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Kumro Phooler Pur

Kumro Phooler Pur (Stuffed Pumpkin Flowers Fritters)

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


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


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.