Bok Phool Bhaja

Bok Phool Bhaja

The scientific name of this tree is Sesbania gradiflora/agati grandiflora or humming bird tree. Flowers of this tree are large white in color. The tender leaves, green fruits and flowers of this tree are eaten alone as vegetables or mixed into curries or salads. Flowers which is popularly known as bok phool in Bengal are dipped in batter and fried. In Bengal various flowers are used to make tasty dishes like kumro phool, sojne phool etc.


Bok phool 6 to 8
Besan ½ cup
Turmeric powder ½ tsp
Kalonji ¼ tsp (optional)
Baking soda a pinch
Salt to taste
Sunflower oil for deep frying


1. Remove the flower tentacle that is within the bok phool and then wash it gently.
2. In a bowl take besan , turmeric powder , kalonji (if using), baking soda and salt. Mix well then add water to make a thick batter.
3. Heat oil in a pan.
4. Dip each bok phool in the batter so that it is well coated.
5. Now deep fry this bok phool until golden brown.
6. Remove and drain excess oil. Serve hot. This bok phool bhaja are very light to taste.
7. You can serve bok phool bhaja as snacks or with steamed rice, ghee and green chilly.

Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman