Khoi-er Bora | Bengali Popped Rice Fritter Pakoda
Khoi-er Bora is a crunchy and savory fritter prepared with Khoi, also known as Popped Rice, and is a signature vegetarian and vegan Bengali Snack.
Servings 30 Portions
Calories 75kcal
Cost Rs 200
Equipment
- 1 Wok
- 1 Perforated Ladle
- 1 Bowl
- 1 Whisk
- 1 Spoon
- 1 Coconut Scrapper
Ingredients
- 150 g Khoi Popped Rice
- 5 Green Chillies
- 2 Tbsp. Ginger Paste
- 1 Tsp. Fennel Seed Mouri
- 1 Tsp. Salt
- 2 Tbsp. Rice Flour
- 200 ml Water
- 150 ml Vegetable Oil for deep-frying
Instructions
- Take 150g of Khoi in a bowl.
- Now add 2 cups of water and mix Khoi and water, then knead the Khoi to make a tight dough.
- Next, add 2 tablespoons of rice flour, which can help make the Khoi Fritters crispy, but this step can be skipped.
- Add 1 teaspoon of fennel seeds, also known as Mouri.
- Now add the juice from 2 tablespoons of ginger paste.
- Chop 4-5 green chilies and add them to the mixture.
- Now add 1 Tsp. Salt.
- Then, add 1 cup of grated coconut, also called Narkel bata/ Narkel Kora.
- Knead the mixture again to make a firm dough that can be used to form small balls for the fritters.
- Lightly mix in a few more pieces of Khoi to add extra crunch to the fritters.
- Form the mixture into small balls.
- Now heat sufficient vegetable oil in a pan to deep-fry the Pakoda.
- Fry Khoi-er Bora in hot vegetable oil over medium heat until they turn light brown.
- It will take one minute to fry per batch.
- The first few fritters may not come out perfectly, but once the pan is seasoned, you'll be able to fry the fritters easily.
- Serve the delicious Khoi er bora hot.
Video
Notes
- You can increase or decrease the number of green chilies.
- Though dedicated coconut can replace fresh coconut, however, it will not give the same flavor and texture.
- Instead of Fennel Seed, you can use Ajwain as well.
Nutrition
Serving: 20g | Calories: 75kcal | Carbohydrates: 3.7g | Protein: 0.3g | Fat: 7.3g | Saturated Fat: 1.4g | Cholesterol: 0mg | Sodium: 100mg | Fiber: 0.2g | Sugar: 0g
