DAALER BORA (LENTIL FRITTERS)
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A deceptively simple recipe for delightful crispy Daaler Bora (lentil fritters). An ideal vegetarian side that also doubles up as an appetizer.
Lentils or Daal is manifold in every Indian kitchen, and there are far too many dishes of lentils to be made. If you are a regular on my blog, by now, you should know my love for lentils. I love my bowl of daal (lentil soup), and so much so that sometimes I like to pair lentils with lentils. In Bengal (Eastern part of India), daal-bhaat (lentils and rice) is accompanied by a bhaja (fried item). Often fried vegetables, fish, or papads are served with lentils and rice. However, there is another vegetarian delicacy that is a preferred side in a standard Bengali meal. That is none other than the Daaler Bora (Lentil Fritter). Steaming hot rice with daal and daal er bora (lentil fritter) on the side is the perfect comfort food for every Bengali.
The lentil fritters are vegetarian, gluten-free, and delicious. Perfectly crunchy, and airy they also make the perfect appetizers and snacks. It is not uncommon for the roadside food-stalls to sell these tasty morsels called Daaler Bora (Lentil Fritters) in little paper bags.
The lentil fritters can be made with almost all kinds of lentils but in Bengal, it is most commonly made with Masur daal (red lentils). In Southern India, Urad daal is used to make lentil fritters.
WHY SHOULD I MAKE IT?
If you have not tried the Daaler Bora before, I insist you should make them immediately because they are:
- Delicious
- Vegetarian
- Vegan
- Gluten-Free
- Quick and easy to make
- Perfect as a side with rice and daal
- Great appetizer
- Crowd-pleasing tidbit
ABOUT THE RECIPE
The perfect lentil fritters are crispy, crunchy, and airy. For the fritters to be airy, it is important to grind the lentils roughly. Too smooth a texture will not yield the best results.
Once the lentil paste is ready, add all the other ingredients and mix vigorously with your hands to incorporate air into the mixture. The paste will be fluffy.
There is a secret ingredient that helps to achieve a perfectly crunchy texture. It goes a long way in elevating the taste and texture of the fritters. The secret ingredient is Sooji (semolina), rice flour can also be used alternatively.
The other trick for making the best fritters is to heat the oil till smoking hot but fry the fritters in medium heat. This ensures that the fritters are beautifully crisped outside and fully cooked inside.
INGREDIENTS
The ingredients required for making lentil fritters are nothing fancy, they are available in every kitchen.
Masur daal (Red lentil) - Washed, drained, and soaked for at least 45 minutes.
Onion, ginger, green chilies, cilantro
Turmeric, chili powder, salt, and semolina.
Oil for frying.
HOW TO MAKE IT?
Blend the soaked lentils with ginger and green chili. The paste should not be smooth. A little rough paste with some whole lentils results in the best texture. Remove the paste in a big bowl.
Add the chopped onion, cilantro, semolina, turmeric, chili powder, and salt. Mix with your hands incorporating all the ingredients.
Heat oil in a pan enough for the fritters to float. Take a small spoonful of the paste and gently dunk into the oil. Fry till the fritters are bronzed.
Drain on a paper towel, serve hot.
AIR FRYER LENTIL FRITTERS
If you are using an air fryer to make these pakoras, add 2 tbsp of oil to the batter and follow these steps:
- Preheat the air fryer for 5 mins at 350F
- Line the tray with aluminum foil and grease with a cooking spray.
- Spoon the batter carefully making sure to keep the individual fritters a little apart.
- Air fry for 8 minutes at 350F flipping midway.
- Lower the temperature to 320F and air fry for another 2 minutes.
- When the fritters are golden brown and crispy they are done. Timings vary for different brands but should not be more than 10-12 minutes.
- Serve hot with chutney of your choice.
FREQUENTLY ASKED QUESTIONS
Why are my fritters uncooked inside?
One possibility is that you have made your fritters a little too big which is why the insides have remained uncooked. Ideally, each fritter should use less than a spoonful of batter.
The second and most common reason is frying the fritters at very high temperatures. This may lead to browning outside while the inside remains uncooked. To avoid this, make sure that the oil is hot when you release the batter but fry the fritters at medium flame.
How can I be sure that the oil is hot enough for frying the fritters?
The best way to test it is to drop a little batter
in the pan and if it fizzles and rises to the top then the oil is ready.
Can I skip the onions in this recipe?
Yes, you may skip the onions if you wish but, they do add to the taste and texture.
What other types of lentils can I use to make fritters?
Other than Masur Daal (red lentils), you may use Moong Daal (Yellow lentils), Matar Daal (split peas), or Urad Daal (split black gram).
Is this recipe gluten-free and vegan?
This recipe is 100% gluten-free, high in fiber and protein, and vegan.
Can I make the batter in advance?
You can make this batter in advance and refrigerate until needed. The batter may seem watery when you take it out of the fridge, just mix vigorously with your hand so that it holds together as you fry it.
What condiment can be served with Daaler Bora?
You may serve the humble ketchup with the fritters. You can also serve them with Cilantro-mint Chutney, Sriracha, or Tamarind-Dates Chutney.
SERVING SUGGESTIONS
Rice, daal, and lentil fritters make the quintessential Bengali comfort-food. Hence, if you are looking for some quick lunch ideas, this is a great option for you.
These fritters also work well as appetizers. Serve them hot with a sprinkle of chaat masala with your favorite chutney on the side. Do not forget the hot cup of chai (tea) though.
FRITTER-STUFFED PITA
You may use your lentil fritters in a pita. Surprising? Not really, just replace falafel and the rest is all the same. Finely shred cabbage and slice some onions, tomatoes, olives, and cucumber. Spread a generous layer of hummus on the pita bread and stuff with the veggies and fritters. Drizzle with some mayonnaise and chopped fresh cilantro. Roll up and enjoy your fritter-stuffed pita.
STORING SUGGESTIONS
It is best to make the fritters fresh but if you do have some leftover batter, you can store it in the fridge for about a day in an airtight container.
Before proceeding to fry, mix the batter vigorously with your hands so that it is not watery.
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DAALER BORA (LENTIL FRITTERS)
Ingredients
- 1/2 cup red lentils soaked for at least 45 minutes
- 1 small knob of ginger
- 2 green chilies finely chopped
- 1 tbsp sooji (semolina)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 small onion finely chopped
- 1/2 cup cilantro finely chopped
- Oil for frying
- Salt to taste
Instructions
- Blend the soaked lentils with ginger and green chili to a rough paste. Remove the paste in a big bowl.
- Add the chopped onion, cilantro, semolina, turmeric, chili powder, and salt. Mix with your hands incorporating all the ingredients.
- Heat oil in a pan enough for the fritters to float. Take a small spoonful of the paste and gently dunk into the oil. Fry till the fritters are bronzed.
- Drain on a paper towel, serve hot.
Notes:
- Drop a little batter in the pan and if it fizzles and rises to the top then the oil is ready for frying the fritters.
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