BENGALI KUMRO FULER BORA.

- Pumpkin flowers (8-10)

- 1 cup chickpea.

-1 cup rice flour.

- 1/4th tablespoon onion seeds.

- 1/4th tablespoon cumin powder.

- 1/4th tablespoon turmeric powder.

- 1/2 tablespoon red chilly powder.

- 1/4th tablespoon ginger garlic paste.

- salt according to your taste (1/4tblspn).

- 1/4th tablespoon baking soda.

- White oil.

- Take the unwanted parts of the pumpkin flowers very gently.

- Wash it off.

- Take an another bowl and add chickpea to it.

- Add the rice flour, baking soda, salt and mix them properly.

- Now add all the spices ( turmeric powder, cumin powder, red chilly powder, onion seeds, ginger garlic paste).

- Mix them and add little by little water to it.

- Make a thick batter.

- Take a pan and add oil to it.

- Let it hot.

- Dip a pumpkin flower into the batter and carefully put it into the oil.

- Fry both the sides in low flame till golden brown.

- Take it out in a kitchen towel.

- Serve hot with hot tea and enjoy the taste.

- Take out the unwanted parts of the pumpkin flower.

- Mix the batter continuously for 5 minutes for better results.

- Fry the pakodas in low flame.

- Garnish it with chaat masala and ketch up.