Cookbook:Sylheti Onion and Rice Fritters
| Sylheti Onion and Rice Fritters | |
|---|---|
 | |
| Category | Rice recipes |
| Servings | Varies |
| Time | About 3–10 hours |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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
[edit | edit source]- 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
[edit | edit source]- Blend the onions, ginger, and garlic, then add them to a saucepan with the boiling water.
- Season the mixture with salt and turmeric powder. Optionally incorporate panch puran.
- Stir plain flour, rice flour, and/or ground rice into the saucepan, forming a spongy, soft paste.
- Once the paste is fully cooked, remove it from the saucepan and let it cool.
- Knead the paste on a floured surface until it comes together into a dough.
- Flatten or roll out the dough, then cut out pieces.
- Deep fry the dough pieces in hot oil, then drain and serve.
Notes, tips, and variations
[edit | edit source]- The dough pieces can be frozen and stored before frying.