bengaliEasyveganvegetariangluten freedairy free

Dhanor Bora

Name: Dhanor Bora
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 100 g coriander leaves (fresh, washed and roughly chopped); 1 cup besan (chickpea flour); 2 tbsp rice flour (for extra crispness); 1 pcs onion (medium, finely sliced); 2 pcs green chili (finely chopped); 0.5 tsp nigella seeds (kalonji); 1 pinch red chili powder; 1 pinch turmeric powder; 0.25 tsp salt; 6 tbsp water (as needed for batter); 2 cup oil for deep frying

RATING

4.3/5(42)

TASTE SCORE

8/10

Crispy, golden fritters made from fresh coriander leaves and a spiced chickpea flour batter. This Bengali monsoon snack is light, herby, and ready in minutes, perfect with a cup of hot chai and a dollop of kasundi.

PREP

10m

COOK

15m

SERVES

1 KATORI

240 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Prepare the coriander and onion.
1.Wash the coriander leaves thoroughly and pat them completely dry.
2.Roughly chop the coriander leaves and finely slice the onion.
3.Finely chop the green chilies.
mix · ~5 min
Make the fritter batter.
1.In a mixing bowl, combine besan, rice flour, nigella seeds, red chili powder, turmeric, and salt.
2.Add the chopped coriander leaves, sliced onion, and green chilies.
3.Mix everything well with your hands, crushing the leaves slightly to release moisture.
4.Gradually add water, a tablespoon at a time, and mix to form a thick, sticky batter that clumps the leaves together.
fry · ~3 min
Heat the oil and shape the fritters.
1.Heat the oil in a kadai over medium heat. Test readiness by dropping a tiny batter ball; it should sizzle and rise immediately.
2.Using your fingers or a spoon, drop small, rough clumps of the batter directly into the hot oil.
3.Do not overcrowd; fry in batches of 5-6 fritters at a time.
TIPThe batter should be rough and clumpy, not smooth like pakora batter — this creates the signature crispy edges.
fry · ~6 min
Fry until golden and crisp.
1.Fry for 3-4 minutes, turning occasionally, until the bora turn deep golden brown on all sides.
2.Use a slotted spoon to remove and drain on paper towels.
3.Repeat with the remaining batter.
serve
Serve immediately with hot chai and kasundi.
TIPEat them fresh off the stove. If they sit too long, pop them in a hot oven for 2 minutes to re-crisp.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the washed coriander leaves bone-dry; any leftover water makes the batter loose.
2
Use your hands to crush the coriander and onion into the besan—this releases natural moisture for binding.
3
Keep the batter thick and clumpy, not smooth; lumpy edges create the signature craggy crispness.
4
Test oil temperature with a tiny batter dribble: it should sizzle and float up immediately.
5
Fry in small batches of 5–6 fritters to avoid dropping the oil temperature and making them greasy.
6
Re-crisp leftover bora in a preheated oven at 180°C for 2 minutes—never microwave.
7
Serve within 10 minutes of frying; these fritters lose crunch quickly as they cool.

RECIPE VARIATIONS

Adapt it for your goals.

Gluten Free

Gluten-Free

This recipe is naturally gluten-free because it uses besan and rice flour instead of wheat flour. Great for celiac or gluten-sensitive snack lovers.

Baked (Lower Oil)

Baked (Lower-Oil)

To reduce oil, skip deep-frying: shape small patties, brush with oil, and bake at 200°C for 12–15 minutes, flipping halfway. You'll get a less indulgent but still crispy version.

Spinach & Methi

Replace half the coriander with finely chopped spinach and a handful of fresh fenugreek leaves (methi) for a slightly bitter, earthy twist popular in winter.

HEALTH BENEFITS