Ingredients with Measurements:
- 250g Shũṭki (dried small fish)
- 1 cup Besan (gram flour)
- 1 Onion, finely chopped
- 2 Green chilies, finely chopped
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 tsp Red chili powder
- 1 tsp Cumin powder
- Salt to taste
- Water as required
- Oil for deep frying
Special equipment needed:
- Deep fryer or a deep pan for frying
Step-by-step instructions:
1. Soak the Shũṭki in water for 10-15 minutes to soften them.
2. Drain the water and grind the Shũṭki in a mixer grinder to make a coarse paste.
3. In a mixing bowl, add the Shũṭki paste, besan, chopped onion, green chilies, ginger paste, garlic paste, red chili powder, cumin powder, and salt. Mix well.
4. Add water gradually to make a thick batter.
5. Heat oil in a deep fryer or a deep pan.
6. Take a spoonful of the batter and drop it in the hot oil.
7. Fry the bora on medium heat until golden brown.
8. Remove from oil and place on a paper towel to absorb excess oil.
9. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4-5 people
Nutritional information:
- Calories per serving: 200
- Total fat: 10g
- Cholesterol: 20mg
- Sodium: 300mg
- Total carbohydrates: 20g
- Protein: 8g
Substitutions for ingredients:
- Instead of Shũṭki, you can use any other dried fish.
- You can use corn flour instead of besan.
Variations:
- You can add chopped coriander leaves to the batter for a fresh flavor.
- You can add chopped mint leaves for a minty flavor.
- You can add chopped spinach leaves for a healthier version.
Tips and tricks:
- Make sure the oil is hot enough before frying the bora.
- Do not overcrowd the fryer or pan while frying.
- Add water gradually to make a thick batter.
Storage instructions:
- You can store the leftover bora in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the bora in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
- Serve the bora on a platter with your favorite chutney or sauce.
Garnishes:
- Garnish with chopped coriander leaves or mint leaves.
Pairings:
- Serve with hot steamed rice and dal.
Suggested side dishes:
- Cucumber raita
- Tomato chutney
- Mint chutney
Troubleshooting advice:
- If the batter is too thin, add more besan.
- If the batter is too thick, add more water.
Food safety advice:
- Make sure the fish is properly cleaned and soaked before using.
- Use fresh oil for frying.
Food history:
- Shũṭki Machh'er Bora is a popular Bengali snack that originated in West Bengal, India.
Flavor profiles:
- Spicy, savory, and crispy.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Bangladeshi