Bokfuler bora

Bong Eats’ bok phul’er bora uses the flowers it identifies as hummingbird-tree flowers. The author describes growing the tree in the family garden and favours these batter-fried fritters.

The source attributes the plain-flour-and-semolina batter to a maternal grandmother. The central stamen or pistil is removed from each flower before washing and complete drying.

Maida, semolina, poppy seeds, turmeric, red chilli powder, salt, sugar and mustard oil are mixed for the batter. The mustard oil is dispersed into the flour, then the named water is added when the frying oil is ready.

Flowers are dipped into the same batter, excess shaken off, and lowered into the separate frying oil. They fry on medium-low heat until crisp and golden.

The source tells the reader to consume the finished fritters hot with rice and dal. This profile selects the rice accompaniment.