Bongs can have each and every part of fish and even tiny fish eggs or roe for that matter! Fritters are prepared with Fish roe often which is known as Macher Dimer Bora. Mostly prepared during rainy season as Fish Roe are available in abundant during Monsoon. In my place, We mostly have Macher Dimer Bora in lunch as an accomplishment of rice or as a tea-time Snack with a cup of hot tea or coffee.
- Fish Roe: 150-200 gm ( I've used Roe 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 sides.
- 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.
Fritter recipes apart from Macher Dimer Bora from Debjanir Rannaghar: