Name: Stuffed Teasel Fritters (Kakrol Pur Bhaja) recipe by Amrita Panda at BetterButter
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 5
Ingredients: 4/5 - Teasel Gourds; ½ liter - mustard oil; 1teaspoon - turmeric powder; 3 tablespoon - gram flour; 3 tablespoon - rice flour; ½ cup - water; 6/7 tablespoon - grated coconut; 1 tablespoon - mustard paste; 2 tablespoon - poppy paste; ½ tablespoon - green chilli paste; 1 teaspoon - nigella seeds; Salt and sugar to taste

ABOUT Stuffed Teasel Fritters (Kakrol Pur Bhaja) RECIPE

Kakrol or Teasel Gourd is one of the sought summer vegetables for any Bengali. Be it the simple fish stew , the regular fritter or with the coconut – mustard stuffing, you will simply like this vegetable in any form. Presenting the quintessential Bengali “Stuffed Teasel Gourd Fritters” better known “Kakrol Pur Bhaja”. This dish goes best with steaming hot rice and the standard Bengali Daal.

Ingredients Serving: 5

4/5 - Teasel Gourds
½ liter - mustard oil
1teaspoon - turmeric powder
3 tablespoon - gram flour
3 tablespoon - rice flour
½ cup - water
6/7 tablespoon - grated coconut
1 tablespoon - mustard paste
2 tablespoon - poppy paste
½ tablespoon - green chilli paste
1 teaspoon - nigella seeds
Salt and sugar to taste

Instructions

Make a paste of mustard seeds and poppy seeds. Add ½ a teaspoon of turmeric powder.
Scrape the vegetables and remove the rough peels. Vertically cut the vegetables. Empty the contents from the vegetables making way for the filling.
Smear the readied vegetables with salt and ½ teaspoon of turmeric. Keep it aside for 10/15 mins.
Micro wave the vegetables on high heat for 3 to 4 minutes.
In a separate wok, heat 1 tablespoon of mustard oil.
Add nigella seeds as tempering.
In the same wok, add the mustard and poppy paste. Add green chilli paste. Add salt and sugar. Sauté well until all the moisture disappears and oil starts separating.
Add the grated coconut. Add some sugar to adjust seasoning. Donot overcook once you add the coconut. Switch off the flame and let it cool.
Start the stuffing by filling the vegetables (hollow portion).
Start preparing a batter of gram flour, rice flour, water, salt and a pinch of turmeric.
Heat oil in a separate wok. Coat the stuffed vegetable with the prepared batter and start deep frying them .

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