Mati Kalair Bor
A quintessential Bengali snack, Mati Kalair Bor are crispy, golden fritters made from a fluffy, spiced urad dal (skinned black gram) batter. Traditionally enjoyed during monsoons with a cup of hot chai, they also serve as a delightful side dish with dal and rice. The key to their perfect texture lies in whipping the batter until it's light as air.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dal (4-6 hours soaking time)
- b.Rinse the urad dal under running water until the water runs clear.
- c.Soak the dal in a large bowl with plenty of water for at least 4 to 6 hours, or overnight.
- d.Once soaked, drain all the water completely using a fine-mesh sieve or colander. It's important to remove as much water as possible.
- 2
Step 2
- a.Grind the Batter (5 minutes)
- b.Transfer the drained dal, green chilies, and chopped ginger to a grinder or food processor.
- c.Grind to a thick, fluffy, and slightly coarse paste. Add water 1 teaspoon at a time only if absolutely necessary to help the blades move. The final batter should be very thick and hold its shape.
- 3
Step 3
- a.Whip the Batter (7 minutes)
- b.Transfer the ground paste to a large mixing bowl.
- c.Using your hand or a stand mixer with a whisk attachment, beat the batter vigorously in a circular motion for 5-7 minutes. This incorporates air, making the boras light and fluffy.
- d.To check if the batter is ready, perform the flotation test: drop a small dollop of batter into a bowl of water. It should float immediately. If it sinks, continue whipping for a few more minutes.
- 4
Step 4
- a.Season the Batter (1 minute)
- b.Add the nigella seeds, asafoetida, salt, and optional rice flour to the whipped batter.
- c.Gently fold the seasonings into the batter using a spatula or your hand. Do not overmix, as this will deflate the air you incorporated.
- 5
Step 5
- a.Fry the Boras (15 minutes)
- b.Heat the vegetable oil in a kadai or deep pan over medium-high heat. The oil should be around 175°C (350°F).
- c.To test the oil, drop a tiny amount of batter into it. If it sizzles and rises to the surface quickly, the oil is ready.
- d.Wet your fingers with a little water to prevent sticking. Take small, lemon-sized portions of the batter and gently drop them into the hot oil.
- e.Fry in batches of 6-8, being careful not to overcrowd the pan. This helps maintain the oil temperature.
- f.Fry for 4-5 minutes, turning them occasionally, until they are evenly golden brown and crisp on all sides.
- 6
Step 6
- a.Drain and Serve (2 minutes)
- b.Once cooked, use a slotted spoon to remove the boras from the oil, allowing any excess oil to drip back into the pan.
- c.Place the fried boras on a plate lined with paper towels to absorb any remaining surface oil.
- d.Serve immediately while hot and crispy with Bengali mustard sauce (kasundi), green chutney, or as a side with a meal of dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The most crucial step for fluffy boras is whipping the batter well. Don't skip the flotation test: a small dollop of correctly whipped batter will float in a bowl of water.
- 2Use as little water as possible while grinding the dal. A thick batter is essential for crispy, non-oily fritters.
- 3Ensure the oil is at the right temperature (around 175°C or 350°F). If it's too hot, the boras will brown quickly but remain raw inside. If it's not hot enough, they will absorb too much oil.
- 4Fry the boras in small batches to maintain the oil temperature and prevent them from sticking together.
- 5For best results, use your hands to whip and mix the batter. The warmth from your hands helps in the aeration process, making the boras lighter.
Adapt it for your goals.
Ingredient Addition
Add 1/4 cup of finely chopped onions or 1/2 cup of chopped spinach to the batter before frying for added flavor and texture.
Spice VariationSpice Variation
Incorporate 1/2 teaspoon of crushed fennel seeds (saunf) or 1/4 teaspoon of turmeric powder into the batter for a different flavor profile and color.
Healthier VersionHealthier Version
For a lower-oil version, you can make these in an 'appe' or 'paniyaram' pan with a few drops of oil in each cavity, or try air frying at 180°C (360°F) for 12-15 minutes, flipping halfway through.
Why this is on our healthy list.
Rich in Plant-Based Protein
Urad dal is an excellent source of plant-based protein, which is essential for muscle repair, building tissues, and overall body function.
Good Source of Dietary Fiber
The dal provides significant dietary fiber, which aids in digestion, promotes a healthy gut microbiome, and helps in maintaining stable blood sugar levels.
Energy Boosting Iron
Urad dal is a good source of iron, a mineral crucial for producing hemoglobin and preventing anemia. A sufficient iron intake helps combat fatigue and boosts overall energy levels.
Frequently asked questions
One serving of approximately 5 fritters (70g) contains around 180-220 calories. The exact count can vary based on the amount of oil absorbed during frying.