Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, kumro pata bora (pumpkin leaves pakoras - bengali style). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
It is a Bengali traditional veg dish. Stuffed Pumpkin leaves Pakora is really very yummy and crispy. #Purvorakumropatarbora INGREDIENTS. Recipe of kumro patar bora bengali style. Crispy and Tasty kaddu ke patte ki bhaji.
Kumro Pata Bora (Pumpkin Leaves Pakoras - Bengali Style) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Kumro Pata Bora (Pumpkin Leaves Pakoras - Bengali Style) is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have kumro pata bora (pumpkin leaves pakoras - bengali style) using 11 ingredients and 7 steps. Here is how you can achieve that.
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The ingredients needed to make Kumro Pata Bora (Pumpkin Leaves Pakoras - Bengali Style):
- Take 10-12 Pumpkin Leaves, chopped
- Prepare 1/2 cup besan (gram flour)
- Prepare 1/4 cup rice flour
- Get 1 tsp. nigella seeds (kalonji)
- Make ready pinch baking soda
- Make ready to taste salt
- Make ready 1/4 tsp. turmeric powder
- Make ready 1 onion, chopped
- Prepare 1 tsp. ginger, grated
- Prepare 1-2 green chilies, chopped
- Make ready oil to deep fry / shallow fry
This food cooked by pumpkin leaves, lentils, flour, turmeric powder, dried chili powder, chili. Kumro Phul or Pumpkin Flower or Kaddu Ka Phul is a perfect thing to prepare tasty Pakoras and Kumro Phuler Bora is a traditional Bengali fritter. Crunchy, Crispy Kumro Phuler Bora makes a perfect side dish for Bhat and Daal (Bong style) Rice and Lentil Soup and these fritters are the perfect. And fried to a gorgeous golden.
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Instructions to make Kumro Pata Bora (Pumpkin Leaves Pakoras - Bengali Style):
- Take few tender leaves. Wash and rinse them.
- Chop them roughly.
- In a bowl, take besan, rice flour, salt, turmeric powder, ginger, green chilies, onion, nigella seeds and baking soda.
- Add the chopped greens & make a batter with required quantity of water.
- Heat oil in a pan & drop spoonfuls in it. Fry till light golden in colour.
- Drain on a tissue paper.
- Serve them hot with some chutney / kasundi, as an appetizer, as an evening tea-time snack or as an accompaniment to dal-chawal.
Crunchy, Crispy Kumro Phuler Bora makes a perfect side dish for Bhat and Daal (Bong style) Rice and Lentil Soup and these fritters are the perfect. And fried to a gorgeous golden. The Kumro Patay Chingrir Bora that accompany the dal for lunch are undeniably divine. Even Dada, no fanboy of greens, asks for a second and then a. Kumro means pumpkin, pata means leaves and torkari means curry.
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