Bora Saul Dish
Bora Saul is a crispy and crunchy snack that is often served as an Assamese appetizer or as a tea-time snack with mint or tamarind chutney. Bora Saul is a staple of Assamese cuisine and is enjoyed for its delicious combination of flavors and textures.
Equipment
- 1 Large Bowl
- 1 grinder
- 1 Frying Pan
Ingredients
- 1 cup white urad dal split black lentils
- 1 medium-sized onion chopped
- 3 medium-sized tomatoes chopped
- 2 green chillies chopped
- 2 tbsp mustard oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- Salt to taste
- Fresh coriander leaves chopped (for garnish)
Instructions
- Wash and soak the urad dal in water for at least 30 minutes.
- Drain the soaked dal and grind it into a smooth batter using a little water.
- Heat mustard oil in a large pan over medium heat.
- Once the oil is hot, add mustard seeds and cumin seeds and let them crackle.
- Add the chopped onions and fry until they turn golden brown.
- Add the chopped green chillies and tomatoes and cook until the tomatoes are soft.
- Stir in the turmeric powder and salt to taste.
- Pour the batter into the pan and give it a gentle stir.
- Cover the pan and let the batter cook for about 10 minutes or until it's cooked through.
- Once the batter is cooked, remove from heat and let it cool for a few minutes.
- Shape the batter into small round balls and deep fry until golden brown.
- Serve hot with mint or tamarind chutney.