Preparation For : 4 People | Preparation Time : 25 Minuites (Approx)
  • Khakaru phula (pumpkin blossoms) -1 dozen
  • Chaula chuna (rice flour) -10 tablespoon
  • Refined oil -4 tablespoon
  • Rasuna (Garlic) – 10 cloves
  • Jeera (Cumin seeds )-3 teaspoon
  • (Sukhila lanka) Dry chili -2 pcs( as per taste)
  • Salt – as per taste
Preparation : Step wise
  • Clean the blossoms, remove stem, soak in turmeric water (1 teaspoon turmeric powder+ 2cups water) for 5 mins.
  • Make a fine paste of garlic, cumin seeds and dry chili.
  • Take out the blossoms from water, keep aside.
  • To the rice flour add water, masala paste, salt. Make a semi liquid batter. It should not be very thin.
  • Heat oil in a frying pan or tawa, when it is hot deep each blossom into the seasoned rice flour paste and fry.
  • Turn it upside down and fry till both sides are golden brown.
Photo Gallery : Recipe Preparation

Health & Additional Cooking Tips

Pumpkin blossoms and rice flour contains energy and carbohydrate. If rice flour is not available, soak rice in water for 30 mins, grind it with the masala s to make the batter.

3 Responses
  1. Ilima Mishra Says:

    Another variation for the batter is soaked rice, garlic, whole red chillies and cumin seeds ground to a smooth paste. Besan is added to the paste and Khakharu phula is dipped into the batter and shallow fried. Goes well with rice as a side dish.

  2. smita12 Says:

    Thnaks ILIMA for this delicious receipe.

  3. Ashutosh Mishra Says:

    In another style, the blossoms, some potato, some onions, some garlic, some ginger, some green chillies are cut fine into small pieces. To the pieces then salt to taste, some chilli powder, some jeera and dhania powder are added. To it some rice flour and some besan are added. Then the whole mixture is combined. To the hot pan add some oil. When the oil gets hot, add the mixture and cook it like cooking an omlette. Once the lower side is cooked, it is to be turned and the other side cooked.
    Serve hot and enjot this kakharu phula bhaja.

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