Bok Phul or Bora is a very common side dish to the Assamese main course platter. In India, it is mostly known as Agathi and it’s scientific name is Sesbania Grandiflora. It is a beautiful white blossom, the texture is mildly crunchy, fibrous and perfect for making Fritters.
Preparation Time : 15 minutes
Serves : 4-6 persons
Bok Phul / Agathi : 12-15 blossoms
Gram flour / Besan : 1 cup
Baking soda : 1 teaspoon
Water as required
Salt to taste
Garam Masala : 1/2 teaspoon
Turmeric Powder / Haldi : 1/4 teaspoon
Refined oil for shallow or deep frying
Wash the Agathi flowers and pat dry.
Make a batter with a consistency of pancake batter using maida and water. Add in the haldi, Salt, Garam Masala, Salt and Baking soda. Add 1 teaspoon oil and mix well.
Heat oil in a pan for deep or shallow frying as desired. Coat each flower with the batter and fry on medium heat till golden brown.
Drain excess oil. Serve hot as a side dish with an authentic Assamese Thali.