Oriya Kakharu Phula Bhaja Recipe (Pumpkin Flower Fritters)

Crispy fried pumpkin flowers with spices and ground soaked rice

Sasmita Sahoo
Oriya Kakharu Phula Bhaja Recipe (Pumpkin Flower Fritters)
5725 ratings.

Oriya Kakharu Phula Bhaja or Pumpkin Flower Fritters Recipe is a popular Odissi fritter recipe which is also famous in West Bengal. These pumpkin flower fritters is an easy and quick recipe. To use in this recipe, only male flowers that are harvested from the pumpkin plant are used to cook. This is since the female flowers of pumpkin will grow to be the edible pumpkins. These Odiya Kakharu Phula Bhaja Recipe (Pumpkin Flower Fritters) are served as an accompaniment with rice and Oriya Style Moong Dalma Recipe or can be served with Masala Chai during evenings.

Here are a few more Oriya Recipes that are worth trying

  1. Oriya Special Dalma Recipe (Oriya Dal & Tarkari)
  2. Oriya Style Ghanta Tarkari Recipe (Mixed Vegetables Curry)
  3. Potala Rasa Recipe (Oriya Style Parval Sabzi)
  4. Oriya Kancha Kadali Bara Recipe (Raw Banana Cutlets)

Cuisine: Oriya Recipes
Course: Appetizer
Diet: Vegetarian
Prep in

15 M

Cooks in

40 M

Total in

55 M


4 Servings


  • 12 Pumpkin flowers
  • 4 tablespoons Rice , soaked for at least¬†30-40 minutes
  • 1 Dry Red Chilli
  • 2 cloves Garlic
  • 2 Green Chilli
  • 3 pinch Chaat Masala Powder , (optional)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 pinch Turmeric powder (Haldi)
  • Mustard oil , to shallow fry
  • Salt , as needed
  • Water , as needed

How to make Oriya Kakharu Phula Bhaja Recipe (Pumpkin Flower Fritters)

  1. To prepare Oriya Kakharu Phula Bhaja Recipe (Pumpkin Flower Fritters), firstly soak the rice for 30-40 minutes.

  2. Meanwhile, cut out lower part/sepal (which contains a stalk, a bottom and at center a stigma (0.5-1 inch length and yellow in color) of the flower, except the petal.

  3. Clean the flowers individually under slow running water and pat dry on a paper napkin. Keep aside.

  4. Then grind the soaked rice, garlic, green chili, red chili, cumin seeds in a Blender and make a smooth batter of medium consistency; not very runny though. Add salt, a pinch of turmeric powder and mix well.

  5. Heat mustard oil in a nonstick pan/tawa on a medium flame.

  6. Now take one flower at a time, dip in batter, shake off excess batter and place on the tawa. Do this step for rest of the flowers.

  7. Cook for 2 minutes or till crisp on one side. Then flip and cook the other side by drizzling a little oil.

  8. Fry until both sides of the pumpkin flower is crisp.

  9. Serve Oriya Kakharu Phula Bhaja Recipe (Pumpkin Flower Fritters) hot with rice and Oriya Style Moong Dalma Recipe or can be sprinkled with chat masala and be served with Masala Chai during evenings.