Crispy Fried Water Lily Flower Recipe
This recipe provides instructions for preparing a crispy fried water lily flower dish, perfect for a rainy afternoon with tea. The dish is presented as a refreshing option during hot and humid monsoon weather, when temperatures can feel much higher than the actual 31 degrees Celsius. The recipe is shared by Ishrat Jahan, a designer from Deshal.
Key ingredients include 2 cups of gram flour (besan), 1 cup of rice flour, 1 teaspoon of turmeric powder, half a teaspoon of chili powder (or to taste), 1 teaspoon of coriander powder, salt to taste, and water to create a thick batter. The required quantity of water lily flowers and oil for frying are also noted.
To prepare the dish, combine the gram flour, rice flour, turmeric, chili powder, coriander powder, and salt in a bowl. Gradually add water to form a thick batter. Dip the water lily flowers thoroughly into this batter. Finally, deep-fry the coated flowers in hot oil until they are crispy and golden brown before serving. The article also briefly mentions a recipe for the Brazilian dessert Brigadeiro.
This recipe highlights a traditional culinary practice utilizing readily available aquatic plants, offering a simple yet appealing dish. The preparation method, involving a gram flour and rice flour batter, is a common technique for creating crispy fried snacks across various cultures. The inclusion of spices like turmeric, chili, and coriander suggests a flavor profile common in South Asian cuisine. The recipe's presentation during the monsoon season connects food preparation to seasonal availability and weather conditions, a practice often seen in local food traditions. Future considerations might involve exploring the nutritional aspects of water lily flowers and potential for wider culinary application beyond this specific fried preparation.
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