সজনে ফুলের বড়া❤️.

Ingredients

• 2 cups Edible Flowers (Sajna or similar) (washed, stems removed, gently patted dry)
• 1 tsp Salt
• 1/2 tsp Turmeric Powder
• 2 tbsp Gram Flour (Besan) (sifted)
• 2 tbsp Rice Flour
• 1 tbsp Jaggery (or Granulated Sugar) (grated or finely chopped)
• 1 tsp Red Chili Powder
• 1/2 tsp Kalonji (Nigella Seeds)
• 1 Green Chili (finely chopped)
• 1/2 Onion (small, finely chopped)
• 1 tsp Poppy Seeds
• 2 cups Vegetable Oil (for deep frying) (preferably sunflower or canola oil)

Instructions

1. Clean the Flowers

   Separate the edible flowers from stems, rinse them thoroughly under running water, and gently pat dry with a clean kitchen towel.

   Time: PT5M

2. Prepare the Batter

   In a mixing bowl combine salt, turmeric, gram flour, rice flour, jaggery, red chili powder, kalonji, chopped onion, chopped green chili, and poppy seeds. Add the washed flowers and toss gently until everything is evenly coated.

   Time: PT5M

3. Heat the Oil

   Pour oil into the deep pan, heat over medium‑high heat until it reaches about 350°F (175°C). Test by dropping a tiny piece of batter – it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 350°F

4. Fry the Flower Bara

   Using a spoon, drop small mounds of batter (about the size of a walnut) into the hot oil. Fry for 2‑3 minutes, turning gently, until the fritters turn golden‑red and crisp.

   Time: PT5M

   Temperature: 350°F

5. Drain and Serve

   Remove the fried bara with a slotted spoon, place on paper towels to absorb excess oil, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3g

Carbohydrates

20g

Fat

7g

Fiber

2g