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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.
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
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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