Chhattisgarhi Bora Fried Urad Dal Fritter Street Snack

Ingredients

• 1 cup urad dal (split black lentil without skin — white in colour) — soaked for 4 hours
• 1 medium onion — finely chopped
• 3 green chillies — very finely chopped
• 1 inch ginger — grated
• 1 tsp cumin seeds
• 1/2 tsp black pepper — coarsely crushed
• 2 tbsp fresh coriander — finely chopped
• Salt to taste
• Oil for deep frying

Method

1. Soak the dal: Wash 1 cup urad dal thoroughly until water runs clear. Soak in 3 cups cold water for 4 to 5 hours. The dal will swell and become soft.
2. Grind the batter: Drain the soaked dal completely. Transfer to a blender. Grind with as little cold water as possible — add water just 1 tbsp at a time. Grind for 8 to 10 minutes until a smooth, very thick, fluffy white batter forms. The batter should be very thick — much thicker than dosa batter. When you drop a spoonful into water, it should float.
3. Add flavourings: Transfer the batter to a bowl. Add finely chopped onion, very finely chopped green chillies, grated ginger, cumin seeds, coarsely crushed black pepper and finely chopped coriander. Mix with your hands, incorporating air into the batter.
4. Add salt: Add salt and mix once more. Taste the batter — it should be well seasoned.
5. Heat oil: Pour oil into a deep pan to 8 cm depth. Heat to medium — test with a tiny drop of batter. It should rise to the surface in 3 seconds.
6. Shape the bora: Wet your hand. Take a portion of batter (about 2 tbsp) in your wet palm. Press it slightly flat into a round disc about 5 cm wide and 1 cm thick. Alternatively drop rounded spoonfuls directly into the oil.
7. Fry first batch: Drop 5 to 6 bora into the oil. Do not crowd. Fry on medium heat for 3 to 4 minutes on the first side until golden.
8. Flip and finish: Flip each bora and fry the second side for 3 to 4 minutes until deep golden all over. Total frying time is 6 to 8 minutes. The inside should be fully cooked through.
9. Drain: Remove with a slotted spoon and drain on paper towels.
10. Serve hot: Serve immediately with green coriander chutney and tamarind chutney. Bora is best eaten freshly fried.