Dhanor Bora
Crispy, savory Bengali fritters made with fresh coriander leaves and a spiced chickpea flour batter. A perfect tea-time snack or a crunchy side for a traditional meal, ready in 30 minutes.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Batter Base
- b.In a large mixing bowl, whisk together the besan, rice flour, turmeric powder, red chili powder, kalonji, and salt. This ensures the spices are evenly distributed.
- 2
Step 2
- a.Form the Batter
- b.Add the ginger-garlic paste. Gradually pour in water while whisking continuously to form a thick, lump-free batter. The consistency should be thick enough to coat the back of a spoon without dripping off too quickly.
- 3
Step 3
- a.Incorporate Fresh Ingredients
- b.Add the finely chopped coriander leaves, onion, and green chilies to the batter.
- c.Gently fold everything together until the fresh ingredients are evenly coated. Do not overmix. Let the mixture rest for 5 minutes.
- 4
Step 4
- a.Heat the Oil
- b.Heat vegetable oil in a kadai or deep pan over medium-high heat. To check 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.
- 5
Step 5
- a.Fry the Boras
- b.Carefully drop tablespoonfuls of the batter into the hot oil, one by one. Do not overcrowd the pan; fry in batches of 5-6 at a time.
- c.Fry for 2-3 minutes, then flip and fry for another 2-3 minutes on the other side, until they are deep golden brown and crispy all over.
- d.Using a slotted spoon, remove the fried boras and place them on a plate lined with paper towels to drain excess oil.
- 6
Step 6
- a.Serve Immediately
- b.Serve the Dhanor Bora hot and fresh with Bengali kasundi (mustard sauce), tomato ketchup, or alongside a cup of tea.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure coriander leaves are washed and dried completely before chopping. Excess water will make the batter thin and the boras soggy.
- 2The batter must be thick. A runny batter will absorb too much oil and won't hold its shape.
- 3Maintain a consistent medium-high heat. Oil that is too hot will burn the outside before the inside is cooked, while oil that isn't hot enough will result in greasy fritters.
- 4For an extra light and airy texture, add a pinch of baking soda to the batter just before frying.
- 5These fritters are best enjoyed immediately after frying as they lose their crispiness upon cooling.
Adapt it for your goals.
Healthier Version
For a lower-oil version, use an air fryer. Preheat to 180°C (350°F), spray the boras with a little oil, and air fry for 12-15 minutes, flipping halfway through, until golden and crisp.
Flavor AdditionFlavor Addition
Add 1/2 teaspoon of ajwain (carom seeds) to the batter for a distinct flavor and to aid digestion.
Ingredient SubstitutionIngredient Substitution
You can add other finely chopped greens like spinach (palak) or mint (pudina) along with the coriander for a different flavor profile.
Why this is on our healthy list.
Rich in Antioxidants
Coriander leaves and turmeric are packed with antioxidants that help fight free radicals in the body, supporting overall health.
Good Source of Plant-Based Protein
Besan (chickpea flour) is an excellent source of plant-based protein, which is essential for muscle repair and growth.
Aids Digestion
Spices like kalonji (nigella seeds) are traditionally known to aid digestion and improve gut health.
Frequently asked questions
One serving of Dhanor Bora (approximately 4-5 fritters) contains around 260-280 calories. The exact amount can vary based on the amount of oil absorbed during frying.