Sojne Phuler Bora
Crispy, golden fritters made from delicate moringa flowers, a beloved Bengali delicacy. These savory bites have a unique, slightly bitter taste and are perfect as a snack with tea or as a crunchy side with dal and rice.
For 4 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Moringa Flowers: Carefully pick the flowers from their bunches, discarding any thick stems, leaves, or wilted parts. Place the flowers in a colander and rinse gently under cool running water. Shake well to remove excess water and spread them on a kitchen towel to air dry completely for about 10-15 minutes. This step is crucial for crispy boras.
- 2
Step 2
- a.Make the Batter Base: In a large mixing bowl, combine the besan (gram flour), rice flour, turmeric powder, nigella seeds, and salt. Whisk the dry ingredients together to ensure they are evenly distributed.
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Step 3
- a.Combine Ingredients: Add the finely chopped onion, green chilies, and ginger paste to the dry flour mixture. Mix well. Now, add the completely dry moringa flowers and gently toss everything together to coat the flowers with the flour mix.
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Step 4
- a.Form the Batter: Begin adding water, one tablespoon at a time, mixing with your hands. The goal is a very thick, coarse, and sticky batter that just binds the ingredients together, not a smooth, runny batter. The moisture from the onions will also help. Do not over-mix.
- 5
Step 5
- a.Shallow Fry the Boras: Heat mustard oil in a kadai or a wide frying pan over medium heat. To test if the oil is ready, drop a tiny bit of batter into it; if it sizzles and rises to the surface immediately, the oil is at the right temperature. Carefully take small portions of the batter, flatten them slightly into small discs (boras), and slide them into the hot oil.
- 6
Cook in Batches: Fry the boras in batches, ensuring not to overcrowd the pan
- a.Cook for 3-4 minutes on one side until golden brown and crisp, then flip and cook for another 2-3 minutes on the other side. The flame should be medium throughout to ensure the inside cooks through without burning the outside.
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Step 7
- a.Drain and Serve: Once both sides are perfectly golden and crisp, use a slotted spoon to remove the boras from the pan. Place them on a plate lined with paper towels to absorb any excess oil. Serve immediately while hot and crispy with steamed rice and dal, or as a snack with kasundi (Bengali mustard sauce).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the moringa flowers are completely dry before adding them to the batter. Any moisture will make the fritters soggy and cause the oil to splatter.
- 2The batter must be thick. A runny batter will not hold its shape and will absorb too much oil.
- 3Frying in authentic mustard oil lends a pungent, traditional flavor to the boras. If unavailable, you can use any neutral vegetable oil.
- 4Fry on a consistent medium heat. High heat will brown the outside too quickly, leaving the inside raw.
- 5These boras are best enjoyed fresh and hot. They tend to lose their crispiness as they cool down.
Adapt it for your goals.
Add Poppy Seeds
For an extra nutty flavor and crunch, add 1-2 tablespoons of poppy seeds (posto) to the batter.
Add Fresh HerbsAdd Fresh Herbs
Incorporate 2 tablespoons of finely chopped fresh coriander leaves for a fresh, aromatic twist.
Increase SpiceIncrease Spice
For a spicier version, add 1/4 to 1/2 teaspoon of red chili powder along with the green chilies.
Air Fryer MethodAir Fryer Method
For a lower-oil version, shape the boras, spray them lightly with oil, and air fry at 180°C (350°F) for 12-15 minutes, flipping halfway, until golden and crisp.
Why this is on our healthy list.
Rich in Nutrients
Moringa flowers are a powerhouse of essential nutrients, including Vitamin C, Vitamin A, calcium, and potassium, which contribute to overall health and immunity.
Packed with Antioxidants
These flowers contain powerful antioxidants like quercetin and chlorogenic acid, which help combat oxidative stress and protect cells from damage.
Anti-Inflammatory Properties
The bioactive compounds in moringa have been shown to possess anti-inflammatory properties, which can help in reducing inflammation in the body.
Good Source of Plant-Based Protein
The combination of moringa flowers and besan (gram flour) makes these fritters a good source of plant-based protein, essential for muscle repair and growth.
Frequently asked questions
Sojne Phul are the flowers of the Moringa tree, also known as the drumstick tree. They are edible and highly nutritious, with a delicate and slightly bitter flavor.