By Team OFT
Complete with an array of curries, sautés, side dishes, condiments and the staple bhaata-daali (rice and lentils), lunch in Odia homes are an elaborate affair. Its preparation begins right after breakfast and those unfamiliar with the practice can easily mistake it for an upcoming feast or special occasion (at least I did during the initial days at my in-laws’ place after marriage).
My father-in law loved good food. Nothing made him happier than elaborate lunches. And on days when he felt particularly thrilled about a meal, he displayed it by bringing freshly plucked pumpkin blossoms from our kitchen garden to be transformed into fritters. More blossoms meant more happiness.
Pumpkin blossoms fritters (Boitalu Phula Pitha or Kakharu Phula Bara as it is called in Odia), is a traditional Odia side-dish that is mainly relished with lunch. It is made by dipping pumpkin blossoms into a flavourful batter of rice flour or chickpea flour (besan) and water, and shallow frying them on a griddle. Soon they transform into golden bell-shaped culinary delights that are crunchy from outside and tender inside.
Besides their nutty flavour, pumpkin flowers are packed with nutrients like Vitamin A, C and E. They also contain antioxidants and dietary fibers, making them a nutritious addition to the daily diet and work as a guilt-free indulgence. And there can’t be a tastier way to eat them than fritters, which appeal to both young and old alike.
In Odia homes, the crackle of making pumpkin fritters during lunch hours is not just a step to satisfy hunger, it is a celebration of a cherished culinary tradition. Whether you enjoy it as a munchy or side-dish these fritters evoke feelings of comfort and warmth. They remind you of cozy family gatherings, the joy of eating together and sharing.
In fact, not just food lovers, the ability of fritters to offer endless scope for experimentation and reinvention makes them a popular choice in kitchens world over.
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