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About this recipe:
Doi Bora is a special kind of special dessert of snacks often made in Ramadan for Iftar. It is also eaten on the Bengali New Year's day, known as "Shubho Noboborsho" on the 14th of April.
1 cup of mashkolai dal, soaked for 5 hours
water as needed
1 teaspoon of dry red chili powder
salt as needed
2-3 cups of soy bean oil for deep frying
1 cup of sweet yoghurt (mishit doi)
1 cup of Greek yoghurt (tok doi)
5 dry red chilies, toasted and grinded into a powder
1 tablespoon of cumin seeds, toasted and grinded into a powder
a few mint leaves for decoration
Strain the dal and blend using a blender with 2 tablespoons of water. A liquid of thick consistency should form.
Mix in the dry red chili powder and salt. Beat well until a smooth and fluffy cream forms.
Meanwhile, boil 2 liters of water and set the hot water nearby where the bora will be fried.
Heat a deep frying pan with oil. Take 1 tablespoon full of the cream and drop a lump on to the hot bubbling oil. Repeat to add a few more “bora”.
Deep fry until bora(s) turn golden brown.
After deep frying, place each of the bora(s) in the bowl with the hot water. Soak for 1 hour.
Press the bora(s) just slightly so that the water is squeezed out.
Set aside the bora(s) in a serving dish.
Mix the sweet and Greek yoghurts together in a bowl. Add in dry red chili. Mix well with salt.
Pour the mixture on the serving dish with the bora(s).
Sprinkle the cumin powder and decorate with mint leaves.
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