By Bornika Das
August 3, 2023
Image Credit: www.silencesings.blogspot.in
Taal er bora is one of the most beloved Bengali delicacies that is sweet tasted, deep fried fitters prepared with the batter of palm pulp, all-purpose flour, rice flour, grated coconut, sugar. This dish is usually prepared during Janmashtami. Taal er bora is hugely popular in Bangladesh, West Bengal and Odisha. Check out the recipe here:
1 cup Taler rosh aka Palm pulp ¼ cup grated Coconut ½ cup all-purpose Flour aka Maida 2 tablespoons rice Flour aka chaler guro ⅓ -½ cup Sugar, adjust accordingly 1 pinch of Salt
Remove the skin of taal and separate the kernels from it. Then start grating each kernel with the help of the bigger side of the grater to extract pulp.
Take a large mixing bowl and add all purpose flour, rice flour, a pinch of salt, grated coconut andsugar, one by one into it and mix it with a spoon.
Add sugar palm pulp aka taler rosh into the bowl and mix it thoroughly. Whisk the batter thoroughly in circular motion for at least 4-5 minutes.
Cover the bowl and allow it to rest for 20 minutes. After the resting time, whisk the batter once again for half a minute.
Put a pan on medium flame and allow it to become completely dry. Add enough oil to deep fry the taler bora.
Once the oil is hot, drop a small portion of the batter to check the temperature of the oil. If the batter floats then it’s perfect to fry the taler bora.
Pour the batter into small portions with your hand or a spoon into the oil and deep fry them over medium flame till golden brown. Don’t overcrowd the pan.
Drain the excess oil and transfer them to a tissue-lined plate for a minute to absorb excess oil. Repeat the process and fry bora or fritters with the rest of the batter.