Step-by-step guide to making Narkol’er bora or coconut fritters
These fritters are hot, salty, sweet and quite a hit amongst guests.
Coconut is a constant part of savoury cooking in our family mostly because we have always had coconut trees in our house. These coconut fritters are delicious as a snack with afternoon tea, or as a side with your rice and dal.
Makes: 6 fritters
Preparation time:10 minutes
Cooking time: 10 minutes
Ingredients
100 gms (1 cup) grated coconut
20 gms (2 tbsp) all-purpose flour
10 gms (2 tsp) rice flour
4 pcs green chillies (finely chopped)
1 pinch kaalo jeere (nigella seeds)
3 gms (½ tsp) salt
12 gms (3 tsp) sugar
3 tbsp oil for frying
Equipments required
Mixing bowl, skillet, draining rack/paper towels.
This recipe uses freshly grated coconut. Depending on the moisture content of the coconut, you may have to vary your use of the all-purpose flour and rice flour. If you feel the fritters are not binding together, add a little (a teaspoon at a time) extra flour or rice flour and try again.
When frying the fritters, resist the temptation to turn them often. Let the first side form a nice brown crust, before you turn them over to fry the other side.
Method
1. In a mixing bowl add all the ingredients, and combine them together using your hands.
2. Divide the mixture into 6 equal portions of about 25 grams each.
3. Shape each portion into a disc, making sure the edges and sides are straight. This is to allow the fritters to come in full contact with the skillet and brown evenly, which it wouldn’t do if the sides were bumpy.
4. Heat two to three tablespoons of vegetable oil in a skillet. Shallow fry the fritters on medium-low heat until both sides develop a rich brown crust.
Serve with rice and dal or with tea, as a snack.
Tell us more about your favourite dishes or recipes at food@gulfnews.com