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KANKROLER PUR BHAJA / STUFFED TEASEL GOURD / KANTOLA FRITTERS / KANTOLA PAKODAS BENGALI STYLE

May-26-2017
Shobha Keshwani
15 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT KANKROLER PUR BHAJA / STUFFED TEASEL GOURD / KANTOLA FRITTERS / KANTOLA PAKODAS BENGALI STYLE RECIPE

This is a Bengali recipe of stuffed kantola fritters or pakodas. These are actually supposed to be fried in mustard oil but I had to substitute it with normal cooking oil as we don't get mustard oil in Brazil. I am sure the mustard oil must be giving a better flavour and colour to the pakodas....nevertheless we still enjoyed them.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • West Bengal
  • Frying
  • Snacks
  • Egg Free

Ingredients Serving: 6

  1. Kantola / teasel gourd ... 6 (or as needed)
  2. Gram flour / besan ......... 1 cup
  3. Rice flour ....................... 2 tbsps
  4. Poppy seeds ... 2 tbsp
  5. Green chillies . 1
  6. Mustard seeds .. 1 tsp
  7. Dessicated coconut .. 1 tbsp
  8. Cream or yogurt ..... 1 tbsp
  9. Sugar ............... 1/4 tsp
  10. Turmeric powder ... 1/4 tsp
  11. Salt .............. to taste
  12. Baking powder .. a pinch
  13. Carom seeds / ajwain .. 1/2 tsp
  14. Oil ............ to fry

Instructions

  1. Wash the teasel gourds and scrape the outer skin
  2. Cut them into half length wise.
  3. Steam them for 10 -12 minutes. Let them cool.
  4. Scoop out the middle seed portion with a spoon. Do not discard it as it will be used in the stuffing.
  5. Grind the poppy seeds, mustard seeds, green chilli and dessicated coconut to a smooth paste using a little water.
  6. Heat a little oil in a small pan and saute the ground paste,scooped out portion of the gourd adding the cream or yogurt and a little salt.
  7. Stuff the steamed gourd halves with this mixture. Set aside
  8. In a bowl mix the gram flour, rice flour, turmeric powder, baking powder, carom seeds and salt. Make a thick batter adding water carefully as needed.
  9. Heat oil for deep frying. Coat the gourds with the prepared batter and fry them to a golden brown colour. These can be served as a snack on its own or with dal.

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