Masur Dailor Bor (Red Lentil Fritters)

Masur dailor bor, prepared from masur dal (red lentil or Egyptian lentil) paste is a regular serve in Assamese cuisine. Mostly used as a starter, this is quite handy when guests drop in for a quick dinner/lunch.  If you haven’t tried it, you should certainly do so; it’s way better than the besan-made fritters we are so used to having! Here’re some steps that I use to prepare this mouth-watering fritter!

Ingredients:

• Red lentils (Masur Dal) – 250 gm
• Rice Powder (optional) – 10 gm
• Green Chillis – 4-5 (or depending on how hot you want it)
• Baking Powder or Soda – 1 pinch
• Onions – 2 (medium sized)
• Mustard Oil (one cup for frying)
• Salt to taste
• Coriander leaves (one bunch – the more the better)

Method: Soak the lentils overnight and then grind in a mixer grinder till you get a course paste. In a bowl, add the lentil paste, rice powder (this makes it more crispy), baking soda, chopped onions, green chillis and coriander leaves. Then add salt and water and mix everything with a spoon (you can use your hand but I prefer spoon). The consistency of the batter should be thick. Heat oil; it should be really hot. Lower or adjust gas temperature as you fry the fritters. Serve hot as a starter or with dal and rice for a sumptuous lunch/dinner!

Green Gram Fritters (Mogu-r Bor)

One day I just experimented with some leftover soaked green grams (green moong dal) and I was surprised by the result. Nowadays these fritters are a regular serve when guests come visiting…

Ingredients:

• About 100 gm green moong dal (soaked overnight)
• About 1 tablespoon gram flour (besan) or just enough to cement or hold the dal paste together
• Half a teaspoon rice powder (this makes the fritters crispy)
• 2-3 onions finely chopped
• 6-7 green chilies
• Plenty of coriander leaves
• Salt
• 2-3 tablespoons of Mustard oil

Method
After soaking the dal overnight, drain off the water and let it dry. Grind the dal and the green chilies, preferably in a pounder and not a mixie. I feel the coarseness adds to the taste; but it’s up to your discretion. In a bowl, add the dal mixture with salt, gram flour, rice powder, onions and chopped coriander leaves. Mix them together with some water; make the paste thick so they hold together when you fry them. Serve hot with green chutney or any sauce of your choice!

Chicken Pakora

This is an all-time favorite snack of mine. Crunchy and soft, this is a must-try for all chicken lovers.

Ingredients:
• 250 gram boneless chicken (cut into medium sized pieces)cleaned and washed
• One-two teaspoon corn flour
• Two-three tablespoon mustard oil (one may even use refined oil)
• Ginger
• Garlic
• Salt to taste
• 1/4th teaspoon turmeric powder
• Coriander leaves to garnish
• Chili powder (optional)

Method:
Marinate the chicken pieces with salt, a dash of mustard oil, turmeric powder, ginger-garlic paste (make a ginger-garlic paste beforehand) and keep them for about 2 hours (the more the better).
Heat the oil in a pan. Take the corn flour in a bowl and dip the chicken pieces into it and then fry them by turn. When they turn brownish and crispy, take them off the pan. Garnish with coriander leaves and serve real hot!

Cauliflower Fritters (Phulkobir Bor)

This is something that’s saved me umpteen times when guests have come down unannounced. Quick and easy to cook, this can be used as starters, snacks for your cocktail parties or as add ons to your meals.

Ingredients

• Half a cauliflower (medium sized)
• Two-three eggs – One may even use gram flour (besan) in place of the eggs
• Salt to taste
• Mustard oil/refined oil

Method:

Take the cauliflower florets and boil them with a pinch of salt. Once boiled, keep them aside.
Break the eggs in a bowl, add salt and beat them. Dip the boiled cauliflower florets into the egg mix and fry them in hot oil. Take them off when golden brown. Garnish with coriander leaves and serve hot.