Phulkopir Bora
Cauliflower florets steamed and batter-fried
- Cooking time20 minutes
Calorieskcal
Phulkopi’r bora are ideal to make in the gorgeous winter months, when cauliflower is in season. They are so easy to prepare that they make for excellent last-minute addition to the day’s menu. Golden-brown and crisp from the outside, and soft inside, these fried bora are best had with some hot rice and dal, although they make a pretty good snack too.
Books in this recipe
No items found.
Like the work we do? Help keep this site ad-free by making a donation.
DonateIngredients
Serves
4 servings
- 150 g phulkopi (cauliflower, 3-cm florets)
For the batter
- 50 g maida (all purpose flour)
- 1 pinch turmeric powder
- 3 g salt
- 8 g sugar
- 1 pinch kaalo jeere (nigella seeds)
- 2 g posto (poppy seeds)
- 1 pc green chilli
- 5 g mustard oil
- 75 g water
- black salt for serving
Method
- Cut the cauliflower in 3-cm florets. Cover and steam for 3 minutes. Drain immediately.
- To make the batter, mix maida, turmeric powder, salt, sugar, kaalo jeere, posto, finely chopped green chillies, mustard oil, and water.
- In a frying pan, heat vegetable oil, 4-cm deep. Coat the florets in batter and gently lower into the oil.
- Fry evenly till golden.
.avif)
.avif)