কুমড়ো পাতার বড়া রেসিপি || kumro patar bora ||Bengali Recipe

Kumro Patar Bora, also known as Chal Kumro Patar Bora in Bengali cuisine, is a cherished recipe that ingeniously transforms pumpkin leaves into crispy fritters bursting with flavor. This traditional dish exemplifies the resourceful nature of Bengali cooking, utilizing every part of the pumpkin plant to create a delicious and wholesome snack or side dish.
To prepare Kumro Patar Bora, start by carefully selecting fresh and tender pumpkin leaves, ensuring they are washed thoroughly to remove any dirt or residue. After drying the leaves, finely chop them and set aside.
The batter for the fritters is made using besan (gram flour), which is seasoned generously with turmeric powder, chili powder, cumin seeds, chopped green chilies, and salt to taste. Gradually add water to the besan mixture until a smooth and thick batter forms.
Once the batter is ready, dip each piece of chopped pumpkin leaf into the batter, ensuring it is coated evenly. Heat oil in a frying pan over medium-high heat and carefully place the battered leaves into the hot oil. Fry them until they turn golden brown and crispy on both sides. Remove from the oil and drain excess oil on paper towels.
Kumro Patar Bora can be served hot, paired with a tangy tamarind chutney or simply enjoyed on its own as a crunchy snack. The fritters boast a delightful combination of textures, with the crispy outer layer contrasting beautifully with the tender pumpkin leaves inside. The spices impart a fragrant aroma and a hint of warmth, making it a perfect accompaniment to rice and dal or a delightful addition to any meal.
This recipe not only showcases the culinary creativity of Bengali cuisine but also celebrates the flavors and traditions rooted in the region. Kumro Patar Bora is a testament to how simple ingredients can be transformed into something truly special with skillful preparation and a deep appreciation for local ingredients

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