Cookbook:Sylheti Onion and Rice Fritters

Sylheti Onion and Rice Fritters
CategoryRice recipes
TimeAbout 3–10 hours

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 edit

Preparation edit

  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 edit

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

See also edit