Bok Fuler Bora

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.

Prep Time 15

Cook Time 15

Resting Time 2

Total Time 2 30

Ingredients

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.

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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.

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