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Crispy, golden fritters made from delicate moringa flowers, a beloved Bengali delicacy. These savory bites have a unique, slightly bitter taste and are perfect as a snack with tea or as a crunchy side with dal and rice.
Prepare the Moringa Flowers: Carefully pick the flowers from their bunches, discarding any thick stems, leaves, or wilted parts. Place the flowers in a colander and rinse gently under cool running water. Shake well to remove excess water and spread them on a kitchen towel to air dry completely for about 10-15 minutes. This step is crucial for crispy boras.
Make the Batter Base: In a large mixing bowl, combine the besan (gram flour), rice flour, turmeric powder, nigella seeds, and salt. Whisk the dry ingredients together to ensure they are evenly distributed.
Combine Ingredients: Add the finely chopped onion, green chilies, and ginger paste to the dry flour mixture. Mix well. Now, add the completely dry moringa flowers and gently toss everything together to coat the flowers with the flour mix.
Form the Batter: Begin adding water, one tablespoon at a time, mixing with your hands. The goal is a very thick, coarse, and sticky batter that just binds the ingredients together, not a smooth, runny batter. The moisture from the onions will also help. Do not over-mix.
Shallow Fry the Boras: Heat mustard oil in a kadai or a wide frying pan over medium heat. To test if the oil is ready, drop a tiny bit of batter into it; if it sizzles and rises to the surface immediately, the oil is at the right temperature. Carefully take small portions of the batter, flatten them slightly into small discs (boras), and slide them into the hot oil.
Cook in Batches: Fry the boras in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes on one side until golden brown and crisp, then flip and cook for another 2-3 minutes on the other side. The flame should be medium throughout to ensure the inside cooks through without burning the outside.
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Crispy, golden fritters made from delicate moringa flowers, a beloved Bengali delicacy. These savory bites have a unique, slightly bitter taste and are perfect as a snack with tea or as a crunchy side with dal and rice.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 249.2 calories per serving with 7.95g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side_dish.
Drain and Serve: Once both sides are perfectly golden and crisp, use a slotted spoon to remove the boras from the pan. Place them on a plate lined with paper towels to absorb any excess oil. Serve immediately while hot and crispy with steamed rice and dal, or as a snack with kasundi (Bengali mustard sauce).
For an extra nutty flavor and crunch, add 1-2 tablespoons of poppy seeds (posto) to the batter.
Incorporate 2 tablespoons of finely chopped fresh coriander leaves for a fresh, aromatic twist.
For a spicier version, add 1/4 to 1/2 teaspoon of red chili powder along with the green chilies.
For a lower-oil version, shape the boras, spray them lightly with oil, and air fry at 180°C (350°F) for 12-15 minutes, flipping halfway, until golden and crisp.
Moringa flowers are a powerhouse of essential nutrients, including Vitamin C, Vitamin A, calcium, and potassium, which contribute to overall health and immunity.
These flowers contain powerful antioxidants like quercetin and chlorogenic acid, which help combat oxidative stress and protect cells from damage.
The bioactive compounds in moringa have been shown to possess anti-inflammatory properties, which can help in reducing inflammation in the body.
The combination of moringa flowers and besan (gram flour) makes these fritters a good source of plant-based protein, essential for muscle repair and growth.
Sojne Phul are the flowers of the Moringa tree, also known as the drumstick tree. They are edible and highly nutritious, with a delicate and slightly bitter flavor.
It is moderately healthy. While the moringa flowers themselves are packed with nutrients, the dish is shallow-fried, which adds calories and fat. It can be enjoyed as part of a balanced diet. For a healthier option, try the air fryer variation.
One serving of approximately 5 boras contains around 240-260 calories, primarily from the flour and the oil absorbed during frying.
It has a unique savory flavor profile. The exterior is very crispy, while the inside is soft. The moringa flowers impart a subtle, pleasant bitterness that is balanced by the sweetness of the onions and the spice from the chilies.
No, this recipe specifically requires fresh moringa flowers. Dried flowers have a different texture and flavor and will not yield the same result.
Sojne Phuler Bora is best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to a day. To reheat and regain some crispiness, place them in an air fryer or a preheated oven for a few minutes.
Traditionally, they are served as a side with steamed rice and dal (lentil soup). They also make a fantastic evening snack served with a cup of tea and kasundi (Bengali mustard sauce) or tomato ketchup.