Kakrol Pur – Stuffed Teasel Gourd


Bengali RecipesSnacks

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

kakroler pur 1


Important :

  • Preparation Time : 30 minutes
  • Cooking Time : 30 minutes
  • Total Time : 1 hr
  • Makes : 12 fritters

Ingredients : 

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

Images :

Wash the teasel gourds

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Scrap the rough skin with peeler

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Cut them into two pieces lengthwise

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Boil them in salted water for 10-15 minutes

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Drain water and let them cool down

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Remove the seeds with a spoon

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Add coconut, mustard seeds, poppy seeds, salt and green chilli into a blender

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Blend and make a paste

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Add kala jeera into hot oil

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Add the ground paste

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Add turmeric powder

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Add sugar and cook until the mixture becomes dry

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When the stuffing is done, add raisins

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Add grated coconut

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It should look like this

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Fill the kakrol pieces with spoonful of the mixture

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Add maida, rice flour, cornflour, baking powder, salt and sugar into a bowl

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Make a thick batter by adding water

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Coat the stuffed kakrol pieces

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Heat oil for deep-frying

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Put the pieces into hot oil

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Fry them until become golden brown

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Tips :

  • 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.

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2 Replies to “Kakrol Pur – Stuffed Teasel Gourd”

  1. Ratnadeep says:

    In Bengal (west Bengal and Bangladesh) this recipe (kalrol pur) which District origin from?

    • Sushmita Chowdhury says:

      Hi my mother is from Sylhet and she used to make it. She said that it was a regular feature in her area.

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