Cookbook:Sylheti Onion and Rice Fritters

Sylheti Onion and Rice Fritters
Category	Rice recipes
Servings	Varies
Time	About 3–10 hours
Difficulty

Cookbook | Ingredients | Recipes

Sylheti salty rice cake, locally known as nunor bora among other names, is a cherished savoury rice flour fritter originating from Sylhet. This delectable treat, often paired with tea, boasts a golden hue thanks to the infusion of turmeric, and it holds a special place in Sylhet's culinary heritage. It garners particular popularity during festive occasions, such as Eid, in the Sylhet region, providing a delightful taste of the local culinary heritage.

Ingredients

• 2 medium-sized onions, chopped
• 1 thumb-sized piece of ginger
• 570 ml boiling water
• Salt to taste
• Turmeric powder
• Panch puran (optional)
• 300 grams rice flour
• 120 grams ground rice
• Chopped coriander (optional)
• Water

Preparation

1. Blend the onions, ginger, and garlic, then add them to a saucepan with the boiling water.
2. Season the mixture with salt and turmeric powder. Optionally incorporate panch puran.
3. Stir plain flour, rice flour, and/or ground rice into the saucepan, forming a spongy, soft paste.
4. Once the paste is fully cooked, remove it from the saucepan and let it cool.
5. Knead the paste on a floured surface until it comes together into a dough.
6. Flatten or roll out the dough, then cut out pieces.
7. Deep fry the dough pieces in hot oil, then drain and serve.

Notes, tips, and variations

• The dough pieces can be frozen and stored before frying.

See also

• Sylheti Fried Rice
• Sylheti Handesh