20 kumro phool ( pumpkin flower)
1 cup besan ( chick-pea-flour)
water to make paste
1/2 tsp poppy seeds
1/4 tsp black cumin
1/2 tsp chilli powder
salt to taste, oil for deep frying, a pinch of baking soda (optional)
Method
Pour besan in a bowl and 1 tsp oil. Mix
thoroughly. Add water and make a paste of thick consistency. Add
poppy seeds, black cumin and chilli powder and salt. Set aside for
1/2 an hour. Wash the flower and remove the stigma, drain off the
water. Dip the flowers in the batter and deep fry it.
