Kumro fuler bora

Bong Eats’ kumro phul’er bora batter-fries pumpkin flowers. The source places the flowers in Bengal and attributes this flour-and-semolina batter to a maternal grandmother’s recipe.

The central stalk-like stamen or pistil is removed and the stem trimmed if needed. The flowers are thoroughly washed and left to dry.

Maida, semolina, poppy seeds, turmeric, red chilli powder, salt and sugar form the batter mixture. Mustard oil is dispersed into the flour before the named water is added and mixed through.

Each flower is dipped into the same batter and shaken to remove excess. It is lowered into the separate frying oil and fried on medium-low heat until golden and crisp.

The source says to consume the plain flower fritters hot with rice and dal. Rice is the selected accompaniment here; its separately offered cottage-cheese-stuffed flower recipe is another version.