Kumro Phool Bhaja | Pumpkin Blossom Fritters

Firstly a very happy and Prosperous New Year to all my readers and blogger friends all across the world. Hope this new year 2015 brings immense happiness and prosperity to your lives.

Let me start the blog with a humble snack called as “Kumro Phool Bhaja” or Pumpkin Flower Fritters. Essentially it is a snack that can double up as a side dish in a main meal as well. During my childhood days in Haridwar ( Uttarakhand), we used to wait till the blossoming of the flowers used to blossom and then me and my sister used to pluck them and bring them straight to our kitchen to let Ma fry them for us. Yes we were fortunate to have a huge Bagaan (backyard kitchen).

I remember an incident few years back. During a trip to Ooty, while returning from the beautiful hill station, we passed from a household outside on the road there were pumpkin plants with flowers blossomed. We immediately stopped our cars and like a commando operation me and my sister plucked a lot of flowers. And before the neighbours who never knew that this flower was edible, yelled at us, we had zoomed back in our car. Was it a fun sight to watch. Sheepishly admit that I am a 'phool' (blossom) chor :-P

You can also check my previous Bhaji recipes like Bok Phool Bhaja (Hadga blossom Bhaji), Pur Diye Sheem Bhaja (Stuffed Hyacinth Beans Fry)

Ingredients: 

5-6 Pumpkin Blossom (Kumro Phool)
1/2 cup Rice flour
1 small pinch of Kalo jeera (Kalonj /Nigella seeds)
1/4 tsp Baking soda
1/4 tsp Turmeric powder (optional)

Small pinch of Black pepper powder

Water to make the batter

Salt to taste

Refind oil for deep frying

Method:

First of all you need to  remove the stigma and the stem from each blossom (I sometimes leave the stem part as while eating it makes easier to hold it BUT NEVER EAT THAT PORTION). Take a big serving bowl and dip these blossoms in chilled water. Take extra care not to tear them as the blossoms are very delicate. 

Mix flour with nigella seeds, baking soda,black pepper powder, turmeric (optional) and salt. Add water to make a thick batter.

Heat oil in a wok. Dip the blossoms one by one into the prepared batter and deep fry for couple of minutes on low flame until light golden. 

Remove with a slotted spoon and place the fried blossoms on tissue paper to soak extra oil. Serve immediately with steamed rice-dal combination.

Tips:

• You can use Besan (Bengal gram flour) in place of rice flour, in that case do add2-3 tsps of Flour along with it.
• You can try the same recipe with Bok phool.

Thin like wafer, hint of sweet yet so crunchy....