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Food Guide to Cooking

Step-by-step guide to making Narkol’er bora or coconut fritters

These fritters are hot, salty, sweet and quite a hit amongst guests.



A Bengali savoury - Narkol’er bora or coconut fritters
Image Credit: Supplied by Bong Eats

Coconut is a constant part of savoury cooking in our family mostly because we have always had coconut trees in our house. These coconut fritters are delicious as a snack with afternoon tea, or as a side with your rice and dal.

Makes: 6 fritters

Preparation time:10 minutes

Cooking time: 10 minutes

Ingredients

100 gms (1 cup) grated coconut

20 gms (2 tbsp) all-purpose flour

10 gms (2 tsp) rice flour

4 pcs green chillies (finely chopped)

1 pinch kaalo jeere (nigella seeds)

3 gms (½ tsp) salt

12 gms (3 tsp) sugar

3 tbsp oil for frying

Freshly grated coconut
Image Credit: Supplied by Bong Eats

Equipments required 

Mixing bowl, skillet, draining rack/paper towels.

This recipe uses freshly grated coconut. Depending on the moisture content of the coconut, you may have to vary your use of the all-purpose flour and rice flour. If you feel the fritters are not binding together, add a little (a teaspoon at a time) extra flour or rice flour and try again.

When frying the fritters, resist the temptation to turn them often. Let the first side form a nice brown crust, before you turn them over to fry the other side.

Method

1. In a mixing bowl add all the ingredients, and combine them together using your hands.

Mix all the ingredients in a bowl
Image Credit: Supplied by Bong Eats

2. Divide the mixture into 6 equal portions of about 25 grams each.

3. Shape each portion into a disc, making sure the edges and sides are straight. This is to allow the fritters to come in full contact with the skillet and brown evenly, which it wouldn’t do if the sides were bumpy.

Shape them into a disc-like shape
Image Credit: Supplied by Bong Eats

4. Heat two to three tablespoons of vegetable oil in a skillet. Shallow fry the fritters on medium-low heat until both sides develop a rich brown crust.

Shallow fry on a skillet
Image Credit: Supplied by Bong Eats

Serve with rice and dal or with tea, as a snack.

Insiya Poonawala and Saptarshi Chakraborty
They are founders of Bong Eats, a popular Indian food blog
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