Kumro Phul /pumpkin flowers are used in Bengali cuisine in the form of an appetizer. Pumpkin flower fritters or Kumro phuler bora as it is generally called in Bengali is a famous appetizer in Bengal. Prawn Stuffed Kumro Phul was an experimentation on my part just to give the traditional kumro phul recipe a twist, where I made a mix of prawns and spices and then stuffed in the pumpkin flower then dipped in gram flour batter and deep fried.
Serves – 4 -5 persons
Ingredients for Prawn Stuffed Kumro Phul Recipe
- Kumro Phul/Pumpkin flowers – 5
- Prawn – 200 gms
- Tumeric powder – 1 pinch + ¼ tsp
- Garam Masala – 1/4 tsp
- Onion - ½ (sliced)
- Besan/Gram flour – 1 cup
- Jeera/Cumin powder - ¼ tsp
- Chilli powder - ¼ tsp
- Hing/Asafoetida – 1 pinch
- Salt – to taste
- Oil – 300 ml (approx)
Procedure for preparing Prawn Stuffed Kumro Phul Recipe
Boil prawn with very little water along with 1 pinch turmeric powder & salt then keep aside.
Heat 2 tsp oil in a kadhai/pan and add the onions, sauté till light brownish in colour, now add the boiled prawns along with the garam masala and fry on low flame for 2 mins. Keep aside the fried prawns.
Now, in a bowl take besan and add turmeric powder, salt, hing, chilli powder, cumin powder and mix well, add some water to make a thick mix. Take the kumro phool, remove the stem and the pollen stalk, wash and keep aside.
Now, take each flower one by one and stuff it with some of the prawn mix. Heat 300 ml oil in a kadhai for deep frying, close the petals of the kumro phool and dip it in the besan and fry till golden brown.
Serve it hot as an appetizer or along with steamed rice and dal.