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Crispy, savory fritters made from fish roe, a beloved Bengali delicacy. Mixed with onions, green chilies, and spices, these pakoras are perfect as a snack or with dal and rice.
Prepare the Fish Roe
Create the Fritter Mixture
Shallow Fry the Boras
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Crispy, savory fritters made from fish roe, a beloved Bengali delicacy. Mixed with onions, green chilies, and spices, these pakoras are perfect as a snack or with dal and rice.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 209.09 calories per serving with 17.06g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side_dish.
Drain and Serve
For an even crispier texture, substitute 1 tablespoon of besan with 1 tablespoon of fine rice flour or sooji (semolina).
Add 1 tablespoon of finely chopped mint leaves along with the coriander for a refreshing twist.
Incorporate 1 tablespoon of 'posto bata' (poppy seed paste) into the mixture for a classic Bengali nutty flavor and richer texture.
While Rohu or Katla roe is traditional, you can also make this with Ilish (Hilsa) roe for a richer, more distinct flavor.
Fish roe is a concentrated source of Omega-3s (EPA and DHA), which are crucial for brain health, reducing inflammation, and supporting cardiovascular function.
Both fish roe and besan provide high-quality protein, which is essential for muscle repair, building tissues, and overall body function.
Fish roe is exceptionally rich in Vitamin B12, a vital nutrient for nerve function, the formation of red blood cells, and DNA synthesis.
Macher Dimer Bora can be considered moderately healthy. Fish roe is an excellent source of protein, omega-3 fatty acids, and Vitamin B12. However, since the fritters are shallow-fried, they absorb some oil, increasing the calorie and fat content. Enjoy them in moderation as part of a balanced meal.
One serving of Macher Dimer Bora (approximately 4 fritters) contains around 200-220 calories, depending on the amount of oil absorbed during frying.
If the mixture is too loose, it's likely due to excess moisture from the onions or the roe. Simply add more besan (gram flour), one tablespoon at a time, until the mixture is thick enough to hold its shape when dropped into the oil.
Yes, you can use frozen fish roe. Make sure to thaw it completely in the refrigerator overnight. Before using, gently squeeze out any excess water and pat it dry with paper towels to ensure the fritters become crispy.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, air fry them for 3-4 minutes or pan-fry them on low heat until warm and crisp again. Avoid microwaving as it will make them soggy.
Hold the roe sac gently under cool, running water. The sac is covered by a very thin, veiny membrane. Use your fingers to carefully peel or tear this membrane away from the roe. Discard the membrane and pat the cleaned roe dry.