Kakharu Phula Bhaja/ Kumro Phool Bhaja – Crispy Pumpkin Flower starter

Pumpkin flowers are very much part of the food culture in the Indian states of Odisha and West Bengal. We make fritters (both stuffed and plain) with pumpkin flowers which is called Kumro Phool Boda/Bhaja (Bengal) or Kakharu Fulla Bhaja (Odisha). Today I am sharing with you a beautiful snack recipe made with Pumpkin Flower. It is a popular starter in Odia cuisine. Generally it is served as a starter with plain rice, but it can be eaten as a tea time snacks. It is very tasty to eat, very quick and easy to prepare.



Every year during the month of Ashwin , Hindus observe ten days of ceremonies, rituals, fasts and feasts in honor of the supreme mother goddess, Maa Durga. It begins with the fast of Navaratri , and ends with the festivities of Bijaya Dashami. Navratri is celebrated with great zeal across Northern and Eastern India. It is symbolic of the celebration of nine nights of battle of the good against the evil with the result of victory of the good on the tenth day. During this period, Mother Durga is worshipped as the deity of power, energy and wisdom. Navratri is…

Ambula Rai

Ambula Rai (Dry Mango Raita) -A popular odia delicacy

Ambula Rai is a traditional and delicious Odia recipe that is extremely popular among all generations. Its a classic khatta or odia style chutney or raita..It is served as a side dish. It’s a dish which reminds me of temple food preparation and it is very easy to prepare. Ambula is Dried raw mango . During summer raw mangoes are cut into half or quarter and are mixed with salt and sun dried till they are completely dry and are used in various dishes as a souring agent. NB: You dont have to add salt here as the dry mangoes…


Compared to other region ,Odia cuisine used relatively less oil and is less spicy but of great taste. Odia cooks, particular from the Puri region, were much sought after due to their ability to cook food in accordance to the Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took several dishes with them. Dalma is one of the most common recipe in every Odia household, particularly the coastal Odisha. Being from the coastal district of Odisha, Dalma is my all time favorite dish. It is a vegetarian dish in which dal and lots…



Rasagola which have now become popular throughout India and other parts of South Asia actually originated in the Indian state of Odisha. These are made from balls ofChhena(an Indian cottage cheese) and semolina dough, cooked in a sugar syrup. In Odisha, Rasagola,also known by its original name,Khira Mohanahas been a traditional Odia dish for centuries. The inventors of Rasagola are thought to be the Kar brothers, the descendants of a local confectioner,Bikalananda Kar, in the town of Salepur, near Cuttack. Even today these Rasgollas famously named as Bikali Kar Rasgolla,are sold all over Odisha. Though canned Rasagollas are probably the…

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