By Ujjainee Roy
August 20, 2024
"Bora" is a term used in Bengali cuisine to describe fritters or deep-fried snacks, typically made from a variety of ingredients, including lentils, vegetables, and even fruits. These fritters are a staple in Bengali households and are enjoyed as appetizers, side dishes, or snacks, often accompanied by tea. Here are some Bengali boras that are perfect for monsoons.
Dal Bora is perhaps the most common type of bora in Bengali cuisine. Made from soaked and ground lentils like urad dal (black gram) or moong dal (yellow split lentils), these fritters are spiced with green chilies, ginger, and sometimes onions or coriander leaves. The mixture is then deep-fried to golden perfection
Kumro Phuler Bora is a unique and traditional Bengali dish made from pumpkin flowers. The delicate flowers are dipped in a batter made from rice flour and spices, then deep-fried until crisp. These fritters have a light, airy texture and a subtle flavor that pairs beautifully with a hot cup of tea
Chingri Maacher Bora is a beloved seafood bora made with small shrimp. The shrimp are mixed with a spiced batter made from besan (gram flour) and rice flour, along with chopped onions, green chilies, and coriander. These fritters are then deep-fried until crispy and golden.
Beguni is a classic Bengali bora made from slices of eggplant (brinjal). The eggplant slices are dipped in a seasoned batter of besan, turmeric, and chili powder, then deep-fried until crispy. Beguni is a popular street food in Bengal and is often enjoyed as a snack with puffed rice (muri)
Peyaji is a type of onion fritter that is similar to the more widely known pakora but has a distinct Bengali touch. Thinly sliced onions are mixed with besan, rice flour, green chilies, and spices, then deep-fried until crispy. Peyaji is a common tea-time snack in Bengali households
Mulo Bora is a less common but equally delicious fritter made from grated radish. The grated radish is mixed with besan, rice flour, spices, and sometimes a bit of sugar to balance the sharpness of the radish. These fritters are deep-fried to a golden brown and have a unique flavor