Nunor bora
- Afia Begom - Afelia's Kitchen
Save recipe
Makes 70-80
Easy
Prep: 55 mins
Cook: 35 mins
plus freezing
A star rating of 4.8 out of 5.4 ratingsRate
loading...
Enjoy these moreish savoury rice flour snacks with curry or a chilli sauce. Nunor bora are a popular snack in Bangladesh and are often served for Eid
Freezable
Dairy-free
Egg-free
Gluten-free
Vegan
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Bengali roast chicken
A star rating of 3.7 out of 5.7 ratings
Chicken pakoras
A star rating of 5 out of 5.6 ratings
Akhni fulab (lamb pilau)
A star rating of 4.2 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 large or 4 small onions
chopped
-
1 thumb-sized piece of ginger
peeled
-
1½ tsp turmeric
-
½ tsp panch puran
ground (optional)
-
300g rice flour
plus extra for rolling
-
120g ground rice
-
3 tbsp chopped coriander
(optional)
-
vegetable oil
for frying
-
ketchup or chilli sauce
to serve (optional)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal39
- fat2g
- saturates0.1g
- carbs5g
- sugars0.4g
- fibre0.3g
- protein0.4g
- salt0.1g
Ad
Method
-
step 1
Bring 570ml water to the boil in a large saucepan. Blend the onion and ginger in a small food processor to form a paste, adding a splash of water if needed. Alternatively, finely grate the onion and ginger.
-
step 2
Add the onion and ginger to the boiling water along with 2 tsp salt, the turmeric and panch puran, if using. Simmer for 10 mins until the onions are translucent and cooked through.
-
step 3
Reduce the heat to low and add the rice flour, followed by the ground rice – they will be absorbed into the liquid immediately. Stir thoroughly to ensure there are no dry patches. Add the chopped coriander, if you like. Mix well, cover (ideally with a glass lid) and cook for a further 15-20 mins until aromatic and water droplets form on the lid. To check the dough is fully cooked, roll a little of it back and forth between your fingers, it should come together quite easily. If it feels too sticky, add some more rice flour to absorb the moisture; if it feels too dry, sprinkle a little water over and allow to steam for a few more minutes.
-
step 4
Take around a seventh of the mixture out of the pan and allow to cool slightly on a work surface dusted with a little rice flour. Knead the mixture with the base of your palm to form a dough. Keep kneading until you have several balls of dough.
-
step 5
Roll the dough out to a 3-4mm thickness, then cut out rounds using a fluted or round pastry cutter about 7cm wide, starting at the edge of the dough and working in. Decorate with a cookie stamper, if you like. Repeat with the remaining dough. The nunor bora can now be frozen – lay them on plastic chopping boards and freeze until hard, then transfer to freezer bags or containers and freeze completely. Defrost for 1-2 minutes before frying.
-
step 6
To cook the nuna bora, heat the oil in a large wok or deep saucepan. Fry in batches for 2 mins on each side, or until puffed up and crisp. Move to a plate lined with kitchen paper while you cook the rest. Serve with ketchup, chilli sauce or your favourite curry.
RECIPE TIPS
PANCH PURAN
Panch puran (or panch phoron) is a South Asian whole spice blend, usually comprising brown mustard, cumin, fennel, fenugreek and nigella seeds. It adds a lovely aromatic flavour to the nunor bora, without being overpowering.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.4 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...