Kochur bora (colocasia or arvi boda or balls)

    Colocasia or kochu is a versatile vegetable that has so many uses in Bengali cuisine. Boda or bora can be a quick afternoon snack that is served with ketchup. However, it tastes great as a side dish with rice. This bora recipe has dal in it which gives it a comforting and delicious texture. Enjoy!


    Dhaka, Bangladesh
    1 person made this


    • 1/2 kg of kochu or colocasia
    • 1 cup of masoor dal, soaked for an hour
    • 1 tablespoon of turmeric powder
    • 1 tablespoon of red chili powder
    • Salt as needed
    • 1/2 cup of onion slices
    • 1 tablespoon of ginger paste
    • 1 tablespoon of garlic paste
    • 1 tablespoon of onion paste
    • 4-5 green chilies, chopped
    • 2 tablespoons of chopped coriander leaves
    • 2 cups of soybean oil or 500 ml of soybean oil


    1. Peel the skin of the kochu. Now grate it into thin slices. Set aside.
    2. Drain the water out from the soaked dal. Grind the dal in a sheel pata into a soft paste.
    3. Mix the dal paste with the yam slices. Also mix in the turmeric, red chili powders, salt, onion slices, ginger, garlic and onion pastes, and chopped green chilies and coriander leaves.
    4. Heat a deep frying pan.
    5. Make small balls in your palm from the dal-yam mixture. Place the balls in the hot oil. Deep fry until the kochur bora turns golden brown.
    6. Serve with ketchup.

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