander chutney.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose banana blossoms that are firm and tightly closed for the best texture.
- 2Soak chopped blossoms in salted buttermilk for 10 minutes to reduce bitterness.
- 3Squeeze out excess moisture from the chopped blossom before mixing for crispier fritters.
- 4Use a heavy-bottomed kadai or wok to maintain steady frying temperature.
- 5Add water sparingly to the batter—the onion and blossom release moisture as they rest.
- 6Fry in small batches to keep the oil temperature steady and ensure even browning.
- 7Drain fritters on a wire rack instead of paper towels to stay crisp longer.
Adapt it for your goals.
Spicy
Add ½ teaspoon of red chili powder or finely chopped dried red chilies to the batter for a fiery kick that complements the blossom's earthiness.
herb infusedHerb-infused
Fold in 2 tablespoons of finely chopped fresh coriander leaves and mint to add a fresh, aromatic layer to the fritters.
gluten freeGluten-free
This recipe is naturally gluten-free; substitute rice flour with chickpea flour for a nuttier flavor and softer texture.
bakedBaked
Lightly brush the shaped patties with oil and bake at 200°C (400°F) for 12-15 minutes, flipping halfway, for a lower-fat version.
Why this is on our healthy list.
Rich in Fiber
Banana blossom is an excellent source of dietary fiber, aiding digestion and promoting gut health.
Packed with Antioxidants
Turmeric and ginger provide anti-inflammatory compounds that help reduce oxidative stress in the body.
Heart-Friendly Fats
When fried in a heart-healthy oil like mustard or rice bran oil, these fritters offer a source of beneficial unsaturated fats.
Low in Gluten
Rice flour makes this snack gluten-free, suitable for those with gluten sensitivities or celiac disease.
Frequently asked questions
Soak the chopped blossom in salted buttermilk or water with lemon juice for 10-15 minutes, then drain and squeeze dry before using.
