Masoor Dal Bora
Crispy on the outside, soft on the inside, these Bengali red lentil fritters are a perfect tea-time snack. Flavored with onions, green chilies, and fresh cilantro, they are incredibly addictive and easy to make at home.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Soak the Lentils (2 hours)
- b.Rinse the masoor dal thoroughly under cold running water until the water runs clear.
- c.Place the rinsed dal in a medium bowl and cover with 2-3 cups of fresh water.
- d.Let the dal soak for at least 2 hours, but no more than 3. The lentils will soften and swell.
- 2
Step 2
- a.Prepare the Batter (5 minutes)
- b.Drain all the water from the soaked dal completely using a fine-mesh sieve. It's crucial to remove as much water as possible.
- c.Transfer the drained dal, roughly chopped ginger, and green chilies to a grinder or food processor.
- d.Grind to a coarse, thick paste without adding any water. If absolutely necessary, add 1 teaspoon of water at a time. A coarse texture is key for crispy boras.
- 3
Step 3
- a.Mix the Ingredients (5 minutes)
- b.Scrape the ground dal paste into a mixing bowl.
- c.Add the finely chopped onion, coriander leaves, rice flour, nigella seeds, turmeric powder, and salt.
- d.Mix everything together with a spoon or your hands until well combined. The batter should be thick and hold its shape.
- 4
Step 4
- a.Fry the Boras (15-20 minutes)
- b.Heat vegetable oil in a kadai or deep pan over medium-high heat. To check 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.
- c.Carefully take a spoonful of the batter (about 1 tablespoon) and gently drop it into the hot oil. You can also flatten it slightly between your fingers to form a small patty.
- d.Fry in batches of 5-6 boras at a time, ensuring not to overcrowd the pan.
- e.Fry for 3-4 minutes on one side until golden brown, then flip and fry for another 2-3 minutes on the other side until golden brown and crisp all over.
- f.Remove the fried boras with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
- 5
Step 5
- a.Serve Hot
- b.Serve the Masoor Dal Boras immediately while they are hot and crispy.
- c.They pair wonderfully with green chutney, tomato ketchup, or the traditional Bengali mustard sauce, kasundi.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest boras, ensure the dal is drained very well after soaking. Excess water will make them soggy.
- 2Do not grind the dal into a smooth paste. A coarse, slightly chunky texture is essential for the classic crispy exterior.
- 3Maintain a consistent medium-high heat while frying. If the oil is too hot, the boras will burn on the outside and remain raw inside. If it's not hot enough, they will absorb too much oil.
- 4Adding rice flour is a key trick for extra crispiness. You can substitute with cornstarch if you don't have rice flour.
- 5Chop the onions as finely as possible so they cook through and don't make the boras fall apart.
- 6The uncooked batter can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before frying.
Adapt it for your goals.
Add Vegetables
Mix in 1/4 cup of finely chopped spinach (palak) or fenugreek leaves (methi) into the batter for added flavor and nutrition.
Spice it UpSpice it Up
For a different flavor profile, add 1/2 teaspoon of roasted cumin powder or a pinch of asafoetida (hing) to the batter.
Garlic FlavorGarlic Flavor
Add 2-3 cloves of finely minced garlic along with the ginger when grinding the dal for a pungent, garlicky aroma.
Air Fryer MethodAir Fryer Method
For a healthier version, preheat your air fryer to 190°C (375°F). Brush the boras lightly with oil and air fry for 10-12 minutes, flipping halfway through, until golden and crisp.
Why this is on our healthy list.
Rich in Plant-Based Protein
Masoor dal (red lentils) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The lentils provide a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Iron
Red lentils are a good source of iron, a mineral crucial for preventing anemia and maintaining energy levels by helping to transport oxygen throughout the body.
Frequently asked questions
Masoor Dal Bora can be a moderately healthy snack. The main ingredient, masoor dal, is rich in protein and fiber. However, since they are deep-fried, they absorb oil, which increases the calorie and fat content. For a healthier alternative, you can try pan-frying with less oil or using an air fryer.