Phulkopir Bora

Cauliflower florets steamed and batter-fried

  • Cooking time
    20 minutes
  • Calories
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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.

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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


  1. Cut the cauliflower in 3-cm florets. Cover and steam for 3 minutes. Drain immediately.
  2. To make the batter, mix maida, turmeric powder, salt, sugar, kaalo jeere, posto, finely chopped green chillies, mustard oil, and water.
  3. In a frying pan, heat vegetable oil, 4-cm deep. Coat the florets in batter and gently lower into the oil.
  4. Fry evenly till golden.

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