Bhaja/ Fries


Besoner Bora/Pokoras made with Chick Pea Flour

- Besan/ Chick Pea Flour- 2 cups
- Egg- 1
- Green Chillies- 4 to 5
- Coriander leaves chopped 1 tablespoon.
- Salt to taste
- Sugar- 1 teaspoon
- Cooking Oil- 2 cups Pour besan in a large bowl. Add water, mix thoroughly and make batter of a relatively thick consistency. Finely chop the onions and the green chillies.
Add the salt, sugar and the beaten egg into the besan mixture and whip the batter evenly. Now add the chopped onions, coriander leaves and green chillies. Again whip the whole mixture thoroughly.
Heat the oil in a Pan and then pick up the mixture with a spoon and pour in the oil. Fry them evenly on both the sides and serve them hot.




Musur Daler Bora/Pokoras made with Red Lentil paste





- Musur Dal- ½ kg
- Ginger- 100 gm
- Green Chillies- 4 to 5, thinly sliced
- Coriander leaves 1 bunch, finely chopped
- Onion- 4 to 5, thinly sliced
- Salt to taste
- Cooking Oil- 1½ cups


Soak the Musur Dal/Red lentil 2 hours before cooking. Once it is soaked put it in a foodporcesser and process it until you have a smooth paste of musur dal.
The paste cant be too runny or too tight. Add the chopped coriander leaves, green chillies and sliced onion in the dal mixture. Add the salt and whip the whole mixture thoroughly with your hand.
Heat the oil in a Pan and then pick up the mixture with a spoon and pour in the oil. Fry them evenly on both the sides and serve them hot.




Alur Bora/Pokoras made with potatoes





- Potato peels 1 cup
- Besan/ Chick Pea Flour ½ cup
- Dried Chiili powder- 1 teaspoon
- Klunji/ Kalo Jirey/ Onion Seeds- ½ teaspoon
- Posto/ Poppy Seeds- 2 teaspoon
- Turmeric Powder- ½ teaspoon
- Salt to taste
- Cooking Oil- 1½ cups


Process the potato peels in a food processor until they turn into a paste. Take out the mixture and pour it in a big bowl. Add the chilli powder, Kalo Jirey, Posto, Salt and Besan altogether. Add a little water and make batter of a relatively thick consistency.
Now heat the oil in a Pan and then pick up the mixture with a spoon and pour in the oil. Fry them evenly on both the sides and serve them hot.




Begun Bhaja/ Brinjal or Egg Plant fry





- Brinjals 2 (depends on the amount of Brinjal fries you want)
- Turmeric Powder- ½ teaspoon
- Salt to taste
- Cooking Oil- 1½ cups

Cut the brinjals into either rounds or lengthwise. Rub in turmeric and salt. Deep fry till tender.
Serve them hot with either Dal Bhat i.e. White rice and Dal or Luchi (Modified form of Poories).




Potol Bhaja/ Prwal fry





- Parwal/ Potol 4 (depends on the amount of Potol fries you want)
- Turmeric Powder- ½ teaspoon
- Salt to taste
- Cooking Oil- 1½ cups

Cut the Potols lengthwise and slit them diagonally. Rub in turmeric and salt. Deep fry till tender.
Serve them hot with either Dal Bhat i.e. White rice and Dal or Luchi (Modified form of Poories).




Aloo Bhaja/ Potato fry





-Aloo/ Potatoes 2 (depends on the amount of potato fries you want)
- Turmeric Powder- ½ teaspoon
- Salt to taste
- Cooking Oil- 1½ cups

Peel and cut the potatoes into 1 inch strips. They can also be cut into rounds. Rub in turmeric and salt. Deep fry till tender or crisp.
Serve them hot with either Dal Bhat i.e. White rice and Dal or Luchi(Modified form of Poories).




Beguni/ Brinjal Fritters





- Brinjal- 1
- Besan or Chick-Pea Flour- 1 cup
- Salt to taste
- Posto/Poppy Seeds- ½ teaspoon
- Kalo Jirey/ Kalunji- ½ teaspoon
- Cooking oil- 1 teaspoon to add in the Besan batter
- Cooking oil- 1½ cups

Pour besan in a large bowl and add 1 teaspoon oil. Mix thoroughly. Add water and make sure the batter is of a relatively thick consistency. Add the posto, kalo jirey and salt and whip batter well until bubbles appear on the surface of the batter. Set aside for ½ hour. Now cut the brinjal into very thin rounds . Dip the pieces in the batter and deep fry them. remove them until rich brown.
Its simply yummy......




Postor Bora/ Fries made with Poppy seed paste...





- Posto/ Poppy seed- 100 gm
- Green chilly- thinly sliced
- Salt to taste
- Onion medium sized- 1, thinly sliced
- Cooking oil- ¼ cup

Grind the Posto in a Spice Grinder or a Coffee Grinder. Mix water with the dry grinded Posto to make a paste tight enough to hold the chilli and onion slices. If it is not tight enough add some Standard flour( just enough to make it tight). Add salt and mix the mixture thoroughly.
Pour the oil in a non stick frying pan and allow it to be hot. Make flat circular shapes with them and then fry them until both the sides are brown and crispy.

This has to be served with white rice and Dal.