Macher Dimer Bora
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.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Fish Roe
- b.Carefully wash the fish roe sac under cold running water. Gently pat it dry with paper towels.
- c.Using your fingers or a small knife, delicately remove the thin outer membrane covering the roe.
- d.Place the cleaned roe in a mixing bowl and mash it lightly with a fork or your fingertips until it has a coarse, slightly broken-down texture. Avoid turning it into a smooth paste.
- 2
Step 2
- a.Create the Fritter Mixture
- b.To the mashed roe, add the finely chopped onion, green chilies, ginger paste, and garlic paste.
- c.Sprinkle in the besan, turmeric powder, red chili powder, and salt.
- d.Add the chopped coriander leaves.
- e.Mix all the ingredients gently with your hand until everything is well combined into a thick, sticky batter. Do not overmix.
- f.Let the mixture rest for 10 minutes to allow the flavors to meld.
- 3
Step 3
- a.Shallow Fry the Boras
- b.Heat the mustard oil in a heavy-bottomed frying pan or kadai over medium heat. The oil should be hot enough that a small drop of batter sizzles immediately.
- c.Take a tablespoon of the roe mixture and carefully slide it into the hot oil. Gently flatten it with the back of the spoon to form a small patty or disc.
- d.Fry in batches of 4-5, ensuring not to overcrowd the pan.
- e.Cook for 3-4 minutes on one side until the bottom is deep golden brown and crisp.
- f.Carefully flip the boras and cook for another 3-4 minutes on the other side until equally crisp and cooked through.
- 4
Step 4
- a.Drain and Serve
- b.Once cooked, use a slotted spoon to remove the fritters from the pan.
- c.Place them on a plate lined with paper towels to absorb any excess oil.
- d.Serve Macher Dimer Bora immediately while hot and crispy, with a side of kasundi (Bengali mustard sauce) or as an accompaniment to rice and dal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh fish roe and mustard oil. The pungent aroma of mustard oil is key to this dish.
- 2Fry the boras on a consistent medium heat. High heat will brown the outside too quickly, leaving the inside raw.
- 3If your mixture seems too wet or isn't holding its shape, add another tablespoon of besan to help bind it.
- 4For an extra layer of flavor and a slight crunch, add half a teaspoon of 'kalo jeere' (nigella seeds) to the mixture.
- 5Do not overmix the batter after adding besan, as this can make the fritters dense.
- 6These fritters are best enjoyed fresh. They tend to lose their crispiness upon cooling.
Adapt it for your goals.
Extra Crispy
For an even crispier texture, substitute 1 tablespoon of besan with 1 tablespoon of fine rice flour or sooji (semolina).
Herby FlavorHerby Flavor
Add 1 tablespoon of finely chopped mint leaves along with the coriander for a refreshing twist.
Nutty AdditionNutty Addition
Incorporate 1 tablespoon of 'posto bata' (poppy seed paste) into the mixture for a classic Bengali nutty flavor and richer texture.
Different RoeDifferent Roe
While Rohu or Katla roe is traditional, you can also make this with Ilish (Hilsa) roe for a richer, more distinct flavor.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Fish roe is a concentrated source of Omega-3s (EPA and DHA), which are crucial for brain health, reducing inflammation, and supporting cardiovascular function.
Excellent Source of Protein
Both fish roe and besan provide high-quality protein, which is essential for muscle repair, building tissues, and overall body function.
Packed with Vitamin B12
Fish roe is exceptionally rich in Vitamin B12, a vital nutrient for nerve function, the formation of red blood cells, and DNA synthesis.
Frequently asked questions
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.