Dalir Bora (Crispy Lentil Dumplings)

Growing up, these have been traditionally cooked in our household and enjoyed during the month of Ramadan at Ifthar time (breaking of the fast).  Maybe it’s the specialness of the holy month or maybe because we’ve been starving all day that these taste so delicious – because whenever we’ve cooked them outside of Ramadan they’ve never tasted as good!

You may also notice that this recipe is almost the same as Fiyaizis I posted some months ago.  Fiyaizis are much crispier in texture (due to lentils being only half blended) and they’re served in Bangladesh.  Dalir Boras are much softer in comparison and I’ve only ever had them in our home and relative’s houses in Birmingham (UK) where I grew up!

Dalir Bora

(Crispy Lentil Dumplings)

Serves: approx 15 (depending on size preferred)

Prep/Cooking Time: approx 20 minutes

Ingredients:

½ cup red split lentils

½ cup water

2 tbs plain flour

½ medium onion chopped

½ heaped tsp salt

½ tsp haldi (turmeric powder)

1 tsp dhaniya (coriander powder)

1-2 green chillies chopped

handful of chopped coriander

Oil for shallow frying

Preparation:

Blitz lentils and water in a blender until a fine smooth paste.  Place in a mixing bowl. Add all other ingredients and mix thoroughly.  (Get stuck in and use your hand! Like pastry – your hand helps to check the consistency is right.)

 

Heat oil in pan.  When oil is heated reduce to medium setting and form a small ball with some of the mixture.  Flatten the ball with your thumb to create a kebab shape approximately 1cm in thickness.

Shallow fry 1 Dalir Bora until golden on both sides for approximately 3 minutes.  Remove from heat and taste.  If you’re happy with the seasoning carry on cooking!

 

At home, we tend to enjoy these as they are – no dips required!