Mosondori Bor

Name: Mosondori Bor
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 1 cup masoor dal (red lentils, soaked for 2 hours); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 2 tbsp coriander leaves (finely chopped); 0.25 tsp salt; 1 pinch sugar; 2 cup oil for deep frying (for deep frying)

RATING

4.2/5(27)

TASTE SCORE

8/10

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.

PREP

120m

COOK

20m

SERVES

2 PIECES

302 cal

SERVINGS

INGREDIENTS

For 4 servings

1 cupmasoor dal · red lentils, soaked for 2 hours1 pcsonion · medium, finely chopped2 pcsgreen chili · finely chopped1 inchginger · grated2 tbspcoriander leaves · finely chopped¼ tspsalt1 pinchsugar2 cupoil for deep frying · for deep frying

NUTRITION · PER SERVING

302

CALORIES · 2 PIECES

Protein12g · 16%

Carbs34g · 45%

Fat14g · 42%

Fiber6g

Sugar2g

Saturated fat2g

Cholesterol0mg

Sodium151mg

Potassium391mg

Phosphorus146mg

How we calculate →

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Soak the lentils for exactly 2 hours — under-soaking makes the batter too dry, over-soaking makes it sticky.
2
Grind the dal without any water; a coarse, grainy paste gives the fritters their signature crunchy exterior.
3
Keep the oil at medium heat — too hot and the bor will brown outside but stay raw inside.
4
Use a slotted spoon to gently press each fritter while frying for even browning and extra crispness.
5
For the most texture, drop the batter directly from your fingertips — don't over-shape or flatten them.
6
Make 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.

RECIPE VARIATIONS

Adapt it for your goals.

spicier version

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.

vegan

Vegan

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 oil