Macher Dimer Bora: A Crunchy, Fish Roe Snack! Try this classic Bengali fish roe fritter recipe. This popular snack, also known as Pakoda or Bora, is made with fresh fish roe. Bengalis, who appreciate using every part of the fish, have turned the tiny eggs into a delicious treat. Known as Macher Dimer Bora, it's a much-loved dish featuring fish roe.
Jump to:
- Debjani's Note
- Watch how to make perfect Bengali Macher Dimer Bora Video Recipe!
- Ingredients, Preparation, and Variations
- Frequently Asked Questions
- Recipe Card
- Pairing as a Snack
- To serve Maacher Dimer Bawra as a side dish with a Bengali Meal
- Fritter recipes
- Have you tried the Bengali Fish Row Fritter recipe from Debjanir Rannaghar!
- Here's the Macher Dimer Bora Pin for your Pinterest Board!
Debjani's Note
Macher Dimer Bora is a Bengali favorite made with fish roe. In Bengali cooking, no part of the fish goes to waste, and the roe is particularly prized. This fried dish is typically made with fresh roe from Katla Maach or Rui Maach (big Carp). Enjoy it as a snack, a side with Dal, or even as part of a more elaborate meal.
Watch how to make perfect Bengali Macher Dimer Bora Video Recipe!
Ingredients, Preparation, and Variations
Macher Dimer Bora, made with fish roe, is a treasured part of Bengali culinary tradition. The culture embraces utilizing every part of the fish in their recipes, and fish roe holds a special place.
To prepare this delectable fried treat, the freshest roe from Katla or Rui fish is essential.
Macher Dimer Bora, or fish roe fritters, can be enjoyed in so many ways! Have them as a quick snack, a tasty side dish, or even transform them into other unique sides.
Making Macher Dimer Bora is surprisingly easy. First, the fish roe is carefully washed and drained. Then, it's mixed with a flavorful blend of spices and fresh herbs. The mixture is then formed into small, round balls and deep-fried until they turn a beautiful golden brown. Finally, these crispy balls are served with delicious accompaniments like chutney or a sprinkle of diced onions.
This savory dish is a beloved favorite in Bengali cuisine, often gracing special occasions like weddings and religious celebrations. Besides being a delicious treat, it's also a fantastic way to make good use of any leftover fish roe.
Frequently Asked Questions
Macher Dim simply means fish roe.
Macher Dimer Bora can be served as a snack or as a side dish with a Bengali meal.
The roe used to make these Bengali fritters usually comes from Rohu, Katla, or any other large carp fish.
Yes, Macher Dimer Bora is usually a deep-fried snack, but you can also pan-fry it! Watch the video to learn the secrets of making perfect Macher Dimer Bora.
Recipe Card
Macher Dimer Bora | Fish Roe Fritters
Macher Dimer Bora is a traditional Bengali dish that is made with fish eggs and a variety of spices. It is a type of deep-fried fritter that is enjoyed by many.
Ingredients
- 200 g Fish Roe I've used Roe of Rohu Fish/ Rui Mach
- 2 Onion
- 3-4 Green Chillies
- 1 tablespoon Garlic Paste
- 4 tablespoon Besan/ Bengal Gram Flour
- 1 teaspoon Posto / Poppy Seed/ Khuskhus
- 50 ml Mustard Oil for deep frying
- 1 teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- Kalojire/ Kalonji/ Nigella Seed: 1 Tsp.
- 1 teaspoon Salt or to taste
Instructions
- Wash and peel the skin of the onion.
- Roughly chop onion.
- Cut green chilies into small pieces after removing the stem.
- Now add chopped onion ad green chilies to the fish roe.
- Add Besan, Salt, Turmeric Powder, Red Chilli Powder, Nigella seed aka Kalojire, and also Posto aka Poppy Seed.
- Now add Garlic Paste and use your fingers to make a thick batter.
- Add some more Besan if the batter is runny. The batter should be this thick.
- Heat a pan and take sufficient mustard oil for frying.
- The oil should change color once properly heated.
- Now drop around 1 Tbsp. equivalent batter.
- Depending on the diameter of the pan you can fry 4-5 fritters in one go.
- Keep the flame on the lower side while frying the Maacher Dimer Bawora.
- Flip the fritters once fried from one side.
- Keeping the flame low fry, the fritters till they turn golden brown in color.
- The fritters are to be fried on low heat so that they are cooked from the inside as well.
- Strain from the pan once fried properly.
- Following the same process fry the remaining fish roe fritters in small batches.
- You can adjust the spices based on your preference.
- This fritter goes amazingly with a cup of hot tea or coffee.
- Serve it hot with Kashundi!
Video
Notes
Nutrition
Pairing as a Snack
To serve Maacher Dimer Bawra as a side dish with a Bengali Meal
Apart from steamed rice all you need-
Fritter recipes
- Bengali Pat Patar Bora (also known as Pat Pata Bhaja Recipe or Bengali Jute Leaves Fritter)
- Chicken Keema Pakoda (also known as Chicken Mincemeat Fritters)
- Bengali Chorbir Bora (also known as Mutton Fat Fritters)
- Kolar Bora (also known as Bengali Banana Fritters)
- Postor Bora (also known as Bengali Poppy Seed Fritters)
- Kumro Phuler Bora (also known as Bengali Pumpkin Flower Fritters)
- Maggi Pakora (also known as Instant Noodle Fritters | Noodles Pakora Recipe)
Have you tried the Bengali Fish Row Fritter recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Macher Dimer Bora Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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