Phulkopir Bora

Cauliflower florets steamed and batter-fried

  • Cooking time
    20 minutes
  • Calories
    kcal
Recommended by
97.6
%
of
5346
members who rated this recipe on Youtube

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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Ingredients

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

  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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