Mosondori Bor
Crispy, golden fritters made from red lentils and minimal spices. A beloved Bengali teatime snack that's crunchy outside and soft inside. Best enjoyed straight from the kadai with a cup of hot chai or tucked into a light curry.
For 4 servings
- prep · ~120 min
Soak the lentils.
Wash the masoor dal thoroughly and soak in enough water to cover for 2 hours. Drain completely after soaking.
- mix · ~2 min
Grind the dal into a coarse paste.
Add the drained lentils to a grinder or food processor. Grind to a coarse paste without adding any water. The texture should be slightly grainy, not completely smooth. Scrape down the sides as needed.
- mix · ~2 min
Mix the batter with aromatics and seasonings.
1.Transfer the dal paste to a mixing bowl.2.Add chopped onion, green chili, grated ginger, and coriander leaves.3.Add salt and a pinch of sugar.4.Mix everything well until evenly combined. - fry · ~5 min
Heat oil and shape the fritters.
Heat oil in a kadai or deep pan over medium heat. To test, drop a tiny bit of batter in — it should sizzle and rise immediately. Take a small spoonful of batter and gently drop it into the hot oil using your fingers or a spoon, forming rough roundish fritters.
- fry · ~4 min
Fry until golden and crisp.
Fry the boras (fritters) in batches. Do not overcrowd the pan. Turn occasionally with a slotted spoon and fry until deep golden brown and crisp on all sides. This takes about 3 to 4 minutes per batch.
- fry · ~1 min
Drain excess oil.
Remove the fried bor with a slotted spoon and place on paper towels to absorb any extra oil. Repeat with the remaining batter.
- serve
Serve hot with chutney or chai.
Enjoy the mosondori bor crisp and hot. They pair wonderfully with kasundi (Bengali mustard sauce) or a simple mint-coriander chutney, and a steaming cup of tea.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the lentils for exactly 2 hours — under-soaking makes the batter too dry, over-soaking makes it sticky.
- 2Grind the dal without any water; a coarse, grainy paste gives the fritters their signature crunchy exterior.
- 3Keep the oil at medium heat — too hot and the bor will brown outside but stay raw inside.
- 4Use a slotted spoon to gently press each fritter while frying for even browning and extra crispness.
- 5For the most texture, drop the batter directly from your fingertips — don't over-shape or flatten them.
- 6Make ahead: Fry, cool completely, and store in an airtight container at room temp for up to 2 days. Reheat in a toaster oven or dry pan.
Adapt it for your goals.
Spicier version
Add ½ teaspoon of red chili powder or finely chopped dried red chilies to the batter for a hotter kick, popular in some Bengali households.
veganVegan
This recipe is naturally vegan — no changes needed. Serve with vegan chutneys like tamarind or date-tamarind instead of kasundi if avoiding mustard oil.
low oilLow-oil
Instead of deep-frying, pan-fry spoonfuls of batter in 2 tbsp oil over medium heat, flipping once, for a crisp but less oily version.
herb infusedHerb-infused
Swap coriander leaves with finely chopped fresh mint or curry leaves for a different aromatic profile that still complements the lentil base.
Why this is on our healthy list.
Rich in Plant Protein
Red lentils are a great source of plant-based protein, making these fritters a satisfying snack that supports muscle health and satiety.
Good Source of Dietary Fiber
Masoor dal provides substantial fiber, which aids digestion, helps maintain stable blood sugar, and keeps you full longer.
Low in Added Sugars
With just a pinch of sugar, this snack is naturally low in refined sugars, relying on the lentils' earthy flavor and fresh aromatics.
Contains Anti-Inflammatory Spices
Fresh ginger and green chili provide natural anti-inflammatory compounds, supporting overall wellness in a traditional Bengali way.
Frequently asked questions
No, soaking is essential. Unsoaked lentils won't grind into a paste and will remain hard, resulting in dense, uncooked fritters.
