Doi Bora

On a hot summer day, a chilled bowl of Doi Bora from a roadside chaat stall feels like a little moment of refreshment. Soft, fluffy lentil fritters infused with aromatic spices are topped with cool yogurt and sweet-and-tangy tamarind chutney, creating a delightful balance of spicy, tangy, sweet, and creamy flavours.

Doi Bora has its roots in the culinary traditions of different parts of North and Western India, but it has found a special place in Kolkata’s vibrant chaat culture. The combination of tamarind chutney, roasted cumin, and black salt adds a distinctly Kolkata-style touch to this much-loved snack.

Ingredients

• 1 cup urad dal (biuli dal)

• 1 tsp ginger paste

• 2 green chillies, finely chopped

• Salt, to taste

• Shalimar's Sunflower Oil, for deep-frying

• 2 cups sour yogurt

• 1 tsp sugar

• ½ tsp black salt

• 1 tsp roasted cumin powder

• ½ tsp Shalimar's Chef Spices Red Chilli Powder

• 4 tbsp tamarind chutney

• 2 tbsp fresh coriander, finely chopped

• ½ cup bhujia or sev

  
  

Method

1. Soak the urad dal for 5–6 hours. Drain thoroughly and grind into a smooth paste.

2. Add ginger paste, green chillies, and salt. Whisk the mixture well until light and fluffy.

3. Heat Shalimar's Sunflower Oil in a deep pan. Shape the mixture into small round fritters and fry until golden brown.

4. Soak the fried boras in warm water for about 10 minutes to soften them. Gently squeeze out the excess water.

5. Whisk the yogurt until smooth. Add sugar and a little salt, then pour it generously over the softened boras.

6. Drizzle with tamarind chutney and sprinkle with black salt, roasted cumin powder, and Shalimar's Chef Spices Red Chilli Powder.

7. Garnish with bhujia or sev and chopped coriander.

8. Chill before serving and enjoy this refreshing Kolkata-style chaat.