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Crispy, golden fritters made from delicate pumpkin blossoms coated in a spiced rice and chickpea flour batter. This classic Bengali monsoon snack is a true delicacy, best enjoyed hot with a sprinkle of salt or alongside a meal of rice and dal.
Prepare the Pumpkin Blossoms
Make the Batter
Crispy, golden fritters made from delicate pumpkin blossoms coated in a spiced rice and chickpea flour batter. This classic Bengali monsoon snack is a true delicacy, best enjoyed hot with a sprinkle of salt or alongside a meal of rice and dal.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 308.79 calories per serving with 6.61g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side.
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Fry the Boras (Fritters)
Serve
Create a simple stuffing with mashed potatoes, grated paneer, or a mix of grated coconut and mustard paste (shorshe). Gently stuff a small amount into the flower before dipping it in batter and frying.
For more heat, add finely chopped green chilies or a teaspoon of ginger-garlic paste to the batter.
Add finely chopped cilantro or mint leaves to the batter for a fresh, herby flavor.
Pumpkin blossoms are a good source of Vitamin C, an antioxidant that helps boost the immune system and promotes healthy skin.
The use of besan (chickpea flour) in the batter adds a decent amount of plant-based protein, which is essential for muscle repair and overall body function.
Pumpkin flowers contain folate (Vitamin B9), which is crucial for cell growth and metabolism, and is particularly important during pregnancy for fetal development.
While pumpkin blossoms themselves are low in calories and rich in vitamins, Kumro Phuler Bora is a deep-fried snack. This means it is high in fat and calories. It's best enjoyed in moderation as a special treat rather than a daily food item.
One serving of Kumro Phuler Bora, which is approximately 4 pieces, contains around 290-320 calories. The exact number can vary based on the amount of oil absorbed during frying.
Pumpkin blossoms are seasonal and can typically be found at farmers' markets or local vegetable markets, especially during the monsoon and summer seasons. You might also find them in specialty grocery stores or if you grow your own pumpkin plants.
Yes, while the traditional recipe uses a mix of rice flour and besan for the perfect balance of crispiness and flavor, you can experiment. Using only rice flour will make them extra crispy. You could also try adding a small amount of cornstarch to the batter for added crunch.
To ensure maximum crispiness, fry the boras in sufficiently hot oil, don't overcrowd the pan, and serve them immediately after frying. If they sit for too long, they will lose their crisp texture.
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. However, bring it to room temperature and give it a good whisk before using, as it may have thickened.
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