Bok Fuler Bora Recipe

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Bok fuler bora is a delicious and popular snack from Assamese cuisine in Northeast India.

It is also known as “fritters made from Sesbania Grandiflora flower” in English.

Bok ful, or Sesbania Grandiflora flower, are the key ingredient in this dish.

These delicate yellow flowers are plucked from the bottle gourd plant and transformed into flavorful fritters.

Bok fuler bora

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 Fuler Bora 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.

Preparing Bok Fuler

The budding Sesbania Grandiflora Flower looks like this.

budding Sesbania Grandiflora Flower

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.

Besan becomes fluffy and light

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 rice flour, rock salt and chat masala to the besan batter

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.

Adding turmeric, red chili powder, and salt to 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.

Adding chopped green chilies and a little water

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.

Frying Bok Fuler bora

Keep the flame on low to medium heat. Flip each fritter so they can fry perfectly on each side.

Flipping each fritter

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.

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Taking them out Bok fuler bora

Gradually fry all the flowers using the same process.

Frying all the bok fuler bora using the same process

You can check the crispiness with a spoon by scratching the fritters or even by crushing them with your hands.

Checking the crispiness of Bok ful

Transfer Bok Fuler Bora to a serving plate.

Transferring Bok Fuler Bora to a serving plate

Pro Tips for Making Bok Fuler Bora

Here are some pro tips to help you make delicious bok fuler bora:

Freshness of flowers: Ensure that the Bok ful (Sesbania Grandiflora Flower) you use are fresh and in good condition. Fresh flowerss will have a vibrant yellow color and a firm texture.

Proper cleaning: Thoroughly clean the flowlers by gently rinsing them in water. Remove any dirt or insects that may be present. Trim the stems and stamen before using them in the batter.

Batter consistency: Achieving the right consistency for the batter is crucial. It should be smooth, but not too thick or too thin. Start with a moderate amount of water and gradually add more if needed. The batter should coat the blossoms evenly without dripping off excessively.

Seasoning: Use a blend of spices and herbs to enhance the flavor of the bok fuler bora. Common spices used include turmeric, cumin, red chili powder, and salt. You can also add finely chopped onions, green chilies, and coriander leaves for extra flavor.

Resting time: Allow the batter to rest for about 15-20 minutes before frying. This helps the flavors to meld and allows the besan (gram flour) to absorb the spices.

Frying temperature: Heat the oil to the right temperature before frying the fritters. The oil should be hot enough so that the bok fuler bora cooks quickly and evenly, but not too hot that it burns the fritters. Maintain a medium heat throughout the frying process.

Fry in small batches: Avoid overcrowding the frying pan. Fry the bok fuler bora in small batches, ensuring they have enough space to cook evenly and maintain their shape. Overcrowding can result in uneven frying and soggy fritters.

Drain excess oil: Once the fritters are golden brown and crispy, remove them from the oil and place them on a paper towel-lined plate. This helps to absorb excess oil and keeps the fritters light and crispy.

Serve fresh and hot: Bok fuler bora is best enjoyed when served immediately after frying. The fritters are at their crispiest and most flavorful when they are hot. Serve them as a snack or as a side dish with chutneys or sauces.

By following these pro tips, you can create delicious bok fuler bora that are crispy on the outside, tender on the inside, and bursting with flavor. Enjoy the delightful taste of this Assamese snack!

What to Serve with Bok Fuler Bora?

Bok fuler bora, or fritters made from bottle gourd blossoms, can be served as a standalone snack or as a side dish with various accompaniments. Here are some suggestions for what to serve with bok fuler bora:

Chutneys: Pair the fritters with different chutneys to add flavor and variety. Mint chutney, tamarind chutney, or coriander chutney are popular choices. Their tangy and spicy flavors complement the fritters well.

Sauce or Dip: Serve bok fuler bora with a side of tomato ketchup, chili sauce, or garlic mayo. These condiments add a tangy or creamy element that complements the crispy fritters.

Tea or Coffee: In Assamese cuisine, bok fuler bora is often enjoyed as a tea-time snack. Serve it with a hot cup of Assam tea or coffee for a traditional and refreshing combination.

Rice and Dal: For a heartier meal, serve bok fuler bora with steamed rice and a dal (lentil) preparation. The fritters can be a delightful addition to a simple Assamese meal.

Assamese Thali: Include bok fuler bora as part of an Assamese thali, which typically consists of various dishes like rice, dal, sabzi (vegetables), fish curry, and pickles. The fritters add a unique element to the overall spread.

These are just a few ideas for serving bok fuler bora. Feel free to experiment and explore different combinations based on your personal preferences and the overall meal you’re planning.

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How Does Bok Fuler Bora Taste?

Bok fuler bora has a unique and delicious taste. The Sesbania Grandiflora flower has a mild and slightly sweet flavor, and when they are used to make fritters, they develop a delicate and crispy texture.

The fritters are typically seasoned with spices and herbs, such as green chilies, ginger, coriander leaves, and cumin, which add layers of aromatic and savory flavors.

When you bite into a bok fuler bora, you’ll experience a combination of the crispy outer layer and the tender, slightly fibrous texture of the Sesbania Grandiflora flower.

The fritters have a light and airy consistency, making them a delightful snack. The flavors of the spices and herbs used in the batter enhance the natural taste of the flowlers without overpowering them.

Overall, bok fuler bora is a savory and flavorful snack with a subtle sweetness and a pleasant combination of textures.

It’s a popular dish in Assamese cuisine and is enjoyed for its unique taste and the use of locally available ingredients.

Bok Fuler Bora Alternatives

If you’re looking for alternatives to bok fuler bora, here are a few options that you can try:

Vegetable Fritters: Instead of using bottle gourd blossoms, you can make fritters using other vegetables like potatoes, onions, cauliflower, spinach, or eggplant. Slice or chop the vegetables, dip them in a batter, and fry them until golden and crispy.

Pakoras: Pakoras are a popular Indian snack made by deep-frying a batter-coated mixture of vegetables, onions, or paneer (Indian cottage cheese). You can customize the ingredients based on your preferences and the availability of vegetables.

Onion Bhajis: Onion bhajis are deep-fried fritters made with sliced onions and a spiced chickpea flour batter. They are crispy on the outside and soft on the inside. They are commonly served as an appetizer or snack in Indian cuisine.

Zucchini Fritters: Zucchini fritters are a delicious alternative that can be made by shredding zucchini, mixing it with herbs, spices, and flour, and frying until golden and crispy. They are a great way to enjoy the flavors of zucchini in a different form.

Corn Fritters: Corn fritters are made by combining corn kernels with a batter made from flour, eggs, and seasonings. These fritters are typically crispy on the outside and have a sweet and savory flavor.

Paneer Pakoras: Paneer pakoras are fritters made with cubes of paneer (Indian cottage cheese) coated in a spiced batter and deep-fried. They are creamy, flavorful, and make for a delicious vegetarian snack.

Lentil Fritters: Lentil fritters, also known as vada or vadai, are made by grinding soaked lentils into a batter and deep-frying them. They are crispy on the outside and soft on the inside, and can be made with various types of lentils like urad dal or chana dal.

These alternatives offer a variety of flavors and textures, giving you options to explore and enjoy different types of fritters. You can experiment with different vegetables, spices, and herbs to create your own unique fritter recipes.

Recipe Card:

Bok fuler bora

Bok Fuler Bora

By Mita Mondal
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.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Course Appetizer, snacks
Cuisine Indian
Servings 4

Instructions
 

Preparing the Flowers

  • Examine the Sesbania Grandiflora flowers and remove the filament from inside each flower.
  • Ensure that the flowers are clean and free from any dirt or impurities.

Making the Batter

  • In a mixing bowl, combine besan (chickpea flour) with a pinch of soda. Let it rest for 2 to 3 hours to achieve crispiness and a desirable color.
  • Add rice flour, rock salt, chat masala, turmeric, and red chili powder to the besan batter.
  • Adjust the salt quantity as per your taste, considering the presence of rock salt and chat masala.
  • Include finely chopped green chilies and a small amount of water to the batter. Mix all the ingredients well, maintaining a semi-thick consistency.

Frying the Fritters

  • Heat sunflower oil in a wok or deep pan over low to medium heat.
  • Take a Sesbania Grandiflora flower (Bok Ful) by the sepal area, dip it into the besan batter, and carefully slide it into the hot oil.
  • Fry the fritters on both sides until they turn light reddish or light brownish in color.
  • Once fried, transfer the fritters to a plate lined with paper or tissue to absorb excess oil.
  • Repeat the process for the remaining flowers.

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Notes

Freshness of Flowers: It is important to use fresh and tender Sesbania Grandiflora flowers for the best results. Avoid using wilted or old flowers, as they may affect the taste and texture of the fritters.
Filament Removal: Take care to remove the filament from inside each flower. This step ensures that the fritters have a smooth and enjoyable texture.
Batter Consistency: While preparing the batter, make sure to maintain a semi-thick consistency. If the batter is too runny, the fritters may absorb excess oil during frying and become greasy. On the other hand, if the batter is too thick, it may result in dense fritters.
Resting Time for Batter: Allowing the besan batter to rest for 2 to 3 hours ensures that the fritters turn out crispy and have a pleasant color. This resting period allows the besan to become fluffy and light.
Spices and Seasonings: Adjust the quantity of spices and seasonings according to your taste preferences. If you prefer a spicier version, you can increase the amount of red chili powder or add some finely chopped green chilies. Similarly, adjust the amount of salt and chat masala to suit your taste.
Frying Temperature: Maintain the heat of the oil at a low to medium level while frying the fritters. This allows the flowers to cook evenly and prevents them from getting burnt on the outside while remaining undercooked on the inside.
Oil Absorption: After frying the fritters, place them on a plate lined with paper or tissue to absorb any excess oil. This helps in reducing the greasiness and makes the fritters more enjoyable to eat.
Serving Suggestions: Bok Fuler Bora can be served as a standalone tea-time snack or as a side dish with a main meal. It pairs well with mint chutney, tamarind chutney, or tomato ketchup for added flavor.
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Conclusion

Bok fuler bora is a delightful and unique dish from Assamese cuisine. Made Sesbania Grandiflora flower, these fritters offer a mild and slightly sweet taste.

Seasoned with spices and herbs, they have a crispy texture on the outside and a tender consistency on the inside.

Bok fuler bora is a popular snack in Assam, enjoyed for its delicate flavors and use of locally available ingredients.

It’s a must-try dish for those seeking to explore the diverse flavors of regional Indian cuisine.

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