8 Crunchy Bengali Bora Fritter Recipes For Monsoon Snacking
Image Credit: Pinterest/Debjanir Rannaghor

Monsoon in India signifies many things—lush green ambience, the end of summer heat, perfect cups of hot chai and of course, plenty of hot and crispy pakodas to go with it all. In fact, without pakodas would our monsoon evenings ever be complete? Of course not! When it comes to pakodas, there are so many varieties found across the length and breadth of India that we could never get bored of eating these crispy goodies with a chutney spread as well. One such variety of pakodas, known as Bora in Bengal, are must haves during monsoon. 

While there is no way to define a Bora, the general idea is that of a fried snack. While some Boras are dipped in batter and then fried, for others, the ingredients themselves make a batter or dough of sorts that can be deep-fried. What remains common among all the Bengali Boras is the fact that they are crispy, crunchy, delicious and meant to be had fresh off a wok full of hot oil. 

The best thing about Boras in Bengali cuisine is that not only are they made with fresh ingredients, but also seasonal ones that are available for only a limited time. That apart, Bengali Boras are also served as a part of a traditional Bengali meal. Treated like a delicacy to be enjoyed with dal and rice, Bora of every kind can therefore be seen on festive and wedding platters too.  

Wondering what these types of Bengali Boras are that you should be trying this monsoon? Here are eight delicious varieties that you must make to satiate your rainy day evening munchies. 

Video Credit: YouTube/Bong Eats

Kolar Bora

Kola refers to bananas in Bengali, so these Boras are made with ripe and sweet bananas. Ripe bananas are mashed and mixed with wheat flour, a bit of cardamom powder and milk to make a thick batter. This batter is then deep fried in the form of perfect globes to make Kolar Bora. These sweet Kolar Bora are enjoyed with piping hot cups of tea. 

Biuli Daaler Bora

Biuli dal refers to urad dal in Bengali, so these Biuli Daaler Bora are basically lentil fritters or dal vada from the region. The dal is soaked, ground and mixed with ingredients like onions, green chillies, turmeric powder, etc to form a thick batter that is then fried. In many homes, Thankuni leaves or centella leaves are also added to the batter. 

Posto Bora

Poppy seeds or posto is considered to be a very popular Bengali delicacy, so it is quite natural that there would be a crispy Posto Bora the cuisine has to offer. Soaked poppy seeds are turned into a thick paste and mixed with onions, chillies and mild spices and then shaped into little tikkis. The best thing about Posto Bora is that it can be shallow fried instead of deep frying, making it a healthier option for a snack too.  

Bok Phool Bora

Also known as Agastya or Agathi flowers, Bok Phool is a delicate white flower that is popular primarily because it can be turned into a delicious Bora. The stems of the flower are removed and then the flower is dipped in a gram flour batter before frying in oil until golden brown. Unique in taste and looks, this Bok Phool Bora is a must have. 

Taaler Bora 

Taal refers to sugar palm, and this Bengali Bora is made with the pulp of the palm fruit which is naturally sweet. Also known as Taaler Pitha, this one is also prepared especially for Janmashtami. To make this Taaler Bora, you need to mash the palm pulp, mix with jaggery, cardamom, nutmeg, coconut, wheat flour and rice flour, and then deep fry to perfection. 

Kumro Phool Bora 

Did you know that pumpkin flowers are not only a delicacy in Italian cuisine but also in Bengali cuisine? Known as Kumro Phool in Bengali, these flowers are turned into delicious Boras with the help of a gram flour batter. The stems of the flowers are removed and they are then dipped in a spiced gram flour batter before being fried to perfection. 

Maacher Dimer Bora

While the West has caviar, Indians have fish eggs—and the latter may not look that sophisticated but definitely taste amazing. Maacher Dimer Bora referes to fish egg fritters. The eggs are mashed up and mixed with chopped onions, chilies and mild spices before being fried to perfection. This one is also enjoyed with rice and dal for lunch or dinner. 

Paat Patar Bora

Paat refers to jute, and while many may not realize that the leaves of the jute plant are quite delicioius, Bengalis have turned them into crispy Boras! A spicy gram flour batter is first prepared and the Paat leaves are dipped into this batter. Golden fried to perfection, this Bengali Bora can give the North Indian Palak Patte Ki Chaat a run for its money!