non-vegetariangluten-free
bengali
Ilish Macher Paturi with Steamed Basmati Rice
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
80 min
819 cal
36gProtein
64gCarbs
46gFat
2Recipes
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Crispy, energy-giving Sojne Phuler Bora – a unique, iron-boosting fritter that's surprisingly tasty!
Crispy, golden fritters made from delicate moringa flowers, a beloved Bengali delicacy. These savory bites have a unique, slightly bitter taste and are perfect as a snack with tea or as a crunchy side with dal and rice.
Serving size: 5 bora
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
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Crispy, energy-giving Sojne Phuler Bora – a unique, iron-boosting fritter that's surprisingly tasty!
This bengali dish is perfect for snack. With 249.2 calories and 7.95g of protein per serving, it's a low-cholesterol, low-calorie, low-phosphorus option for your meal plan.
Prepare the Moringa Flowers: Carefully pick the flowers from their bunches, discarding any thick stems, leaves, or wilted parts. Place the flowers in a colander and rinse gently under cool running water. Shake well to remove excess water and spread them on a kitchen towel to air dry completely for about 10-15 minutes. This step is crucial for crispy boras.
Make the Batter Base: In a large mixing bowl, combine the besan (gram flour), rice flour, turmeric powder, nigella seeds, and salt. Whisk the dry ingredients together to ensure they are evenly distributed.
Combine Ingredients: Add the finely chopped onion, green chilies, and ginger paste to the dry flour mixture. Mix well. Now, add the completely dry moringa flowers and gently toss everything together to coat the flowers with the flour mix.
Form the Batter: Begin adding water, one tablespoon at a time, mixing with your hands. The goal is a very thick, coarse, and sticky batter that just binds the ingredients together, not a smooth, runny batter. The moisture from the onions will also help. Do not over-mix.
Shallow Fry the Boras: Heat mustard oil in a kadai or a wide frying pan over medium heat. To test if the oil is ready, drop a tiny bit of batter into it; if it sizzles and rises to the surface immediately, the oil is at the right temperature. Carefully take small portions of the batter, flatten them slightly into small discs (boras), and slide them into the hot oil.
Cook in Batches: Fry the boras in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes on one side until golden brown and crisp, then flip and cook for another 2-3 minutes on the other side. The flame should be medium throughout to ensure the inside cooks through without burning the outside.
Drain and Serve: Once both sides are perfectly golden and crisp, use a slotted spoon to remove the boras from the pan. Place them on a plate lined with paper towels to absorb any excess oil. Serve immediately while hot and crispy with steamed rice and dal, or as a snack with kasundi (Bengali mustard sauce).