Kakrol Pur or Stuffed Teasel Gourd is a very popular Bengali recipe. This dish is a kind of pakora or fritters, crispy outside but soft and juicy inside. In this recipe boiled teasel gourds are stuffed with sweet and spicy coconut and mustard based filling, and tastes delicious. It’s a family recipe which I have learnt from my mother.
Image : Kakrol Pur
- Preparation Time : 30 minutes
- Cooking Time : 30 minutes
- Total Time : 1 hr
- Makes : 12 fritters
For the Stuffing or Pur –
- Grated Coconut (1/2 cup + 2 tbsp)
- Poppy Seeds or Posto (2 tbsp) /soaked in warm water for 1 hr
- White Mustard Seeds (1 tbsp)
- Black Mustard Seeds (1 tbsp)
- Whole Green Chilli (2)
- Salt (1/2 tsp)
- Turmeric Powder (few pinch)
- Nigella Seeds or Kala Jeera (1/8 tsp)
- Sugar (1 tsp)
- Raisins or Kismis (12)
- Oil (1 tbsp)
For the Batter –
- All Purpose Flour or Maida (4 tbsp)
- Cornflower (2 tbsp)
- Rice Flour (1 tbsp)
- Baking Powder (1/8 tsp)
- Salt (1/4 tsp)
- Sugar (1/2 tsp)
- Water (to make a thick batter)
To Make the Fritters –
- Kakrol or Teasel Gourd (6)
- Oil for Deep Frying
- First wash and scrap the rough surface of kakrol with a peeler. Cut them into two pieces lengthwise.
- Now boil the kakrol pieces in salted water until the seeds become tender (it will take about 10-15 minutes).
- Drain water, cool them and remove the seeds by using a spoon. Keep them aside.
- For making the stuffing or pur, add grated coconut, white mustard seeds, black mustard seeds, poppy seeds, salt and green chilli into a blender and grind the mixture for 1 minute.
- Now heat 1 tbsp of oil in a pan and add nigella seeds.
- Then add the ground mixture into the pan and cook it on medium flame.
- Meanwhile, add turmeric powder and sugar into the mixture. Combine everything very well and keep cooking it on low flame by stirring constantly until the stuffing become thick and tight.
- When the stuffing is ready and the mixture leaves the sides of the pan, add soaked raisins and 2 tbsp of grated coconut. Mix well and switch off the flame. The consistency of the mixture should be little dry.
- Let the mixture cool down.
- Now take spoonful of the mixture and fill the kakrol pieces one by one. Put one raisin in the middle of each pieces. Keep them aside.
- To make the batter, take all purpose flour, rice flour, cornflour, baking powder, salt and sugar into a bowl. Gradually add water and make a very thick and smooth batter.
- Heat enough oil in a pan for deep-frying.
- Coat the stuffed kakrols with the batter. Check the oil by adding a drop of the batter, if the drop floats immediately, the oil is ready for frying (it should not be smoking hot).
- Now add the batter coated kakrol pieces into the pan and deep fry them on low flame until golden brown. It will take around 6-8 minutes to fry each batch.
- When done, take them out on absorbent paper and serve hot.
Wash the teasel gourds
Scrap the rough skin with peeler
Cut them into two pieces lengthwise
Boil them in salted water for 10-15 minutes
Drain water and let them cool down
Remove the seeds with a spoon
Add coconut, mustard seeds, poppy seeds, salt and green chilli into a blender
Blend and make a paste
Add kala jeera into hot oil
Add the ground paste
Add turmeric powder
Add sugar and cook until the mixture becomes dry
When the stuffing is done, add raisins
Add grated coconut
It should look like this
Fill the kakrol pieces with spoonful of the mixture
Add maida, rice flour, cornflour, baking powder, salt and sugar into a bowl
Make a thick batter by adding water
Coat the stuffed kakrol pieces
Heat oil for deep-frying
Put the pieces into hot oil
Fry them until become golden brown
- Adding sugar in this recipe is very important to avoid the bitterness of teasel gourd.
- Serve as a snack with ketchup or simply serve with steamed rice.