Cook's Hideout: Bengali Lentil Fritters Curry (Bora'r Jhol)

November 18, 2012

Bengali Lentil Fritters Curry (Bora'r Jhol)

I love dishes that include lentils and one of my favorite ways of enjoying them is in fritter form. So when I saw this recipe for lentil fritter curry or Bora'r Jhol on Sandeepa's blog, I wanted to make it for BM# 22.

Fritters are very similar to vadas that are made in Andhra with mixed lentils, but the use of spices for the curry makes this a very interesting and delicious dish. Sandeepa made the fritters or Daler Bora in the appam pan making them a little more healthier than the deep fried version. I followed suit and used my appam pan to make the fritters. 

For Lentil Fritters (Daler Bora):
Chana dal - ½cup
Masoor dal - ½cup (I only has 2-3 tbsp of masoor dal, so I added moong dal also)
Green chilies - 2
Ginger - 1" piece
Ground Cumin - 1tsp
Salt - to taste

For the Curry:
Onion - 1 medium, chopped
Potato -1 medium, peeled and chopped
Tomato - 2 medium, chopped
Green chilies - 2, slit
Ginger - 1" piece, finely grated
Panch Phoron - 1tsp
Hing - pinch
Ground Cumin - ½tsp
Ground Coriander - 1tsp
Red chili powder - ½tsp (or to taste)
Salt - to taste
  • To make Lentil fritters: Soak dals in water for at least 30 minutes. Then grind them along with the other ingredients into a coarse paste using little water. Ground paste should not be too watery or too thick. Heat oil in appam pan, fry the ground mixture until golden brown allover. Remove onto a paper towel and set aside.
  • To make the Curry: Heat 2tsp oil in a saute pan; add panch phoron and hing and once the seeds start to splutter, add the onions and green chilies. Once onions start translucent, add the potato and cook until tender, about 4-5 minutes.
  • Next add the tomatoes and all the dry masalas. Cover and cook until tomatoes turn mushy. Add salt and 1cup of water and bring the mixture to a simmer. Add the fritters, cook for another minute and serve immediately.
If the curry is being made ahead of time, remove the fritters after simmering them for a minute. Return them to the sauce while serving. This will avoid the fritters from absorbing all of the sauce. This curry tastes delicious with steamed rice.
Let's check out what my fellow marathoners have cooked up for BM# 22.



  1. It reminds me a little of the South Indian vada curry, though the masala is very different.

  2. Oooh the colors are so wonderful and tempting. An absolute new concept for me. Very well tried. I came across a similar recipe. Lets see how mine turns out. :)

  3. oh!! the color is so tempting and delicious!!! love this yummy curry!!

    Ongoing Event - CWF - Whole Wheat Flour
    Ongoing Event - Let's Party - Eggless Bakes and Treats

  4. Love this recipe and love the way you've made it healthier in aapam pan...the post is picture perfect. Please enable name/url option for bloggers like me who use other blogging platform. Jayanthi(

  5. Sounds like South Indian's paruppu urundai kuzhambu.. Fingerlicking curry.

  6. Oh this looks very nice Pavani. Must be an interesting curry with the vadas, that too made in aapam pan instead of being deep fried

  7. definitely a must interesting curry

  8. The appam pan idea is nice. Its still deep fried, but you get perfect shapes. Nice recipe!

  9. Very new to me.Looks yum and very healthy too.Beautiful clicks Pavani :)

  10. Oh I love that bowl with those pakoras! cute..I am sure the curry tasted much like our vada curry..


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