Recipe

POPCORN LENTIL BALLS / DALIR BORA

A classic, bengali, crispy, finger food bite that no-one can resist... they truly are irresistible!

Yields2 Servings
Prep Time2 hrs 25 minsCook Time30 minsTotal Time2 hrs 55 mins
 1.50 cups Red Split Lentils
 4 Sliced Onions
 68 Birds Eye Chillies (optional)
 2 tsp Fine sea Salt
 1 tsp Turmeric
 2 tsp Hot Curry Powder
 1 tsp Cumin Seeds
 1 tsp Baking Powder
 1 tbsp Gram Flour (chickpea/besan)
 3 tbsp Plain Flour
 1 cup Chopped Coriander
 1 Crisp & Dry Oil
 0.13 cup Lemonade
1

Wash and rinse the lentils in several changes of water. Then allow the lentils to soak preferably overnight. Note: add plenty of water as lentils have a habit of soaking up lots of water. But one hour is still good.

2

Using a good blender, grind the lentils. Not too mushy and not too coarse. You need the lentils to still contain some texture. I did not add any water to the grinding process but if your blender does not fully blend then you can add 1tbsp of lemonade to aid the blending process.

3

Mix together all the ingredients. I like to use my hand because i feel you can really mix the ingredients really well. You can squeeze all the ingredients until the flavours are fully combined.

4

Note:
1. you can substitute the curry powder for 1 tsp of coriander powder and 1 tsp of cumin powder.
2. the onions must be sliced extremely thinly.
3. If you are gluten intolerant you can substitute the plain flour for more of gram flour.

5

Heat the oil. You do not want the oil to reach a smoking point or else the dallir boras will burn and brown too quickly and the insides will be too raw. Heat the oil for five minutes until hot and then turn the flame on low during frying process.

6

The perfect boras cook for a long time in the oil whilst they deepfry. Using your hands or a teaspoon create small balls and carefully pop them into the hot oil. fill the entire pot and let them slowly cook away. Sometimes this can take 15/20 minutes. Fear not they wont burn; rather, they will slowly cook and caramalise to produce spectacylar sweet boras.

7

Use a quality kitchen towel like 'plenty' and drain the boras.

8

Fry until all the batter is used up and serve warm. As the boras cool down they will taste sweet and moreish and lipsmackingly good. Enjoy 🙂

Hello My Hungries,

No i did not blend popcorn with my lentils if thats the crazy thought you had (i mean imagine if i did though, that would be pretty insane of me right?). The name popcorn daalir bora just really stems from the shape of this delectable appetizer or small chops or whatever you would like to call it. These little tasty treats can be enjoyed with rice and dhal or just on its own. They are particularly enjoyed (rather savagely by me if i must confess) during the Holy month of Ramadhan with kisoori (a rice and lentil risotto type dish). My first encounter with these little drops of savoury amazeballs was at my parents home when mum and dad would make them when there was a little leftover curry left and something extra had to be cooked to make the meal go further.

My parents and my bengali friends actually don't add any kind of flours to their dallier boras but I couldn't do that ; mine just won't bind (in fact i won't deny it, i have tried it and quite often if not always it just ends up being an entire disintegrated mess in the fryer and i don't want any of my followers to go through that, oh no no no). I find adding flour makes it wholesome and crispier. My sister in law makes the best dallier boras on this planet i tell ya and it's because she adds plain flour to hers. So i too have adopted her recipe and I also like to add a mixture of rice flour and gram flour. I conceited this recipe by adapting my pakora recipe whereby i add those flours too. I find the rice flour makes the boras crispy, the plain flour gives it the fluffy body and the gram flour gives it the pungent floury flavour common to most South East Asian snacks.

I decided to indulge yet again ( i mean when is Hungry Hijabi never craving for food? As I was craving for these, i thought what a perfect opportunity to share with you all my perfect recipe which i would describe to be easy peasy lemon squeezey. Just like most of my recipes which are geared towards the newly wedded housewives who cry with distress when they come to learning these great dishes. So, here is what you need and here is what you need to do!

Ingredients

 1.50 cups Red Split Lentils
 4 Sliced Onions
 68 Birds Eye Chillies (optional)
 2 tsp Fine sea Salt
 1 tsp Turmeric
 2 tsp Hot Curry Powder
 1 tsp Cumin Seeds
 1 tsp Baking Powder
 1 tbsp Gram Flour (chickpea/besan)
 3 tbsp Plain Flour
 1 cup Chopped Coriander
 1 Crisp & Dry Oil
 0.13 cup Lemonade

Directions

1

Wash and rinse the lentils in several changes of water. Then allow the lentils to soak preferably overnight. Note: add plenty of water as lentils have a habit of soaking up lots of water. But one hour is still good.

2

Using a good blender, grind the lentils. Not too mushy and not too coarse. You need the lentils to still contain some texture. I did not add any water to the grinding process but if your blender does not fully blend then you can add 1tbsp of lemonade to aid the blending process.

3

Mix together all the ingredients. I like to use my hand because i feel you can really mix the ingredients really well. You can squeeze all the ingredients until the flavours are fully combined.

4

Note:
1. you can substitute the curry powder for 1 tsp of coriander powder and 1 tsp of cumin powder.
2. the onions must be sliced extremely thinly.
3. If you are gluten intolerant you can substitute the plain flour for more of gram flour.

5

Heat the oil. You do not want the oil to reach a smoking point or else the dallir boras will burn and brown too quickly and the insides will be too raw. Heat the oil for five minutes until hot and then turn the flame on low during frying process.

6

The perfect boras cook for a long time in the oil whilst they deepfry. Using your hands or a teaspoon create small balls and carefully pop them into the hot oil. fill the entire pot and let them slowly cook away. Sometimes this can take 15/20 minutes. Fear not they wont burn; rather, they will slowly cook and caramalise to produce spectacylar sweet boras.

7

Use a quality kitchen towel like 'plenty' and drain the boras.

8

Fry until all the batter is used up and serve warm. As the boras cool down they will taste sweet and moreish and lipsmackingly good. Enjoy 🙂

POPCORN LENTIL BALLS / DALIR BORA

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