I bought some squash blossoms in the Farmer's Market and decided to make some as soon as I came home. Last year, I had some when my parents were visiting. At home, the batter is made of chaal bata (rice that is soaked and made into paste) and spices including mustard paste.
Since I was in a hurry, I used rice flour and spices available at home. No deep fry here, I shallow fried the flowers and the result was crispy on the outside and soft and almost sweet on the inside.
One thing to remember is to make sure you clean the flowers thoroughly and remove the stamens from the middle.
Ingredients: Serves 2
4-5 squash flowers
3 tbspoons rice flour
2 tbspoons chickpea flour
1 tspoon chopped cilantro
1/2 tspoon lemon zest
pinch of tumeric powder
1/4 tspoon red chile powder
1/2 cup oil (reserve some and add as needed)
salt to taste
Method:
Run the flowers under water, remove stamen from the middle and pat dry. Set it aside.
Now mix all the ingredients in a bowl with water to make a smooth mix/batter. It shouldn't be too runny. Soak the flowers in the batter for 2-3 minutes.
In the meantime, heat oil in a pan. As the oil heats, put the flowers one by one and fry each side 2-3 min on medium heat or till they are golden.
Serve warm. We had ours with kichuri, salad and yogurt.
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24 comments:
That looks very tasty, nice adaptation :)
Like i said in my last post, wish i could get these flowers here, then i would have mae these dleicous fried flowers.
Kumro phul bhaja amar favourite! Snapsgulo darun Mandira!
Wow! That crispy and red from shallow frying? Nice!!
Mandira, those look outrageously good. What a delicacy!
Delicious and so crispy!!
wowwww!!
Thats an amazing appetizer!!
oh my! i keep seeing these in the market and wondering what can be done with them. wait! i actually start with.. "what ARE those?!
Hey! Just saw a Jamie Oliver recipe for these. Yours look just as good, if not better!
So lucky to get these blossoms. Loved the Framer's pic you had in your last post
Wow, this looks delicious. I hope I can find squash blossoms in my area.
I absolutely adore these...haven't had them for ages !
We do this in Orissa too. Ofcourse dont get this here in US... Lovely!
Looks tasty.Have to try it.
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i like this pakoda very much....sometimes i grow a kaddu plant just for the flowers and make it almost daily........first time here n liked all of it.
That looks awesome.. can't believe it was shallow fried - looks perfect!
What an interesting recipe! Since we grow our own pumpkin and buttercup, this recipe will be handy. We can use pumpkin flowers too, can't we?
I am going to have to try making those!
What does the squash blossom taste like?
Its a very new recipe to me never use Squash blossoms interesting
Oh Mandira, those look so inviting and positively *indulgent*!! I almost want to plant a squash just to try them :)
Mandira, uff mukhe jol eshe geche...loved these and noe miss home all the more :(
Hi Mandira, the squash blossoms look nice and crispy
Thank you everyone. The ried flowers turned out delicious. They were crunchy on the outside, and soft and almost slightly sweet on the inside.
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