Authentic Bengali Rosh Bora Recipe: A Step-by-Step Guide

Ingredients

  • 1 cup Urad Dal
  • 2 Green Chillies
  • 1 inch Ginger
  • 1/2 teaspoon Asafoetida (Hing)
  • Salt to taste
  • 1 tablespoon Sugar
  • 2 cups Mustard Oil (for deep frying)
  • 2 cups Panch Phoron masala
  • 2 Dry Red Chillies
  • 1/2 cup Tamarind Paste
  • 1 cup Water
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Red Chilli powder
  • Salt to taste
  • 1/2 teaspoon Sugar

Steps and instructions

  1. Soak the Urad Dal for 4-5 hours or overnight in water.
  2. Drain the water and grind the Urad Dal into a paste along with Green Chillies and Ginger. Ensure the paste isn't too smooth.
  3. Add Asafoetida, Salt, and Sugar to the paste and mix well.
  4. Heat the Mustard Oil in a pan for deep frying.
  5. Drop small portions of the Urad Dal paste into the hot oil using your hands or a spoon. Fry till they turn golden brown.
  6. Remove the fried balls (Bora) and keep them on a paper towel to absorb excess oil.
  7. For the gravy, heat 2 tablespoons of Mustard Oil in a pan and add the Panch Phoron Masala and Dry Red Chillies. Saute for a few seconds until they start to splutter.
  8. Add the Tamarind Paste, Water, Turmeric powder, Red Chilli powder, Salt, and Sugar. Stir well and bring the gravy to a boil.
  9. Add the fried Bora to the gravy and cook on low heat for 5-7 minutes.
  10. Turn off the heat and let the Bora soak in the gravy for 10-15 minutes before serving.

Tools for making

  • Mixing Bowl - A large bowl for soaking and mixing the Urad Dal paste.
  • Grinder or Food Processor - To grind the soaked Urad Dal, Green Chillies, and Ginger into a paste.
  • Deep Frying Pan - A heavy-bottomed pan for deep frying the Urad Dal balls (Bora).
  • Slotted Spoon - A spoon with slots or holes to remove the fried Bora from the hot oil.
  • Paper Towels - For draining excess oil from the fried Bora.
  • Cooking Pan - A medium-sized pan for making the gravy.
  • Stirring Spoon - A spoon for stirring and mixing the ingredients in the gravy.

Recipe variations

  • Replace Urad Dal with Moong Dal or Chana Dal for a different flavor and texture.
  • Add finely chopped onions, cilantro, or grated vegetables like carrots or zucchini to the Urad Dal paste for added crunch and flavor.
  • Experiment with different spices like cumin powder, coriander powder, or garam masala to enhance the taste of the Bora.
  • Try shallow frying the Bora instead of deep frying for a healthier option.
  • For a gluten-free version, use rice flour or besan (chickpea flour) instead of Urad Dal.
  • Make a vegan version by substituting the ghee or butter with oil and skipping the Asafoetida (Hing) or using a gluten-free version of it.
  • Instead of the tamarind gravy, serve the Bora with a tangy tomato-based sauce or a yogurt-based dip.
  • Add cooked and mashed potatoes to the Urad Dal paste to make the Bora more filling and hearty.
  • For a spicy kick, include finely chopped green chillies or red chilli flakes in the Urad Dal paste.
  • Make a sweet version by omitting the salt, chillies, and spices. Serve the fried Bora with a sweet syrup or drizzle honey over them.

Recipe overview

Rosh Bora is a delightful Bengali delicacy that combines the goodness of lentils with a tangy tamarind sauce, offering a perfect blend of flavors. This recipe involves creating small balls, or 'Bora', from a spiced Urad Dal paste, which are then fried to a golden brown perfection and soaked in a lightly spiced tamarind gravy. Despite its exotic flavor profile, the Rosh Bora recipe is quite straightforward, making it a wonderful dish to prepare when you want something special yet uncomplicated. It's a beautiful addition to any festive meal or a dinner party, sure to impress your guests. So let's dive into the process of making this savory-sweet sensation!

Common questions

  1. Can I use any other lentils instead of Urad Dal?
    It is recommended to use Urad Dal for authentic Rosh Bora. However, you can experiment with other lentils, but the taste and texture may vary.
  2. Is it necessary to soak Urad Dal?
    Yes, soaking the Urad Dal helps in grinding it into a smooth paste and ensures the bora turns out soft and fluffy.
  3. Can I use vegetable oil instead of Mustard Oil for frying?
    Mustard Oil adds a distinct flavor to Rosh Bora. However, if you don't have access to it, you can use vegetable oil as an alternative.
  4. Can I skip adding Tamarind Paste?
    Tamarind Paste adds a tangy flavor to the gravy. If you prefer a less tangy taste, you can reduce the amount or skip it altogether.
  5. What can I serve Rosh Bora with?
    Rosh Bora is traditionally served with steamed rice, but you can also enjoy it with roti or bread.
  6. Can I make the Bora in advance?
    Rosh Bora tastes best when served fresh. However, you can make the Bora in advance and reheat them before adding to the gravy.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to soak and mix the Urad Dal paste.
  • Grinder or Blender - To grind the Urad Dal along with Green Chillies and Ginger into a paste.
  • Deep Frying Pan - A wide pan with high sides for deep frying the Urad Dal balls (Bora).
  • Slotted Spoon - A spoon with holes to remove the fried Bora from the hot oil.
  • Paper Towels - To absorb excess oil from the fried Bora.
  • Gravy Pan - A deep pan to prepare the tamarind-based gravy for the dish.
  • Stirring Spoon - A spoon for stirring and mixing the ingredients in the gravy.
  • Serving Bowl - A bowl for serving the Rosh Bora along with the gravy.

Origin stories

Rosh Bora, a delightful dish of sweet and spicy lentil fritters in a tangy sauce, hails from the enchanting land of West Bengal, India. The heritage and culture of Bengal is richly woven with a love for food, and Rosh Bora stands as an embodiment of this love. In Bengali, 'Rosh' translates to syrup, and 'Bora' to fritters, painting a vivid picture of the dish's unique combination of sweetness and spice. Traditionally, Rosh Bora is associated with the auspicious occasion of Makar Sankranti, a festival that marks the transition of the sun into the zodiac sign of Capricorn. On this day, families gather to celebrate new beginnings and the promise of a good harvest, with Rosh Bora adding a tasty touch to the festivities. The dish is a testament to the innovative culinary genius of Bengali cuisine, where even the humble lentil fritter gets a sweet and spicy makeover.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.