Gohona Bori or Naksha Bori: A Rare Food Art from the State of West Bengal
Gohona Bori or Naksha Bori is a traditional Bengali Lentil dumpling mostly famous from Midnapur District. This is a famous food art.
Vigna Mungo/ Dhuli Urad Daal/ Kolai Daal: 2 Cup
Salt: 2 Tsp.
Poppy Seed/ Posto/ Khuskhus: ⅔ Cup
Vegetable White Oil: 1 Tbsp.
Vegetable White Oil: 1 Cup (for frying Bori)
Piping bag: 2
Wash Daal thoroughly and then soak in plain water overnight or for 6-8 Hours.
In the morning, strain water from soaked Daal completely and make a fine paste of Daal without using added Water. This step is very important since adding water will make a runny paste and Gohona Bori can’t be prepared with a Runny paste. I've used my food processor to make the paste.
Now take Daal paste along with salt in a Big Bowl and start beating it using a spoon until the mixture turns completely fluffy and light in texture.
Pour little mixture in a bowl full of water to check whether the mixture is floating or not. If the mixture is not floating over the water then few more minutes of beating is required. It took me around 10 minutes of vigorous beating to make perfect Paste.
I've used Normal Piping bags for creating the designs. Fill 2 piping Bags with the paste and tie the ends of the Bags.
Take a flat steel Plate and rub some oil over the plate and then sprinkle Poppy Seed in the plate to create the Poppy Seed Bed.
Now cut the cone (medium sized hole: ½ “) and start creating designs using the lentil paste on the plate. It is better to give sufficient space in between shapes. I've created 5 designs per plate and it took me 5 plates to create a design with the entire Daal Paste.
Keep a piece of Cotton and a toothpick handy while creating the designs and use those as and when required to make nominal modifications.
Sun-dry those lentil paste patterns for around 2-3 days in the direct sun. It took me 2 days to dry my Gohona Bori completely.
Gohona Bori can be stored in airtight containers and can be served after deep frying in oil along with Rice.
Recipe by Debjanir Rannaghar at http://kitchenofdebjani.com/2015/05/gohona-bori/