Follow these steps for perfect results
Turmeric powder
Dry Red Chilli
Green Chilli
Garlic
Rice
soaked
Pumpkin flowers
cleaned
Salt
to taste
Water
as needed
Mustard oil
for frying
Chaat Masala Powder
optional
Cumin seeds
Soak rice for 30-40 minutes.
Prepare pumpkin flowers by cutting out the sepal and cleaning them under running water.
Pat the flowers dry with paper towels.
Grind soaked rice, garlic, green chili, red chili, and cumin seeds into a smooth batter.
Add salt and turmeric powder to the batter and mix well.
Heat mustard oil in a nonstick pan or tawa on medium flame.
Dip each flower in the batter, shaking off excess.
Place the battered flowers on the hot tawa.
Cook for 2 minutes or until one side is crisp and golden brown.
Flip the flowers and drizzle a little oil on the other side.
Fry until both sides are crisp and golden.
Serve hot with rice and dal or sprinkle with chaat masala and enjoy with chai.
Expert advice for the best results
Make sure the flowers are completely dry before dipping in batter.
Do not overcrowd the pan while frying.
Serve immediately for best crispness.
Everything you need to know before you start
15 mins
Batter can be made ahead and stored in the refrigerator.
Arrange fritters on a plate and garnish with a sprinkle of chaat masala and fresh coriander.
Serve hot with rice and dal
Serve as a snack with chai
Spicy and flavorful tea complements the fritters.
Discover the story behind this recipe
A traditional dish often made during festivals and special occasions.
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