Food blogger, Barrister and Foozie contributor  Monisha Khandker is the pen and ink behind Twitter food blogger @lonelydiner.

Monisha’s favourite dish is Dahi Bora – deep fried ground lentil balls in a tamarind and cumin yoghurt sweetened with jaggery goor with fresh green chillies. Monisha tells her story, “It’s a typical Bengali dish, taught to me by my aunt Lilu at my dad’s home in Dhaka. The balls are soaked in the yoghurt and are all golden brown on the outside and soft, melting and fluffy on the side. Eating this is like having a big hug from someone you love… can’t help but be happy!”

Monica’s Dahi Bora
For the Bora:
3/4 cup of Urad daal
1 tsp ginger paste
1/4 tsp salt
1 pinch of baking powder
Oil for frying
Tamarind sauce/chutney and chopped mint to serve

For the yogurt:
4 cups of yogurt
1 tbsp chopped mint
2tsp special chaat masala (see below)
Salt to taste
2-3tbsp sugar
1/4 cup of water

Special chaat masala
1 tsp cumin
1tsp Indian five spice
5/6 dried red chillies
Dry roast and grind into a fine powder

1. Soak the daal overnight and blend into a smooth paste
2. Beat with a little water until fluffy
3. Mix into this the rest of the Bora ingredients and deep fry in hot oil until golden
4. Place the fried balls into a bowl of chilled water with 1tsp salt. Soak for 15-30 minutes
5. Drain and place onto a serving dish
6. To make the yogurt: whisk all of the ingredients for the yogurt and pour over the balls.
Garnish with the tamarind sauce, chopped mint and chaat masala



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