Easy Sylheti Recipe (Kakrol pur bhaja or stuffed teasel gourd fritters)

There is an undying love for food in our system. Whatever we do, no matter how much tired we are, the thing which refreshes our mind is a good home cooked meal we receive when we return home. The aroma in the kitchen is so inviting that it makes us drop our bags and rush towards the dinner table (only after we finish washing our hands!!!). This faithfulness towards my tastebuds and stomach makes me post another favourite recipe of mine. My mother always used to make this which I initially disliked during my childhood days. But the unavailability of 'Sylheti' cuisine in my hometown makes me crave for such things very badly. 

Sylheti food is mainly originated from the Sylhet district in Bangladesh (Previously India). There are sizeable populations in the Indian states of Assam, Meghalaya, Tripura and Manipur. Their staple diet is fish and rice. Their choice and method of cooking are very distinct from that of non-Sylheti cooking. Their food is tangy, spicy and also sometimes, has a hint of sweetness to it.

So, finally let's get started!!!

 Ingredients:

For the stuffing:

• Kakrol (Teasel Gourd): 6 pieces (Please make sure the kakrol is large in size. Small ones cannot be filled).
• Mustard seeds: 3 tablespoon
• Poppy seeds:    3 tablespoon
• Whole green chillies: As per taste ( I used 3)
• Chopped green chillies: As per taste (I used 2)
• Chopped onion: 1
• Turmeric Powder: 1/2 teaspoon
• Chilli Powder: Optional (I used 1/2 teaspoon)
• Salt: As per taste
• Sugar: 1/4 teaspoon
• Mustard oil: 1 tablespoon to add into the paste

For the batter:

• Rice Flour: 3 tablespoon
• Wheat Flour: 2 tablespoon
• Mustard Oil: 1 tablespoon
• Nigella Seeds (Kalaunji or Kalo Jeere): 1/2 teaspoon
• Turmeric powder:1/2 teaspoon
• Chilli Powder:1/2 teaspoon
• Salt: As per taste
• Sugar: A pinch
• Water:1/2 a cup (Add more or less. We want the batter to be neither too thick or thin.)

Mustard Oil: For Deep Frying.



Method:

1. Wash and remove the ridges of Karol. Cut them into vertical halves and pressure cook using salt and water for 1 whistle and remove the pressure as soon as possible. We will fry them later on. 
2. Now the toughest job, scrape out the seeds and the flesh of the Kakrol using a spoon after they have cooled down. 
   
3. Now discard the hard seeds and mash the flesh using your hands
   
4. Make a paste using mustard seeds, poppy seeds and green chillies.
   
5. Finely chop the onions and green chillies (I'm not a pro chef, so was unable to chop them that finely!!!).
   
6. Now mix the chopped onions, chopped green chillies, mustard and poppy seed paste, turmeric powder, chilli powder, salt, sugar and a tablespoon of mustard oil.
7. Combine the mustard mix with the kakrol's flesh.
8. Put the mix into the halved kakrols equally. After stuffing the kakrols, put them into a refrigerator for half an hour.
   
9. Now make a batter using the rice flour, wheat flour, turmeric powder, chilli powder, nigella seeds, salt, sugar, mustard oil and water.
   
10. Dip the stuffed kakrols into the batter and deep fry them in mustard oil.
    
11. Now serve them with hot steaming rice. 
    

  
Tip: For additional 'Sylheti' zing, fry some dried whole red chillies in the same oil and while eating, mix the rice with a chilli and some oil