Bok Phoolor Bor
(Bok Phool Fritters)
Assamese name : Bok Phool
Bangla name : Bok Phool
Bodo name : Bok Bibaar/Bob Bibaar
Hindi : Gaach Munga
Common name : Agati/Flower of the Humming bird tree
Scientific name : Sesbania grandiflora
Bok Phool is edible, very tasty. Blooms profusely during the months of May and June and are available in the local markets.
They can be simply dipped in beaten egg and fried, tastes delicious.
Another Method :
Clean the flowers by carefully removing the stamens and washing them gently.
Make a batter of equal portions of rice flour and gram flour (besan). Add a little salt and chilly powder. Pour little water at a time as you go on stirring the batter. It should neither be too thick nor thin. Dip the flowers in this batter and deep fry. They'll be nice and crunchy. Serve hot.