Ramadan Recipes: Nunor Bora
- Publish date: Friday، 17 November 2023 Last update: Tuesday، 10 December 2024
Nunor Bora is a delightful treat during Ramadan, perfect for sharing with loved ones. These savory rice flour snacks, a beloved tradition in Bangladesh, offer a mouthwatering experience when paired with curry or a zesty chili sauce. Especially cherished during Eid, Nunor Bora brings a tasty touch to festive gatherings, making celebrations even more special with their crispy goodness. Embrace the joy of Ramadan and Ramazan with this cherished snack that adds a delicious flair to your holiday gatherings.
Ingredients
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- 55 Minutes
- 20 Serving
- 39 Calories
- 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)
Nunor Bora
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Method & Directions
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- 35 Minutes
- Preparing the Flavored Base
تم نسخ الرابطBring 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.
- Infusing the Spices and Onions
تم نسخ الرابطAdd 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.
- Creating the Dough Mixture
تم نسخ الرابطReduce 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.
- Forming and Kneading the Dough
تم نسخ الرابطTake 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.
- Shaping and Preparing for Storage
تم نسخ الرابطRoll 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.
- Frying and Serving the Nunor Bora
تم نسخ الرابطTo 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.
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Nutrition Facts
| Calories | 39 |
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