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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Side Dish
Cuisine: Bengali, Sylheti
Ingredients Method

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

Method
 

For the Shrimp Stuffing
  1. 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
  1. 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
  1. Remove the stamen and pistil of the flower gently. Gently wash the pumpkin flowers, pat dry.
  2. 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.
  3. Heat oil. Dip the stuffed flowers into the batter, deep fry till golden. Remove the toothpicks, serve immediately.