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Crispy, savory fritters made from ground red lentils, onions, and green chilies. This classic Bengali snack is perfect with a cup of tea on a rainy day or as a side with dal and rice.
Soak and Grind the Dal (2 hours 10 minutes)
Prepare the Fritter Batter (5 minutes)
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Crispy, savory fritters made from ground red lentils, onions, and green chilies. This classic Bengali snack is perfect with a cup of tea on a rainy day or as a side with dal and rice.
This bengali recipe takes 155 minutes to prepare and yields 4 servings. At 324.03 calories per serving with 12.41g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side.
Deep Fry the Boras (15 minutes)
Drain and Serve (5 minutes)
Add 1/4 cup of finely chopped spinach (palak), cilantro (dhania), or grated carrots to the batter for added flavor and nutrition.
For a different texture, use a mix of 1/2 cup masoor dal and 1/2 cup chana dal (split Bengal gram). Note that chana dal requires a longer soaking time (4-5 hours).
Incorporate 1/2 teaspoon of roasted cumin powder or 1/4 teaspoon of red chili powder for a smokier and spicier kick.
Masoor dal (red lentils) is packed with protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The lentils provide a significant amount of dietary fiber, which aids in digestion, helps maintain bowel regularity, and contributes to a feeling of fullness.
This dish is a good source of iron, which is crucial for forming red blood cells and preventing anemia, as well as magnesium and potassium, which support heart and nerve health.
Dal'er Bora is a good source of plant-based protein and fiber from the lentils. However, since it is deep-fried, it is high in calories and fat. To make a healthier version, you can try pan-frying with less oil or cooking them in an air fryer. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of 5 pieces of Dal'er Bora contains approximately 280-350 calories, depending on the size of the fritters and the amount of oil absorbed during frying.
Soft boras are usually caused by a few common mistakes: 1) The dal was soaked for too long. 2) The dal paste was ground too finely or was too watery. 3) The oil was not hot enough during frying. 4) The pan was overcrowded, which lowers the oil temperature.
Yes, for a healthier alternative. Preheat your air fryer to 190°C (375°F). Brush the basket with oil. Place the boras in a single layer, spray them lightly with oil, and air fry for 12-15 minutes, flipping halfway through, until golden and crisp. They will be less crispy than the deep-fried version but still delicious.
Store leftover Dal'er Bora in an airtight container in the refrigerator for up to 2 days. To reheat and restore some crispiness, place them in a preheated oven or air fryer at 180°C (350°F) for 5-7 minutes.