Sylheti Onion and Rice Fritters (Nunor Bora)
Photo: এম আবু সাঈদ, CC BY-SA 4.0
Nunor bora is a savoury rice fritter from Sylhet in northeastern Bangladesh, and it is a regular on the table at Eid. The dough starts as a cooked paste of blended onion and ginger, turmeric and rice flour, which gives the fried pieces a golden colour and a savoury, onion-scented bite. Cut shapes freeze well before frying, so you can make a batch ahead and fry them fresh to serve with tea.
Instructions
Blend the onions and ginger to a rough purée. The method also mentions garlic, though the ingredient list does not give a quantity, so add it only if you wish. Stir the purée into the boiling water in a saucepan.
Season the mixture with salt and turmeric powder, which gives the fritters their golden colour. Add panch puran if you like, and chopped coriander if you are using it.
Stir in the rice flour and ground rice. The source also allows plain flour in place of or alongside these. Keep mixing until the contents form a soft, spongy paste.
Cook the paste in the saucepan until it is fully cooked, then lift it out and leave it to cool until it can be handled.
Knead the cooled paste on a floured surface until it holds together as a smooth dough.
Flatten or roll out the dough and cut it into pieces. The cut pieces can be frozen at this stage and fried later.
Deep fry the pieces in hot oil until cooked and golden. Drain them and serve.
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