Dim er Bora
A homestyle Bengali egg fritter made by beating eggs with onion, green chili, and a little flour, then frying spoonfuls until puffed and golden. It is simple, satisfying, and perfect alongside rice and dal or as a tea-time bite.
For 8 servings
- prep
Chop the onion, chili, and cilantro.
Finely chop the onion, green chili, and cilantro so they mix evenly into the egg batter and the fritters hold their shape while frying.
- mix · ~2 min
Beat the egg mixture.
1.Crack the eggs into a bowl.2.Add onion, green chili, cilantro, all-purpose flour, turmeric powder, and salt.3.Beat well until the mixture looks smooth, lightly frothy, and the flour is fully mixed in.TIPKeep the batter thick enough to hold a spoonful shape; if it gets too thin, the bora will spread in the oil. - fry · ~3 min
Heat the oil for frying.
Heat the oil in a small kadai or deep pan over medium heat until a tiny drop of batter rises quickly to the surface.
TIPUse medium heat so the fritters cook through before the outside turns too dark. - fry · ~6 min
Fry the bora in batches.
1.Drop small spoonfuls of the egg mixture carefully into the hot oil.2.Fry 3 to 4 at a time without crowding the pan.3.Turn them gently and cook until puffed, golden, and cooked through on both sides. - serve
Drain and serve the Dim er Bora.
Lift the fritters out with a slotted spoon and drain briefly before serving hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Beat the eggs until lightly frothy before frying; that extra air helps the bora puff up nicely.
- 2Keep the onion very finely chopped so the spoonfuls stay compact and do not break in the oil.
- 3If the batter loosens after sitting, stir in a pinch more flour so each drop holds its shape.
- 4Fry on medium heat only; if the oil is too hot, the outside browns before the center sets.
- 5Drop small spoonfuls rather than large ones so the egg cooks through evenly without turning rubbery.
- 6Drain on a rack or paper briefly and serve right away, as Dim er Bora is best while still crisp at the edges.
- 7For make-ahead prep, chop the onion, chili, and cilantro earlier, but beat them into the eggs just before frying.
Adapt it for your goals.
Low-oil
Shallow-fry small patties in less oil instead of deep-frying for a lighter version with slightly less puff.
high proteinHigh-protein
Reduce the flour slightly and add one extra egg for a more egg-forward bora with a softer center.
spicierSpicier
Add extra green chili for a hotter tea-time snack that pairs especially well with muri or dal-bhaat.
herb forwardHerb-forward
Increase the cilantro for a fresher, greener aroma that brightens the fried egg flavor.
Why this is on our healthy list.
Protein From Eggs
Eggs make this bora filling and satisfying, adding good-quality protein that helps turn a simple snack into a more substantial side.
Aromatics With Added Nutrients
Onion, green chili, and cilantro contribute flavor along with plant compounds, making the fritters more than just fried batter.
Turmeric Boost
Even a small pinch of turmeric adds color and brings the earthy character associated with many Bengali home-cooked dishes.
Frequently asked questions
The batter is likely too thin or the onion pieces are too large. Beat well and add a little more flour if needed so each spoonful holds together.
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