Mati Kalair Bor with Assamese Red Tea

Instructions

1. 1

   Prepare the Dal (4-6 hours soaking time)

   • Rinse the urad dal under running water until the water runs clear.
   • Soak the dal in a large bowl with plenty of water for at least 4 to 6 hours, or overnight.
   • Once soaked, drain all the water completely using a fine-mesh sieve or colander. It's important to remove as much water as possible.
2. 2

   Grind the Batter (5 minutes)

   • Transfer the drained dal, green chilies, and chopped ginger to a grinder or food processor.
   • Grind to a thick, fluffy, and slightly coarse paste. Add water 1 teaspoon at a time only if absolutely necessary to help the blades move. The final batter should be very thick and hold its shape.
3. 3

   Whip the Batter (7 minutes)

   • Transfer the ground paste to a large mixing bowl.
   • Using your hand or a stand mixer with a whisk attachment, beat the batter vigorously in a circular motion for 5-7 minutes. This incorporates air, making the boras light and fluffy.
   • To check if the batter is ready, perform the flotation test: drop a small dollop of batter into a bowl of water. It should float immediately. If it sinks, continue whipping for a few more minutes.
4. 4

   Season the Batter (1 minute)

   • Add the nigella seeds, asafoetida, salt, and optional rice flour to the whipped batter.
   • Gently fold the seasonings into the batter using a spatula or your hand. Do not overmix, as this will deflate the air you incorporated.
5. 5

   Fry the Boras (15 minutes)

   • Heat the vegetable oil in a kadai or deep pan over medium-high heat. The oil should be around 175°C (350°F).
   • To test the oil, drop a tiny amount of batter into it. If it sizzles and rises to the surface quickly, the oil is ready.
   • Wet your fingers with a little water to prevent sticking. Take small, lemon-sized portions of the batter and gently drop them into the hot oil.
   • Fry in batches of 6-8, being careful not to overcrowd the pan. This helps maintain the oil temperature.
   • Fry for 4-5 minutes, turning them occasionally, until they are evenly golden brown and crisp on all sides.
6. 6

   Drain and Serve (2 minutes)

   • Once cooked, use a slotted spoon to remove the boras from the oil, allowing any excess oil to drip back into the pan.
   • Place the fried boras on a plate lined with paper towels to absorb any remaining surface oil.
   • Serve immediately while hot and crispy with Bengali mustard sauce (kasundi), green chutney, or as a side with a meal of dal and rice.