Can I make the bora mixture ahead of time?

Yes, you can refrigerate the ground and mixed batter for a few hours, but fry as close to serving as possible for the best crispness.

How do I know when the bora is cooked inside?

The outside should be deep golden and crisp, and a broken-open fritter should look set and fluffy, not wet or pasty in the center.

Can I use a blender instead of a grinder?

Yes, but pulse in short bursts and avoid adding water. You want a coarse, thick paste rather than a smooth lentil puree.

Why are my fritters soaking up too much oil?

That usually happens when the batter is wet or the oil is not hot enough. A thick mixture and steady medium heat help prevent greasy bora.

How should I store leftover masoor dal bora?

Cool completely, refrigerate in an airtight container, and reheat in a hot pan, oven, or air fryer to bring back some crispness.

Home / Recipes / bengali / Masoor Dal Bora

bengaliEasyveganvegetariangluten freedairy free

Masoor Dal Bora

RATING

4.4/5(63)

TASTE SCORE

8/10

These crisp lentil fritters are made with soaked red lentils, onion, green chili, and a few simple spices. Golden outside and soft inside, they make a satisfying Bengali-style snack or side with tea or rice.

PREP

20m

COOK

20m

SERVES

1 PIECE

101 cal

SERVINGS

INGREDIENTS

For 12 servings

1 cupmasoor dal · soaked 3 hours and drained1 pcsonion · small, finely chopped2 pcsgreen chili · finely chopped1 inchginger · peeled2 tbspcoriander leaves · finely chopped½ tspcumin seeds1 pinchturmeric powder½ tspsalt2 cupoil for frying · for deep frying

NUTRITION · PER SERVING

101

CALORIES · 1 PIECE

Protein4g · 16%

Carbs11g · 44%

Fat5g · 45%

Fiber2g

Sugar1g

Saturated fat1g

Cholesterol0mg

Sodium99mg

Potassium132mg

Phosphorus49mg

How we calculate →

METHOD · 5 STEPS

prep · ~180 min
Soak and drain the lentils.
Wash the masoor dal well, soak it in water for 3 hours, then drain completely so the batter stays thick.
TIPDrain well before grinding or the bora mixture will turn loose and hard to shape.
mix · ~3 min
Grind the dal to a coarse paste.
1.Add the drained masoor dal to a grinder jar.
2.Add ginger and cumin seeds.
3.Pulse to a coarse, thick paste without adding water.
mix · ~3 min
Make the bora mixture.
1.Transfer the ground dal to a bowl.
2.Add onion, green chili, coriander leaves, turmeric powder, and salt.
3.Mix well until the mixture feels light and holds its shape.
TIPA coarse batter gives the bora better texture than a very smooth paste.
fry · ~15 min
Fry the bora.
1.Heat oil in a deep pan over medium heat.
2.Drop small spoonfuls of the mixture into the hot oil.
3.Fry in batches, turning as needed, until golden and crisp on all sides.
4.Lift out and drain briefly before the next batch.
TIPKeep the heat medium so the outside turns crisp while the center cooks through.
serve
Serve the masoor dal bora hot.
Serve fresh as a snack or side dish while still crisp.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked masoor dal very thoroughly; even a little extra water makes the bora spread and absorb more oil.
2
Pulse the lentils coarsely instead of making a smooth paste, so the fritters stay soft inside with a craggy crisp shell.
3
Mix the batter well for a minute to lighten it slightly; that helps the bora fry up less dense.
4
If the onion releases water, let the mixture rest briefly, then stir again before frying each batch.
5
Test-fry one small bora first; if it breaks apart, the batter needs to be drier or more finely mixed.
6
Keep the oil at medium heat so the center cooks through before the outside gets too dark.
7
Serve immediately after frying, or re-crisp in a hot pan or air fryer for a few minutes before serving.