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Kumro Phuler Bora Recipe

Kumro Phuler Bora


10 large pumpkin/squash/zucchini blossoms
1 cup Besan (gram flour)
1 table spoon rice flour (optional)
1 teaspoon kalo jeere
pinch of turmeric powder
1/2 teaspoon cumin powder
1 teaspoon lonka (powder/green/crushed)
1/2 teaspoon ginger powder
1/2 teaspoon baking soda
1 or 2 tablespoons of chopped cilantro
Salt to taste
Poppy seeds
Cooking oil


1. Wash the flowers thoroughly (soak in a pot of water and handle with care). Check for insects inside and dry gently on paper towels. Cut off the base of the flower and remove the male and female organs (stamens, stigma, style and ovary) - these are often bitter.

2. In a bowl mix the besan with all the other dry ingredients (except poppy seeds) and make a thick paste with water. Add the cilantro and mix it in.

3. Heat the cooking oil to medium high. Dip each flower in the batter to coat it and place in the hot oil. Sprinkle the top surface with poppy seeds and then after a couple of minutes turn over to fry the other side. Should be golden brown and crispy when done. Drain excess oil on paper towels.


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