Bok Fuler Bora is a traditional snack from Assamese cuisine in Northeast India. It consists of fritters made from the flowers of Sesbania Grandiflora, also known as Bok Ful.
Bok ful, or Sesbania Grandiflora flower, are the key ingredient in this dish.
Key Takeaways:
- Bok fuler bora is a popular snack from Assamese cuisine made from Sesbania Grandiflora flowers, known for their unique flavor and texture.
- The flowers are carefully cleaned, and a batter is made using gram flour, rice flour, spices, and herbs.
- The batter-coated blossoms are deep-fried until golden and crispy, resulting in fritters with a light and airy interior.
- Bok fuler bora can be served as a tea-time snack or as a side dish with meals, and it pairs well with chutneys, sauces, rice, and dal.
- Alternatives to bok fuler bora include vegetable fritters, pakoras, onion bhajis, zucchini fritters, corn fritters, paneer pakoras, and lentil fritters, offering a variety of flavors and options for fritter lovers.
The Ingredients:
- Bok Ful (Sesbania Grandiflora Flower): 16 pieces rinsed and cleaned properly
- Besan (Chickpea Flour): 150 gms (A semi-thick batter is made with a pinch of soda and kept for 2 to 3 hours.)
- Chat Masala: half spoon
- Rock Salt: half spoon
- Turmeric: 1 tsp
- Red Chili powder: 1 tsp
- Rice Flour: 50 gms
- Green chilies: 2 pieces, chopped properly
- Sunflower Oil: 0.5 ltr
- Salt: As required
How to Make Bok Fuler Bora (Step by Step Images)?
1. Preparing Bok Ful
To make Bok Fuler Bora or Sesbania Grandiflora Flower Pakoda, also known as Agathi Flower Fritters, you first need to clean and prepare them for frying.
Depending on the condition of the flowers, whether they are fully bloomed or not, you need to remove the filament from inside the flower and then prepare them for frying.
The budding Sesbania Grandiflora Flower looks like this.
The fully bloomed Sesbania Grandiflora Flower looks like this.
2. Making Batter
Pour the besan batter or chickpea flour batter into a mixing bowl. This batter is made with a pinch of soda and should be kept for 2 to 3 hours.
This will make the pakodas or fritters crispy and quick, and each pakoda will have a perfect color. The besan becomes fluffy and light due to this process.
Now add the rice flour to the besan batter, followed by rock salt and chat masala. Chat masala is made with amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often black salt), black pepper, asafoetida, and chili powder.
Add turmeric and red chili powder to the mixing bowl. Add a pinch of salt to the batter. The salt should be less than a teaspoon as there is already rock salt and chat masala in the batter.
Finally, add the chopped green chilies and a little water. You can use the water from the besan batter residue. Mix all the ingredients thoroughly by gradually adding a small amount of water each time. Do not make the batter too runny; keep it semi-thick.
3. Frying
Heat sunflower oil in a wok. When the oil is hot, take each Sesbania Grandiflora flower or Bok Ful, hold it by the sepal area, dip it into the besan batter, and carefully slide it into the oil.
Keep the flame on low to medium heat. Flip each fritter so they can fry perfectly on each side.
Take them out on a plate when they are light reddish or light brownish in color. Place a paper or tissue paper on the plate to soak up the extra oil from the Bok Ful or Sesbania Grandiflora flower fritters.
Gradually fry all the flowers using the same process.
You can check the crispiness with a spoon by scratching the fritters or even by crushing them with your hands.
Transfer Bok Fuler Bora to a serving plate.
Recipe Card:
Bok Fuler Bora
Ingredients
- 16 pieces Bok Ful (Sesbania Grandiflora Flower) (rinsed and cleaned properly)
- 150 grams Besan A semi-thick batter is made with a pinch of soda and kept for 2 to 3 hours.)
- 50 grams Rice Flour
- ½ tablespoon Chat Masala
- ½ tablespoon Rock Salt
- 1 tablespoon Turmeric Powder
- 1 tablespoon Red Chili powder
- 2 pieces Green Chili (chopped properly)
- ½ ltr Sunflower Oil
- Salt to Taste
Instructions
Preparing the Flowers
- To make Bok Fuler Bora or Sesbania Grandiflora Flower Pakoda, also known as Agathi Flower Fritters, you first need to clean and prepare them for frying.Depending on the condition of the flowers, whether they are fully bloomed or not, you need to remove the filament from inside the flower and then prepare them for frying.
Making the Batter
- Pour the besan batter or chickpea flour batter into a mixing bowl. This batter is made with a pinch of soda and should be kept for 2 to 3 hours.This will make the pakodas or fritters crispy and quick, and each pakoda will have a perfect color. The besan becomes fluffy and light due to this process.
- Now add the rice flour to the besan batter, followed by rock salt and chat masala. Chat masala is made with amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often black salt), black pepper, asafoetida, and chili powder.
- Add turmeric and red chili powder to the mixing bowl. Add a pinch of salt to the batter. The salt should be less than a teaspoon as there is already rock salt and chat masala in the batter.
- Finally, add the chopped green chilies and a little water. You can use the water from the besan batter residue. Mix all the ingredients thoroughly by gradually adding a small amount of water each time. Do not make the batter too runny; keep it semi-thick.
Frying
- Heat sunflower oil in a wok. When the oil is hot, take each Sesbania Grandiflora flower or Bok Ful, hold it by the sepal area, dip it into the besan batter, and carefully slide it into the oil.
- Keep the flame on low to medium heat. Flip each fritter so they can fry perfectly on each side.
- Take them out on a plate when they are light reddish or light brownish in color. Place a paper or tissue paper on the plate to soak up the extra oil from the Bok Ful or Sesbania Grandiflora flower fritters.
- Gradually fry all the flowers using the same process.
- You can check the crispiness with a spoon by scratching the fritters or even by crushing them with your hands.
- Transfer Bok Fuler Bora to a serving plate.
Video
Notes
- Choose fresh flowers to make these fritters. They must be firm and in good condition and have a vibrant yellow color without any spots. Clean the flowers properly rinsing them gently in water to remove any insects or dirt. Cut the stamen and stem before dipping in the batter.
- Ensure the right consistency of the batter. It must be smooth and neither too thick or too runny. Add water gradually to achieve the right batter consistency to ensure an even coating of the blossoms. Let the batter rest for some time after you prepare it. This will help the flavors of the spices to mix properly with the besan.
- Fry the flowers in small batches to prevent overcrowding the frying pan.
- Bok fuler boras are best enjoyed hot. So, make sure you serve them hot immediately after frying.
