Chalkumror bora

Ash gourd stuffed with a mustard-coconut filling, dipped in a batter and deep-fried.

  • Cooking time
    1 hour
  • Calories
Recommended by
members who rated this recipe on Youtube

In this family-favourite recipe of chalkumro (ash gourd), called so because it is grown on roofs ('chal' in Bangla). Small half-moon shaped sections are stuffed with a pungent mustard and coconut filling, then dipped in a batter and fried.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.


16 pieces


  • 15 pcs (400g) chalkumro (ash gourd)
  • 5 g salt
  • 300 g water


  • 40 g mustard seeds (soaked for 2 hours)
  • 50 g grated coconut
  • 4 pcs green chillies
  • 4 g salt
  • 10 g sugar
  • 120 g water
  • 10 g mustard oil
  • ¼ tsp kaalo jeere


  • 70 g maida (plain flour)
  • 30 g sooji (semolina)
  • 2 g posto (poppy seeds)
  • ½ tsp turmeric
  • ¼ tsp red chilli powder
  • 3 g salt
  • 12 g sugar
  • 5 g mustard oil
  • 135 g water
  • oil for frying


  1. Soak mustard seeds for at least two hours. Grind to a smooth paste with salt, green chillies and coconut.
  2. Peel the chalkumro, and cut along its cross-section in 2-cm slices. Now halve the discs into semicircles.
  3. Using a small paring knife make a slit on the round side of the semicircle, keeping the spine intact. It should open up like a book with the straight edge as the spine.
  4. Transfer the semicircles to a saucepan, and boil with salt and water for about 5 minutes, taking care to not overcook them. Remove from the water and set aside.
  5. Heat mustard oil in a kadai. Temper it with kaalo jeere (nigella seeds). After 30 seconds, add the mustard and coconut paste. Fry until it the colour and the paste becomes dry. Allow it to cool.
  6. Now stuff the prepped and steamed chalkumro with the filling, making sure the filling reaches the corners.
  7. Make a batter by mixing together maida, sooji, posto, turmeric, red chilli powder, salt, sugar, mustard oil and water.
  8. Heat vegetable oil for deep-frying. Once the oil is hot (180º C), coat the stuffed chalkumro in batter and gently lower them into the hot oil. Fry on both sides until evenly brown. Serve hot.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 220+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Kumro Dogar Pachmishali

Pumpkin vine cooked with a medley of vegetables

  • 90 mins
  • 223
Viewers liked this

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
Viewers liked this

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
Viewers liked this

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
Viewers liked this
See all New recipes »
View all »

Machher Teler Bora

These extra crispy fritters are packed with flavours of the fish fat, liver and bladder; they are the perfect with hot rice

  • 20 minutes
  • 376

Chicken Pakora

Boneless chicken thigh marinated with spices and deep-fried: a delicious snack with beer or tea!

  • 40 minutes
  • 416

Postor Bora

Ground poppy seeds mixed with various kinds of fillers and flavours, fried into small, crisp, brown discs

  • 30 minutes
  • kcal