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.
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
- Remove the stamen and pistil of the flower gently. 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.