Masoor Dal Bora
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.
For 12 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked masoor dal very thoroughly; even a little extra water makes the bora spread and absorb more oil.
- 2Pulse the lentils coarsely instead of making a smooth paste, so the fritters stay soft inside with a craggy crisp shell.
- 3Mix the batter well for a minute to lighten it slightly; that helps the bora fry up less dense.
- 4If the onion releases water, let the mixture rest briefly, then stir again before frying each batch.
- 5Test-fry one small bora first; if it breaks apart, the batter needs to be drier or more finely mixed.
- 6Keep the oil at medium heat so the center cooks through before the outside gets too dark.
- 7Serve immediately after frying, or re-crisp in a hot pan or air fryer for a few minutes before serving.
Adapt it for your goals.
Low-oil
Shape small patties and shallow-fry or air-fry them for a lighter version with less oil but similar lentil flavor.
no onionNo-onion
Skip the onion for a simpler bora that stays slightly crisper and suits meals where onion is avoided.
extra spicyExtra-spicy
Add more green chili or a pinch of red chili for a sharper heat that pairs well with evening tea.
herb forwardHerb-forward
Increase coriander leaves for a fresher, greener finish that brightens the earthy masoor dal.
Why this is on our healthy list.
Plant-Based Protein
Masoor dal provides satisfying plant protein, making these fritters more filling than many snack foods.
Fiber From Lentils and Onion
The lentils and onion contribute fiber, which helps make the bora hearty and satisfying.
Aromatics With Added Value
Ginger, green chili, coriander leaves, and cumin add flavor with beneficial plant compounds, not just heat or aroma.
Frequently asked questions
Usually the lentils were not drained enough or water was added while grinding. Keep the dal very dry and grind to a thick paste.
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