Name: Bok Ful Bhaja recipe by Barnali B at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: Bok Ful - 10; Besan or gram flour - 4 tbsp; Rice flour - 1 tsp; Kalonji or Kalo jeera - 1/2 tsp; Pinch of baking soda; Salt to taste; Pinch of red chilli powder; Pinch of hing powder (optional); Water for kneading; Refined oil

ABOUT Bok Ful Bhaja RECIPE

The Bok Ful is a bit bitter in taste. The bitterness can be removed to quite an extent by removing the pistil from the flower. You can say this is one of the recipes of Bengal which invokes a lot of nostalgia. It’s something which reminds of childhood when we didn’t have burgers and pizzas for snacks. Plain homemade snacks like these were what made our evenings.

Ingredients Serving: 2

Bok Ful - 10
Besan or gram flour - 4 tbsp
Rice flour - 1 tsp
Kalonji or Kalo jeera - 1/2 tsp
Pinch of baking soda
Salt to taste
Pinch of red chilli powder
Pinch of hing powder (optional)
Water for kneading
Refined oil

Instructions

Carefully remove the filament from the flower. These are very delicate flower so take extra care while you remove the filament. We would not want the petals to break.
Immerse the flowers in saline water for 5 minutes. This will ensure no bugs are inside the petals. Drain and keep aside.
Take a mixing bowl and mix the besan, rice flour, kalonji, salt, chilli powder, hing, baking soda and enough water to make a homogeneous batter. The batter should not be runny. It should be enough thick so that the flowers can hold onto it.
Heat oil in a pan.
When oil, is hot enough dip the flowers as a whole into the batter and then put it into the hot oil one by one. Deep fry or shallow fry the flowers. Remove them from the oil with a slotted spoon and transfer them on a tissue paper.
Serve them hot and crispy with a chutney or sauce. It can be had as a tea time snack or a side dish

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