A classic, bengali, crispy, finger food bite that no-one can resist... they truly are irresistible!
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.
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.
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.
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.
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.
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.
Use a quality kitchen towel like 'plenty' and drain the boras.
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 :-)