Bok Ful Bhaja | How to make Bok Ful Bhaja

By Barnali Biswas  |  30th Apr 2017  |  
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  • Bok Ful Bhaja, How to make Bok Ful Bhaja
Bok Ful Bhajaby Barnali Biswas
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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.

Bok Ful Bhaja is delicious and authentic dish. Bok Ful Bhaja by Barnali Biswas is a great option when you want something interesting to eat at home. Restaurant style Bok Ful Bhaja is liked by most people . The preparation time of this recipe is 15 minutes and it takes 10 minutes to cook it properly. Bok Ful Bhaja is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Bok Ful Bhaja. Bok Ful Bhaja is an amazing dish which is perfectly appropriate for any occasion. Bok Ful Bhaja is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Bok Ful Bhaja at your home.

Bok Ful Bhaja

Ingredients to make Bok Ful Bhaja

  • 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

How to make Bok Ful Bhaja

  1. 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.
  2. Immerse the flowers in saline water for 5 minutes. This will ensure no bugs are inside the petals. Drain and keep aside.
  3. 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.
  4. Heat oil in a pan.
  5. 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.
  6. 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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