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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.
Prepare the Batter Base
Form the Batter
Incorporate Fresh Ingredients
Heat the Oil
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.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 233.81 calories per serving with 6.93g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Fry the Boras
Serve Immediately
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.
Add 1/2 teaspoon of ajwain (carom seeds) to the batter for a distinct flavor and to aid digestion.
You can add other finely chopped greens like spinach (palak) or mint (pudina) along with the coriander for a different flavor profile.
Coriander leaves and turmeric are packed with antioxidants that help fight free radicals in the body, supporting overall health.
Besan (chickpea flour) is an excellent source of plant-based protein, which is essential for muscle repair and growth.
Spices like kalonji (nigella seeds) are traditionally known to aid digestion and improve gut health.
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.
Dhanor Bora is a deep-fried snack, so it should be considered an occasional indulgence rather than a health food. However, it is made with protein-rich besan and nutrient-dense coriander leaves. To make it healthier, you can try the air fryer version.
This usually happens for two reasons: the batter was too thin, or the oil was not hot enough. Ensure your batter is thick and always test the oil temperature before dropping the batter in.
You can prepare the batter base (besan, rice flour, spices, and water) a few hours ahead and refrigerate it. However, add the chopped coriander, onion, and green chilies just before you are ready to fry to prevent them from releasing water and making the batter runny.
Kasundi is a potent and pungent Bengali mustard sauce. It's the traditional accompaniment for these fritters. If you can't find it, a good quality English mustard or a spicy chutney would be a suitable alternative.
This recipe goes great with these complete meals
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