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Kumro Phooler Pur (Stuffed Pumpkin Flower Fritters)

October 11, 2020 By Maumita Paul 1 Comment

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Kumro Phooler PurPin

The doorbell rang.
The man and I are in the garden, S engrossed in his email that has arrived overnight, I browsing the headlines of the newspaper, desperately looking for that one article that would not be depressing to read.
Who’s it so early in the day ? I wonder.
I don my mask and walk up to enter the door.
It’s S, our sweetheart help, but this is far too early for her.
All well ? I enquire, opening the door.
And that’s when I see the stunning beauties – I saw these abloom in the neighbouring yard, S narrates, checked with the Aunty and she was too happy for the flowers to be put to use. Got them early before they wilted.
My smile said it all.
I am indeed on seventh heaven.

Kumro Phooler PurPin

And memories come rushing back.
The pumpkin vine in our backyard in Karimganj that had effortlessly conquered the roof of the cowshed, thereby earning the monicker of Queen Victoria from a bemused Bapi. And to think of it, he remarked in jest, she didn’t even need the excuse of a contentious Doctrine of Lapse to usurp it all.

And then the Sunday morning ritual.
Manikkaka dragging the battered ladder out of the cobweb-riddled shed, carefully climbing to the top while Dada held the ladder firmly, inspecting the pumpkins and finally choosing one. The ominous knife would then make a sudden appearance from the folds of his gamchha waistband, a sharp snip of an experienced hand and the pumpkin would be brutally dislodged from the mothership.
Manikkaka would roll the pumpkin down the gentle slope of the roof, Dada would inevitably attempt to catch the free-falling pumpkin. On some days he would succeed and we would spend all of the week that followed listening to commentaries of his stunning catch or watching shadow replays of the same; most days however, the pumpkin would land with a thud only for Dada to bitterly complain how Manikkaka hadn’t alerted him in time.

Then there were days when Grandma or Maa would request Manikkaka, still atop the roof  of the shed, for the young leaves and tendrils from the vine, after all pumpkin leaves were a delicacy, even Dada who didn’t particularly adore his greens, loved pumpkin greens with shorshe and posto.

And I chuckle reminiscing how upset Grandma would be if Didi mistakenly discarded the seeds.
The seeds were meant to be carefully preserved – scrubbed thoroughly, dried under the sun and relished as nuts (long before pumpkin seeds became hip and trendy)
Or planted back in the yard.
Or even gifted to family and friends.

Kumro Phooler PurPin

And finally the flowers.
Flowers were rarely plucked off the vine.
No, not even the male flowers, Grandma had vehemently refuted Dadas challenge one morning, they are integral to the chain, without the pollen from the male flowers transported by the bees and butterflies to the female ones, we wouldn’t be blessed with such stunning produce.
It’s a delicate balance of Mother Nature. All her creations have roles that can be fulfilled by only them.
And so, as much we cherished Kumro Phooler Pur, we had to solely rely on the flowers that had fallen off the vine. Or the rare occasions when Manikkaka managed to spot them in the local market.

Kumro Phooler Pur. Resplendent pumpkin flowers. A tear-jerking stuffing of shrimps slathered in poppy-seed paste. Dipped in a batter. Fried to a splendid golden. Wicked, isn’t it ?
Enjoy.

Kumro Phooler PurPin

Kumro Phooler Pur (Stuffed Pumpkin Flowers Fritters)

Kumro Phooler Bora. Resplendent pumpkin flowers. A tear-jerking stuffing of shrimps. Dipped in a batter. Fried to a splendid golden. Wicked, isn’t it? Enjoy.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dish
Cuisine Bengali, Sylheti

Ingredients
  

For the stuffing

  • 8-10 fresh pumpkin flowers
  • 1/4 cup poppy seeds
  • 150 g shrimps de-shelled, deveined and heads removed
  • 1/4 cup coconut freshy grated
  • 2-3 green chillies
  • 2 green chillies
  • 1/2 tbsp mustard oil
  • salt to taste

For the Batter

  • 1/2 cup besan or bengal gram flour
  • 1/2 cup rice flour
  • 1 tsp kalonji or nigella seeds
  • 1/2 tsp turmeric powder
  • salt to taste

Frying the Fritters

  • oil for frying
  • toothpicks

Instructions
 

For the Shrimp Stuffing

  • Soak the poppy seeds in warm water, some 15 minutes or so. Drain from water, grind to a smooth paste with 2-3 green chillies and a splash of water. Transfer to a mixing bowl. To the same mixing bowl, add the shrimps, chopped green chillies, grated coconut, mustard oil and salt. Give it all a hearty mix. Keep aside.

For the Batter

  • Add all the ingredients listed to another mixing bowl, pour water, mix well to form a medium thick batter, ensuring there are no lumps.

Frying the Fritters

  • Gently wash the pumpkin flowers, pat dry.
  • Take a flower, carefully add 1.5 tbsp of stuffing to the inner cavity of the flower. Do not over-stuff the flowers. Gently fold the tips of the petals inward to close the blossoms, secure with toothpicks.
  • Heat oil. Dip the stuffed flowers into the batter, deep fry till golden. Remove the toothpicks, serve immediately.

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Filed Under: Featured posts Tagged With: Bengali Food Blog, Bengali Food Photography, Bengali Food styling, Bengali Recipes, Food Blog, Food Blogger, Food Photography, Food Styling, Indian Food Photography, Indian Recipes, Kumro Phool, Kumro Phooler Pur, Non Vegetarian, Pumpkin Flower Fritters, Pumpkin Flowers, Snacks, Stuffed Pumpkin Flower Fritters, Traditional Bengali Recipes, Traditional Recipes From Grandmas Kitchen

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Comments

  1. Anil Kumar

    October 13, 2020 at 11:03 am

    Stuffed Pumpkin Flowers Fritters looks so yummy and mouthwatering recipe.

    Reply

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Hello!! I am Maumita and welcome to Experiences of a Gastronomad.
My blog on soul food, sweet nostalgia and random musings.

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Maumita Paul
When life gives you nolen gur, you go crazy with p When life gives you nolen gur, you go crazy with pithe puli and payesh. 
And then you make a delectable nolen gurer panacotta ❤️❤️❤️
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Recipe link is there in bio.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #nolengur #desi_diaries #capturingmagic #photography #eatseasonal #winter  #cherishedmemories #pannacotta #creatingmemories #foodthatheals
Nothing more hearty than phulkopir singara and a c Nothing more hearty than phulkopir singara and a cup of masala  tea as the evenings get a tad bit colder !!! 
Any takers ? ❤️ .
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Recipe link is there in bio. 
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 #desi_diaries #storiesofkolkata #theuncommonbox #bengalifood #india_undiscovered @ig_calcutta @stories.of.kolkata #official_photography_hub #teatime #foodgasm #foodstyling #chai #foodphotography #homemade #ig_calcutta #eatseasonal @india_undiscovered @walkwithindia @tv_stilllife #tasteofkolkata #foodporn #gastronomad_m #foodtalkindia #walkwithindia #kolkatabuzz #indianshutterbugs #foodstylist #canonphotography #calcuttacacophony #onlyinbengal #snack #foodstories #acreativevisual #chai #singara #sundayvibes
Sankranti remains one of the festivals closest to Sankranti remains one of the festivals closest to my heart. 

One of those days when I miss Grandma dearly and yearn to return to childhood and relish all the delectable pithe puli she would make !!! 
Happy Sankranti everyone !!!

On the plate 
Khejur Gurer Patishapta, Doodhpuli, Teler Pitha, Nolen Gurer Payesh and Soru Chakuli.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
New blog post ❤️ And every year, around Sankr New blog post ❤️

And every year, around Sankranthi, the chitoi pithe moulds make a magical re-appearance from the hidden vaults of the windowless sunlight-starved and perennially musty and damp bhnaarar ghor (pantry), illuminated by a lone naked incandescent bulb, before being dusted, scrubbed, soaked, dried and then used in vehement anger for the Sankranti festivities, only to disappear once the euphoria of the harvest festival subsides.
A use and throw culture has still not invaded our lives and the fact that this rather inexpensive non-descript humble artifact is used on just a couple of occasions around Sankranti every year makes not an iota of difference to the magnanimous love and care it receives.
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To read more and try this recipe of Doodh Chitoi , direct link is there in bio. 
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Its less than a week to Sankranti and my kitchen i Its less than a week to Sankranti and my kitchen is in manic frenzy this morning steaming some stunning Bhapa Pitha. 

I have always preferred freshly ground rice flour to store-bought ones. And my hand-free 1400w hamiltonbeach JMG ensured the rice was ground to fine flour, just as I wanted it, in a blink .
(Also do check the coarse, medium and fine grinding options available which gives us such luxury of choice -  I opted for the fine option for the rice flour)

And  here’s my recipe for the quintessential Bengali Bhapa Pitha / Assamese Keteli Pitha. 
Soak the rice for 2 hours, drain from water. 
Allow the rice to dry over a newspaper or muslin cloth to drain any excess water. 
Use your Hamiltonbeach JMG to blitz the rice to a fine powder.
Transfer the rice flour to a bowl, add a pinch of salt, mix well.
Splash a little water to the rice flour, start mixing with your hand. The texture of the dough should be crumbly and just damp enough. Splash water in small increments, we don’t want a wet batter here.
Sieve the moist flour .
Take a kettle, fill it half with water and bring to a boil.
Wrap the lid of the kettle with a damp muslin cloth.
Spread a layer of the rice flour uniformly over the cloth.
Add 1 tsp of freshly grated coconut on the rice flour, followed by 1 tsp of chopped jaggery And finish it with another layer of rice flour. Press gently, take care to not press it too hard.
Wrap with another piece of moist muslin, put the lid back on over the boiling water.
Steam for 10-12 minutes.
Carefully remove the lid from the kettle. 
Gently remove the outer muslin cloth. Use a sharp knife along the edges of the lid to un-mould the pitha..
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#BigBoxOfLove

#SayToHelloPerfection #ProResultsAtHome #HamiltonBeachIndia #CookLikeAPro #fbciofficial

@hamiltonbeachindia, @fbciofficial @grainandgrowth .
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #glutenfree #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #sankranti
The Doulla Pithe that Grandma (Bamma) creates is s The Doulla Pithe that Grandma (Bamma) creates is sheer magic – Pillowy rice flour parcels with a tiny morsel of patali hidden in the center. Stewed in milk perfumed with even more patali gur.
Have a bite, Grandma coaxes.
And the molten patali bursts out of the shackles of the rice flour cocoon.
The fragrance of patali and the perfume of rice leave my palate enthralled.
I take another bite.
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If you want to try this , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Can I taste one ? I ask as Maa’s experienced han Can I taste one ? I ask as Maa’s experienced hands effortlessly remove the pithe from the oil and immerse them in the jaggery syrup, but even before Maa can warn me, I have snatched one and bitten into the gokul pithe.
My tongue is singed.
And for that odd moment, I am all numb.
Minutes, that feel like days, pass.
And then the taste sinks in, sublime, a mellifluous symphony of grated coconut and jaggery.
This is food heaven !!!
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To try  recipe, temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Natorer Luchir Payesh!! A sandwich, if I can use t Natorer Luchir Payesh!!
A sandwich, if I can use the liberty of an analogy, of two luchis with a divine gurer kanchagolla filling in between. Fried to a gorgeous golden. And dipped into a notun gur perfumed payesh just before serving.
You do not want it soggy, Grandma would religiously remind Maa every time, that would ruin the fun of the dish.
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To try  recipe, temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
This is the story of Grandma. And her fierce love This is the story of Grandma. And her fierce love for rice. Not just rice, any new harvest. Any fresh produce of the soil. Her soil. As she would proudly assert.
Wasting rice in our growing-up years was never an option. Not even a single grain. This is the labour of love. She would remind Dada and me whenever we fussed about food. This is the culmination of months of back-breaking labour. Respect the grain. Respect the farmer.

Cut to the present. My chire has just arrived. Ordered online and delivered at the doorstep by a logistics company. I am blissfully ignorant of what rice went in to prepare this chire. And the farmer shall remain an unacquainted stranger to me. As would his family who possibly helped as well.
Food has reduced, I ruminate, to being impersonal, hasnt it, the consumer and the producer separated by more degrees than my mind can decipher. The price I guess for the comforts of modern life.
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To read more and  try chirer doodpuli , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals

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