Koldil r Bor
A homestyle Bengali banana blossom fritter made with tender mocha, a little potato, and simple spices. The mixture is shaped into small dumplings and fried until crisp outside and soft in the middle.
For 12 servings
- prep · ~15 min
Clean and chop the banana blossom.
1.Remove the tough outer bracts and collect the tender florets.2.Clean the florets well and discard any hard stamens if needed.3.Finely chop the cleaned banana blossom. - boil · ~15 min
Boil the banana blossom until tender.
Bring water to a boil in a pan, add the chopped banana blossom and half of the salt, and cook until soft. Drain very well and squeeze out as much extra water as you can.
TIPIf the banana blossom stays wet, the bor will break while frying. - mix · ~5 min
Make the bor mixture.
1.Place the boiled banana blossom in a bowl.2.Add mashed potato, onion, green chili, ginger, and coriander leaves.3.Add chickpea flour, turmeric powder, red chili powder, cumin powder, and the remaining salt.4.Mix well into a firm mixture that holds its shape. - assemble · ~5 min
Shape the mixture into small bor.
Divide the mixture into 12 equal portions and shape each one into a small round or oval dumpling. Keep them compact so they do not crack in the oil.
- fry · ~10 min
Fry the bor until crisp and golden.
1.Heat mustard oil in a kadai over medium heat.2.Slide in a few bor at a time without crowding the pan.3.Fry, turning gently, until deep golden on all sides.4.Lift out and drain well before frying the next batch.TIPKeep the heat medium so the inside cooks through before the outside gets too dark. - serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1After boiling the mocha, squeeze it in small handfuls so almost no water remains; excess moisture makes the bor split in oil.
- 2If the mixture feels loose after adding onion, rest it for 5 minutes so the besan can absorb moisture before shaping.
- 3Shape the bor tightly with slightly damp palms to prevent surface cracks and help them fry evenly.
- 4Test-fry one bor first; if it breaks, mix in a little more chickpea flour before frying the full batch.
- 5Keep the mustard oil at medium heat throughout; very hot oil browns the outside before the center firms up.
- 6Drain the fritters on a rack instead of stacking on a plate, so the crust stays crisp.
- 7You can boil, drain, and squeeze the banana blossom a day ahead to make the final mixing and frying much faster.
Adapt it for your goals.
Low-oil
Shallow-fry or air-fry the shaped bor with a light brush of mustard oil for a lighter version that still keeps the Bengali flavor.
no onionNo-onion
Skip the onion for a simpler, satvik-style version; add a little extra ginger and coriander to keep the mixture fragrant.
spicierSpicier
Increase green chili and red chili powder for a hotter bor that pairs especially well with plain rice and dal.
mocha chingri styleMocha-chingri style
Add a small amount of cooked chopped shrimp to the mixture for a richer, more festive Bengali variation.
Why this is on our healthy list.
Fiber-Rich Banana Blossom
Banana blossom adds plant fiber and a hearty texture, making these fritters more satisfying than plain potato snacks.
Plant Protein from Besan
Chickpea flour contributes plant-based protein and also helps bind the bor without needing refined flour.
Aromatic Herbs and Spices
Ginger, green chili, coriander, cumin, and turmeric bring flavor depth so the dish tastes full without relying only on heavy seasoning.
Frequently asked questions
The banana blossom is usually too wet, or the mixture is too loose. Drain and squeeze the boiled mocha very well, then add a little more chickpea flour if needed.
