Dal'er Bora
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.
For 4 servings
Soak and Grind the Dal (2 hours 10 minutes)
- Rinse the masoor dal thoroughly under cold running water until the water runs clear.
- Soak the dal in a bowl with at least 3 cups of water for 2-3 hours. Do not over-soak, as this can cause the fritters to absorb excess oil.
- Drain the water completely using a fine-mesh sieve. Let it sit for 5-10 minutes to ensure all excess water has been removed.
- Transfer the drained dal to a grinder or food processor. Grind into a thick, coarse paste without adding any water. If absolutely necessary, add 1-2 teaspoons of water to help the blades move, but the batter must remain very thick.
Prepare the Fritter Batter (5 minutes)
- Transfer the coarse dal paste to a mixing bowl.
- Add the finely chopped onion, green chilies, grated ginger, rice flour, turmeric powder, nigella seeds, and salt.
- Mix all the ingredients with your hands or a spoon until just combined. Do not overmix.
- Whisk the batter vigorously for about a minute. This incorporates air and makes the boras lighter and crispier.
Deep Fry the Boras (15 minutes)
- Heat the vegetable oil in a kadai or deep pan over medium-high heat. The oil should be about 2 inches deep.
- To test if the oil is ready, drop a tiny amount of batter into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 175°C or 350°F).
- Using your fingers or a tablespoon, carefully drop small, flattened portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches of 6-8 boras at a time.
- Fry for 4-6 minutes, flipping them halfway through, until they are a deep golden brown and crisp on all sides.
- Use a slotted spoon to remove the fried boras from the oil, letting any excess oil drip back into the pan.
Drain and Serve (5 minutes)
- Place the hot boras on a wire rack or a plate lined with paper towels to drain any remaining excess oil.
- Serve immediately while hot and crispy with kasundi (Bengali mustard sauce), tomato ketchup, or as a side dish with a meal of rice and dal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to crispy boras is a thick, coarse batter with minimal water. A runny batter will result in oily and soft fritters.
- 2Ensure the oil is at the correct temperature. If it's too hot, the outside will burn before the inside cooks. If it's not hot enough, the boras will absorb too much oil.
- 3Whisking the batter for a minute before frying incorporates air, making the fritters lighter and fluffier inside.
- 4For an authentic flavor, use mustard oil for frying, but be sure to heat it until it's almost smoking to remove its pungency before reducing the heat to frying temperature.
- 5These fritters are best enjoyed fresh. They lose their crispiness upon cooling.
Adapt it for your goals.
Vegetable Addition
Add 1/4 cup of finely chopped spinach (palak), cilantro (dhania), or grated carrots to the batter for added flavor and nutrition.
Lentil BlendLentil Blend
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).
Spice VariationSpice Variation
Incorporate 1/2 teaspoon of roasted cumin powder or 1/4 teaspoon of red chili powder for a smokier and spicier kick.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Masoor dal (red lentils) is packed with protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
High in Dietary Fiber
The lentils provide a significant amount of dietary fiber, which aids in digestion, helps maintain bowel regularity, and contributes to a feeling of fullness.
Rich in Essential Minerals
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.
Frequently asked questions
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.