Kakharu Phula Bhaja

Ingredients

1. 10 pumpkin blossoms
2. 2–3 tablespoons rice flour
3. 4 tablespoons refined oil
4. 5 cloves garlic
5. 1 teaspoon cumin seeds
6. Dry red chili – as per taste
7. Salt to taste

Instructions

1. Prepare the Blossoms

   • Clean the pumpkin blossoms gently, removing the stems and checking for any insects inside.
   • Soak the blossoms in turmeric water for about 5 minutes to cleanse and soften them slightly.
   • Drain and keep aside.

2. Prepare the Masala Paste

   • In a small grinder or mortar and pestle, combine garlic, cumin seeds, and dry red chili.
   • Grind to a fine paste. This will add aroma and spice to the batter.

3. Prepare the Batter

   • In a bowl, take rice flour and add the masala paste.
   • Add salt as per taste.
   • Gradually add water and mix well to form a semi-liquid batter—smooth enough to coat the blossoms evenly but not too watery.

4. Fry the Blossoms

   • Heat refined oil in a frying pan or tawa over medium flame.
   • Once the oil is hot, dip each pumpkin blossom into the batter, ensuring it’s evenly coated.
   • Gently place it in the hot oil.

5. Cook Until Golden

   • Fry the blossoms on medium heat until one side turns golden brown.
   • Flip carefully and fry the other side until crisp and golden.
   • Remove and place on absorbent paper to drain excess oil.

6. Serve

   • Serve hot as a crispy snack or side dish with rice and dal.