Crispy Fried Pumpkin Blossoms

Ingredients

In this Gujarati adaptation, the traditional Vietnamese Bông bí chiên giòn is transformed by incorporating Gujarati flavors and spices. The stuffing is made with besan (chickpea flour) and a blend of aromatic spices commonly used in Gujarati cuisine, such as cumin, turmeric, and coriander. This adds a unique twist to the dish, infusing it with the vibrant flavors of Gujarat. We alse have the original recipe for Bông bí chiên giòn, so you can check it out.

• 12 pumpkin blossoms 12 pumpkin blossoms
• 1 cup (120g) besan (chickpea flour) 1 cup (120g) besan (chickpea flour)
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 6g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Gently wash the pumpkin blossoms and pat them dry with a paper towel.
2. 2.
   In a mixing bowl, combine besan, cumin powder, turmeric powder, coriander powder, red chili powder, and salt.
3. 3.
   Gradually add water to the besan mixture, whisking well until you achieve a smooth batter consistency.
4. 4.
   Carefully stuff each pumpkin blossom with the besan mixture, ensuring they are evenly coated.
5. 5.
   Heat oil in a deep pan or kadai over medium heat.
6. 6.
   Dip each stuffed blossom into the besan batter, ensuring it is fully coated.
7. 7.
   Gently place the coated blossoms into the hot oil and fry until they turn golden brown and crispy.
8. 8.
   Remove the fried blossoms from the oil and drain excess oil on a paper towel.
9. 9.
   Serve hot as an appetizer or snack.

Treat your ingredients with care...

• Pumpkin blossoms — Choose fresh and young blossoms for the best flavor and texture. Remove the stamen before stuffing.
• Besan (chickpea flour) — Ensure the besan is finely ground for a smooth batter. Adjust the amount of water added to achieve the desired consistency.

Tips & Tricks

• For an extra kick of flavor, add a pinch of asafoetida (hing) to the besan mixture.
• Serve the crispy fried pumpkin blossoms with a tangy tamarind chutney or mint-coriander chutney for a refreshing contrast.
• If pumpkin blossoms are not available, you can substitute with zucchini blossoms or even thinly sliced pieces of pumpkin.

Serving advice

Serve the Crispy Fried Pumpkin Blossoms as an appetizer or snack with a side of chutney or sauce. They are best enjoyed hot and crispy.

Presentation advice

Arrange the golden fried blossoms on a platter and garnish with fresh coriander leaves. Serve them alongside a vibrant chutney to add a pop of color to the presentation.