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Roasted Bori (ভাজা বড়ি)

Bori is very close to Bengali hearts. From plain Shaakvaja to Machher Jhol, Bori goes well with almost anything. Slightly fried and toasted, these Bori-s elevate the existing taste and flavour of a food. It adds crunch to the otherwise soft preparation of leafy vegetables like spinach. The main ingredient of Roasted Bori is pulses. You need good quality Matar Daal to prepare these. The difference between plain Bori and Roasted Bori is that this variety of Bori absorbs the taste and flavour of dry roasting or shallow frying in oil. You may not fry it in oil separately before adding it to the food.


Area of Procurement

Purba Medinipur

 

Specifications

Texture/Appearance

Roasted Bori-s have a rough and uneven surface with the signature angular peak or naak.

Colour

These Bori-s are yellowish from frying and roasting.

Flavour

Roasted Bori-s have the distinctive nutty smell of Matar Daal.

Cooking time

You may or may not fry it in oil before adding it to any food. It takes only a few minutes for proper frying.

How to store

It is a must to keep Roasted Bori-s in airtight containers.

 

Popular Dishes

Roasted Bori-s in fish curry or Machher Jhol is a delicacy. The jhol enters the Bori and makes it laden with the liquid. A bite of the Roasted Bori, a handful of the Jhol-makha Vaat, and a piece of fish- these together will take you to your childhood days when such a bite would mean the Jhol running down your hand. Fried and roasted Bori-s are perfect for other traditional Bengali food items like Lau Chochchori.

Rs. 79.00
Rs. 79.00
Tax included. Shipping calculated at checkout.
Weight
  • MRB100G
Tax included. Shipping calculated at checkout.