Friday, May 10, 2013

"Kumri" ~ The Bong-style Pumpkin Fritters

Mother's day and কুমড়ি (bengali-style pumpkin fritters)...errr.. this is the weirdest combination ever!
Well let me clarify... I never understood those mother's day and father's day things! But of course I really do understand "valentines day" (as long there are possibilities of gifts!! ;)
To me, Ma is the person, I can't live without anyday!
Ma makes super tasty তেলে ভাজা (fritters) and I never bothered to notice, how she makes them. All I did ...just Eat! But now after marriage, with a "typical Bong" husband, it became a part of my life! And like many more of this "species" he always complain that, I can't make fritters like mom! Now when she was here at my place for couple of weeks, the first thing I learnt from her is, to make crispy, perfect Bengali fritters! And going to share her process, secret, tips for all my friends :) I made this fritters with pumpkin, but you can make them with eggplant, potato, cauliflower etc.


Ingredients for "Pumpkin Fritters":

  1. Pumpkin slices 10-12 (thin slices. you can make these fritters with eggplant slices or potato slices or even cauliflower florets) 
  2. Gram flour / besan 3/4 cups (ma makes with "matar daler besan",but here I can't get that.)
  3. Rice flour 1 table spoon
  4. Whole poppy seeds 1 tea spoon
  5. Nigella seeds 1/4 tea spoon
  6. Ginger mince/paste 1/4 tea spoon
  7. Fresh chilli according to taste ( chopped..I used 2 of them)
  8. Salt to taste
  9. Mustard oil for deep fry (any other vegetable oil, if mustard oil is not available)

How to make "Pumpkin Fritters":
  • Marinate pumpkin slices (or any other vegetable you are using) with few pinch salt.
  • Take a large mixing bowl. Add besan, rice flour, poppy seed, nigella seed, salt to it and make a smooth and lump free batter using water little by little. Ma doesn't use rice flour when she makes the batter with "matar daaler besan" (broken yellow pea flour..but not chickpea flour).
  • Add ginger mince/paste and chopped chillies and mix again. Batter should not be too thick or thin.
  • Heat oil in a deep bottom pan. Take out 1 table spoon hot oil and mix with the batter.
  • Lower the heat, once the oil comes to the smoking point. Wait for a minute and add pumpkin slices to the batter. Coat well with batter and add to oil and fry.
  • Fry them over high and medium heat. Fry them till they are crisp and nicely colored. Take out from oil and keep them on kitchen paper.

I like and serve them with cup of my favourite ginger tea. But my Bong-hubby loves them with "muri" (puffed rice). :)

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3 comments:

  1. This is going to be a big help. I made kumri two days back..next time I am going to make this way.

    ReplyDelete
  2. Tanushri, how do I make rice flour? And do i not need any baking soda or powered for it to be crunchy? I'll try this one soon. Thanks.
    Sharmila

    ReplyDelete

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