Get ready to tantalize your taste buds with an authentic Bengali delicacy that promises to transport you straight to the vibrant kitchens of West Bengal! Bora with Podina Raita is not just a recipe; it's a crispy, flavorful experience that combines the rich tradition of Indian street food with a cooling, herbaceous yogurt accompaniment. Whether you're a culinary adventurer or someone looking to impress your friends with an exotic dish, this recipe is your ticket to becoming a home chef extraordinaire!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Bengali
Serves: 4 servings
Ingredients
- 1 cup split urad dal (black gram)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
- Oil for frying
- 1 cup yogurt
- 1/4 cup fresh mint leaves
- 1/4 teaspoon red chili powder
Instructions
- Begin by rinsing the split urad dal (black gram) thoroughly under cold running water. Soak the dal in enough water for at least 4-6 hours or overnight. This will help soften the dal and make it easier to grind.
- After soaking, drain the water and transfer the urad dal to a blender or food processor. Add a little water (about 2-3 tablespoons) to help with blending. Grind the dal into a smooth batter. The consistency should be similar to pancake batter. Transfer the batter to a mixing bowl.
- In a small pan, heat a teaspoon of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. Then, add the turmeric powder and mix well. Pour this tempering into the urad dal batter and add salt to taste. Mix everything thoroughly to combine.
- Heat oil in a deep frying pan over medium heat for frying the bora. To check if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface. If it does, the oil is ready.
- Using a spoon or your fingers, drop small portions of the batter into the hot oil, being careful not to overcrowd the pan. Fry the bora until they are golden brown and crispy on all sides, about 3-4 minutes. Use a slotted spoon to remove them and drain on paper towels to absorb excess oil.
- While the bora are frying, prepare the podina raita. In a mixing bowl, combine the yogurt with a pinch of salt. Finely chop the fresh mint leaves and add them to the yogurt. Mix well to combine.
- For an extra kick, sprinkle red chili powder into the yogurt mixture and stir to incorporate. Adjust the seasoning to taste.
- Once the bora are cooked and the raita is ready, serve the hot bora on a plate alongside the podina raita. Enjoy this delicious Bengali dish as an appetizer or snack!
Tips
- Soaking is Key: Always soak the urad dal for 4-6 hours to ensure a smooth, light batter that results in crispy boras.
- Batter Consistency Matters: Aim for a pancake-like batter - not too thick, not too thin. If it's too runny, add a bit more dal; if too thick, add water gradually.
- Oil Temperature Control: Maintain a medium heat while frying. Too hot, and the boras will burn outside while remaining raw inside; too cool, and they'll absorb excess oil.
- Mint Freshness: Use fresh mint leaves for the raita to get that vibrant, aromatic flavor that elevates the entire dish.
- Serving Suggestion: Serve boras immediately after frying for maximum crispiness, and keep the raita chilled for a delightful temperature contrast.
- Customization: Feel free to adjust the red chili powder in the raita to match your spice tolerance.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
