PUR BHORA KAKROL |STUFFED SPINY GOURD |KAKROL RECIPE BENGALI |

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

chickpea flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while being cost-effective.

Wash the spine gourd well in water and peel it.

Scoop out the seed part in the middle of the spine gourd with a spoon.

Heat a bowl of water and add salt to it.

Add the peeled spine gourd to the hot water.

When the water boils, the spine gourd will be half boiled and kept aside.

Heat a pan with 2 tablespoons of white oil.

Add black cumin and chopped onions to the hot oil and stir fry for a while.

Add ginger and garlic paste to it and fry until the ginger and garlic smell goes away.

Add the inner part of the spine gourd, salt, turmeric, coriander powder, red chilli powder, raisins, water, coconut, and sugar, and fry well.

The filling for the spine gourd is ready.

Stuff the filling into the spine gourd.

Make a batter with besan, rice dust, black cumin, red chilli powder, and salt.

Heat white oil in a pan.

Dip the filled spine gourd in the hot oil and reduce the gas flame to fry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens