Keema'R Doi Bora Recipe
The fact that Bengali cuisine is one of the most diverse and rich cuisines of India is backed by reason that is influenced by numerous legends that were equally passionate about food. These legends have made their version of some authentic Bengali dishes and we can’t thank them enough for the same. One of these legends is Shri Rabindranath Tagore. A food connoisseur, Tagore brought recipe cards from all the places he travelled and gave them some Indian zaika. These foods constituted the Thakurbaari chain of delicacies. One of these delicacies is the famous keema’r doi bora. The dish is made by dunking keema-stuffed doi boras in a flavoured yogurt mixture. The dish is mentioned in the famous ‘Thakur Barir Ranna’ curated by Poornima Devi and has been a favourite for a long time. Try this decadent fusion Bengali dish and let us know how it made you drool.
ingredients serve
Ingredients for Keema'R Doi Bora Recipe
- As required FOR THE FRITTERS
- 300 gram mutton mince
- 85 gram Onions finely chopped
- 4 piece Green chillies finely chopped
- 1 teaspoon Shahi garam masala powder
- 7 gram Salt
- 90 gram Potatoes
- 30 gram Beaten egg
- As required FOR THE TOPPING
- 150 gram Yoghurt
- 2 gram Mint leaves finely chopped
- 1/4 teaspoon Bhaja masala
- 5 gram Sugar
- 1/2 teaspoon Ghee Melted
- 1 tablespoon Tamarind sauce
Directions: Keema'r Doi Bora Recipe
Cooking Directions
- STEP 1.Heat oil in a pan and add some chopped onions and green chillies. Fry till the onions are golden brown.
- STEP 2.Next, add minced mutton, salt and shahi garam masala and mix well to combine.
- STEP 3.Cook the mince for 5-6 minutes and transfer it to a mixer grinder after it cools down. Pulse it well.
- STEP 4.
- STEP 5.In a bowl, add mashed potatoes, green chillies, beaten eggs, chopped onions and the mince and mix well.
- STEP 6.Make small bowls out of the mixture and deep-fry till they are golden brown.
- STEP 7.Drain the excess oil from the keema balls and keep them aside.
- STEP 8.In a bowl, add yogurt, finely chopped mint, bhaja masala, salt and sugar and mix well.
- STEP 9.Serve the keema balls dunked in this yogurt mixture and serve with a drizzle of tamarind sauce and melted ghee.
value
Current Totals
- Fat69g
- Protein58g
- Carbs28g
- Fiber6g
MacroNutrients
- Carbs28g
- Protein58g
- Fiber6g
Fats
- Fat69g
Vitamins & Minerals
- Calcium129mg
- Iron7mg
- Vitamin A29mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B319mg
- Vitamin B6< 1mg
- Vitamin B967mcg
- Vitamin B128mcg
- Vitamin C38mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium117mg
- Manganese< 1mg
- Phosphorus637mg
- Selenium15mcg
- Zinc13mg