Edible Flowers – Bok Phool Bhaja

Edible Flowers Series

In Bengali cuisine, nothing is wasted. We eat the leaves, stems, barks, seeds. Peels and even flowers of a plant.

Like Italian Zucchini flower fritters, Bengalis use a lot of flowers to make bhaja (fritters). Have grown up eating Kumro Phool (Pumpkin flower) bhaja, Bok Phool (Agati Flower) bhaja. Sojne Phool (Drumstick flower) and Mocha (Banana flower) to name a few. Although many of these flowers are seasonal and have to wait for the right time of the year to obtain them.

Got this bunch of bok phool in the local fresh market. They were as pretty and fresh to be used as house decor. But turned them into a plate of bhaja. Perfect with your cuppa. I have used regular besan pakora batter. Rice flour can also be used to make the texture crunchy.

Bok Phool (Agati Flower) Bhaja


  • Bok Phool (Agati Flower)
  • Besan
  • Turmeric powder
  • Kalonji
  • Baking soda a pinch
  • Sunflower oil for deep frying
  • Salt to taste


  1. Remove the flower tentacle that is within the bok phool and then wash it gently.
  2. In a bowl take besan, turmeric powder, kalonji (if using), baking soda and salt. Mix well then add water to make a thick batter.
  3. Heat oil in a pan.
  4. Coat each bok phool with the batter.
  5. Deep-fry until golden brown.
  6. Remove and drain excess oil. Serve hot.


Enjoy cooking and keep eating!

Till then stay tuned for more recipes on Happy Tummies Around the World.


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