Edible flowers are nothing new when we talk of Indian cuisine. Be it the moringa, banana, bluepea, hibiscus, rose, shiuli the list is endless. This has been happening since ages. Going back to Ayurveda one can track down traditions and cultures where the concept of gets reference. Edible flowers are those which can be consumed safely. Most of these flowers have also been known to have medicinal qualities and also act as natural detoxifier for our body.
One such flower is Bok Phool or Agasthi (Sesbania grandiflora) also known as gaach-munga in Hindi, agase in Kannanda and so on. Mythology says that these flowers bloom in Autumn get their name from sage Agastya. The literal meaning of this flower translates to that 'bok' means crane (due to the colour) and 'phool' means flower. Extremely delicate these flowers are white in colour. Mostly used to make fritters it’s not just the flowers but also the eaves, roots, bark, flowers and overall plants are used to prepare Ayurvedic medicines.
A typical Bengali delicacy, this flower also sees it been used in India, Indonesia and other Asian countries widely. Known for its healing properties, these crescent flowers are considered as a healthy snack when made into fritters. Available for a very short time, these flowers can be found mostly being sold by roadside vender’s during the season.
Here are two of the most common and easy recipe to try with this flower.
Bok Phool Bhaja/ fritters
Courtesy - Pinterest
• 10-12 pieces bok phool
• 1/2 cup gramflour
• 2 tbsp rice flour
• 2 tbsp cornflour (optional)
• 1 pinch baking soda
• 1/4 th tsp turmeric powder
• 1/2 tsp kalonji/nigella
• 1/4 tsp salt
• 1 cup oil for frying
• 1 tbsp hot oil for mixing
• 2 green chillies chopped finely
Method
• Gently remove the filament and immerse in saline water for some time so that it will kill if any insects inside.
• Make a batter of gram flour, rice flour.
• Add kalonji, turmeric, baking soda, chopped green chilies, salt.
• Add 1 tbsp hot oil and add water enough to make the batter of dipping consistency.
• Beat well to remove lumps
• Heat oil in a pan.
• Dip each flower in the batter and then deep fry in medium heat.
• Fry till golden brown and turns crunchy.
• Take it out from the oil and serve it with hot rice and dal or have it as a snack.
Bok Phool Pithala
Ingredients
• 8 nos bok phool / agati flower chopped
• 1 nos onion sliced
• 1 nos tomato chopped
• 2 tsp gram flour
• 1 tsp red chilly powder
• 1/2 tsp turmeric powder
• 1 tsp mustard seeds
• 1 tsp coriander leaves
• 1 tsp salt
Method
• Heat oil and add mustard seeds and let it splutter
• Add onion and saute for a minute
• Then add the tomato, salt, turmeric powder, salt and mix
• Dry roast the gram flour
• Add the chopped flower to the tomatoes
• When the flowers are half cooked add the roast the gram flour and sprinkle some water
• Serve hot.
