CHALKUMROR PUR BHAJA
No Bengali meal is complete with dal alone—it is traditionally accompanied by a bhaja (fried side dish). From crispy alu bhaja and begun bhaja to seasonal favourites like potol bhaja, Bengali cuisine celebrates a variety of delicious fries. Today, we bring you Chalkumror Pur Bhaja, a unique stuffed ash gourd fry where the sharpness of mustard, the creaminess of coconut, and the crispiness of the batter come together in perfect harmony. Serve this traditional Bengali delicacy with steamed Appayan Husking Rice and dal for a wholesome home-style meal.
INGREDIENTS⦁ Chalkumro (Ash gourd) – 1 (or ½ depending on the serving)
• Mustard seeds paste- 1/4 cup or as required depending on the quantity of Ash gourd
• Grated coconut -¼ cup
• Sugar – 1 tsp
• Salt- 1 tsp
⦁ 1.5 tsp panchforan
• Turmeric powder – ½ tsp
• Green chillies- 1 or 2
• Oil for frying
FOR THE FILLING
Prepare the filling by blending grated coconut and mustard seeds into a thick paste. You may use yellow mustard seeds, black mustard seeds, or a combination of both. Add 1–2 green chillies along with a pinch of salt and sugar while grinding. The filling should be thick enough to stay inside the ash gourd slices during frying.
FOR THE BATTER
Mix rice flour with a pinch of salt, turmeric powder, sugar, nigella seeds, and sesame seeds. Gradually add water to prepare a smooth, medium-thick batter that will evenly coat the ash gourd slices before frying.
METHOD• Heat 1 cup of oil in a deep-frying pan or Kadai. Now fill the slitted gap of Ash gourd slices with mustard paste. Seal the edge of the filling lightly with the batter of rice flour by using your finger. Then dip the slices into the batter and deep fry until golden brown on medium flame. The batter should coat the slices lightly so that the texture of Ash gourd is still visible after frying. Fry 2-3 pieces at a time. Serve hot as a side dish with Appayan husking rice and dal for an authentic, flavorful experience
