Kumro Phul Bhaja : Squash blossom fritters

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Did I tell you Zucchini plants and I do not get along. I mean when my neighbours, friends, co workers are growing zucchinis, almost the size of a baseball, my plants have officially declared war against my efforts. Make sure you water them properly, are they getting enough sunlight, cut the bottom leaves off, maybe you have all male flowers, try pollinating them yourselves…. came the friendly advice. I left no stone unturned, armed with knowledge from google, I set out on a sex determination mission, is the back of the flower plump or flat? ….

I also had planted a few Squash plants, the stickers on them showed amber coloured beauties. A picture of beautifully carved squashes on the front door step during Halloween flashed in my mind. I dutifully watered them, counted the blossoms in my fingers. Alas that is where they stopped too. Not one matured into a respectable size.

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Accepting my defeat, I decided to consolidate my gains. If no veggies, I am going to use up the flowers. It is past mid August, the leaves will  change colour pretty soon.  I plucked the flowers and enjoyed these beautiful fritters with a hot cup of tea. With the thunderstorm  at the background, I felt like I won. What do you think friends?

Recipe; Made 11. 

Ingredients,

Squash / Zucchini blossoms         11

Besan ( Chickpea flour )                 1/2 cup

Poppy seeds                                  1/2 tbsp

Turmeric powder                             1/4 tsp

Nigella seeds                                   1/4 tsp

Baking soda                                    a very small pinch

Chaat masala                                 1 tsp

Canola oil for frying

Salt to taste

Method,

Wash the flowers nicely. Cut off the sepals from outside and pistil from inside the flower. Lay them on kitchen towel to dry.

Make a batter with the above ingredients and a table spoon of oil. Mix water slowly and whisk to get rid of lumps. The consistency should be that of a cake batter or a tad runnier. Let it stand for about 20 minutes.

Take canola oil in a deep pan about an inch deep on high heat. Dip the flower in the batter, coat it evenly. Gently drop this in the hot oil, crank the heat down to medium now, look for a change in colour to light brown , flip it over so both sides are cooked,

Collect them on kitchen towel. Sprinkle the Chaat masala on top.  Enjoy them with a cup of piping hot tea.

Inside Scoop,

Chaat masala available in Indian grocery store or online.

 

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