Bongs can have each and every part of fish and even tiny fish eggs (Fish Roe!) Fritters prepared with Fish egg or Fish R often which is known as Macher Dim er Bora is a popular Bong style appetizer. This particular delicacy is mostly prepared during rainy season as Fish Eggs/ Fish roe are available in abundant during Mansoon. In my place, we mostly have it in lunch as an accomplishment of rice or as a tea-time Snack with a cup of hot tea or coffee.
I prefer to purchase fish in bulk and while purchasing the fish during rainy season I mostly opt for the fish roe as well which I use to make either the fritters or Macher Dim er Bora or sometimes a stir fry. It is really easy to prepare Macher dim er Bora with some basic ingredients!
- Fish Eggs: 150-200 gm ( I've used Eggs of Rohu Fish/Rui Mach)
- Besan / Bengal gram flour: 4 tbsp
- Onion: 1(roughly chopped)
- Ginger paste: 1 Tsp.
- Garlic paste: 1.5 Tsp.
- Green Chilies : 3-4 (chopped)
- Posto/ Poppy Seed/ Khaskhas: 1 Tsp.
- Turmeric Powder: ½ Tsp.
- Salt : To taste
- Oil : For deep frying (preferably mustard oil or vegetable oil)
- Wash fish eggs carefully since those are really tiny and drain excess water from it.
- In a bowl mix fish eggs with chopped onion, garlic paste, ginger paste, chopped chilies, turmeric powder and poppy seed .
- Add salt and Gram Flour and make a thick batter.
- Heat oil in a frying pan and pour a tablespoon full of egg mixture to make Fritter (4-5 bora/vada can be fried simultaneously based on the diameter of the frying pan).
- Deep fry the fritters in low flame till the fritters cooked properly from inside and turn golden from both side.
- Take fritters out of the oil and place on a tissue paper to soak out the excess oil.
- Serve hot with rice and dal (preferably Mung/ Masoor Dal) or as a snack with tomato ketchup.