Nunor Bora
Nunor bora are popular Bangladeshi savoury snacks made from rice flour. This recipe creates a spiced dough with onion, ginger, and turmeric, which is then rolled, cut, and fried until crisp. They are often enjoyed during Eid celebrations or as a tasty side dish. The method involves simmering aromatics, mixing in the flours, and kneading the dough before shaping and deep frying. You can serve them with ketchup, a chilli sauce, or your preferred curry. The preparation and cooking process takes about 90 minutes in total.
Ingredients
- 2 large or 4 small onions chopped
- 1 thumb-sized piece of ginger peeled
- 11/2 tsp turmeric
- 1/2 tsp panch puran ground (optional)
- 300g rice flour plus extra for rolling
- 120g ground rice
- 3 tbsp chopped coriander (optional)
- vegetable oil for frying
- ketchup or chilli sauce to serve (optional)
Method
- Place 570ml water into a large saucepan and bring it to a rolling boil. Process the chopped onion and peeled ginger in a small food processor to create a paste, using a splash of water if necessary. You can also finely grate them as an alternative.
- Stir the onion and ginger paste into the boiling water. Add 2 tsp salt, the 11/2 tsp turmeric, and the 1/2 tsp panch puran if using. Let this simmer for 10 mins until the onions have become translucent and are fully cooked.
- Lower the heat to its lowest setting. Mix in the 300g rice flour, then immediately add the 120g ground rice. they will quickly absorb the liquid. Stir well to eliminate any dry bits. Incorporate the 3 tbsp chopped coriander if desired. Cover the pan, ideally with a glass lid, and cook for 15-20 mins until fragrant and water droplets appear on the lid. Test the dough by rolling a small piece between your fingers. it should come together smoothly. If too sticky, mix in more rice flour. If too dry, sprinkle with a little water and steam for a few more minutes.
- Remove roughly one seventh of the cooked mixture from the pan. Let it cool briefly on a work surface lightly dusted with rice flour. Knead this portion using the base of your palm to form a dough. Continue kneading to produce several balls of dough.
- Roll a dough ball out to a thickness of 3-4mm. Use a fluted or round pastry cutter about 7cm wide to cut out rounds, beginning at the dough's edge. You may decorate them with a cookie stamper if you wish. Repeat with all the remaining dough. To freeze, place the uncooked nunor bora on plastic boards until solid, then transfer to freezer bags. Defrost for 1-2 minutes before frying.
- Pour vegetable oil into a large wok or deep saucepan and heat it. Fry the nunor bora in batches for 2 mins per side, until they are puffed up and crisp. Transfer to a plate lined with kitchen paper. Serve with ketchup, chilli sauce, or a curry of your choice.
Nutrition (per serving)
Calories39 kcal
Fat2 g
Carbs5 g
Sodium40 mg
Recipe details
Skill levelEasy
CategorySide dish
Cuisineindian
DietDairy-free, Egg-free, Gluten-free, Vegan, Vegetarian
