How To Make Bangladeshi Lentil Fritters (Dhaler Bora) feat. Dina Begum

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Hey guys! Bangladeshi food is awesome and I feel like it's not well enough known,
so today's guest is gonna tell us all about it!
Welcome Dina Begum. *snap*
-What's up, Dina? -Hi Katie!
Dina is Bangladeshi, and Bangladeshi
culture is a part of a lot of London in Brick Lane specifically. So, tell us about
the Brick Lane cookbook. -Well, the Brick Lane cookbook is a real celebration of
food around East London and specifically focusing on Bangladeshi food that I grew
up with eating. -Today, we are going to make a more traditional
Bangladeshi dish: lentil fritters. -Lentil fritters, also known as Dhaler Bora. Really
crispy, crunchy and I think you're gonna love it.
So the first thing you do is soak the
red lentils. -Generally, if you're short on time you can just add hot water and
leave for about 20 minutes, which will kind of give you the same effect. So give
it a quick stir just so everything's blended in, then thinly slice your onions.
For dhaler bora you need to make sure the onions are sliced quite fine. This
recipe's actually based on my mother's. My grandma and everybody actually I know in
the family used to make these all the time.
It's a childhood favorite and a classic, always reminds me of Ramadan
because traditionally we have it for iftar when you break fast. In my Brick Lane
Cookbook, I say 3 to 4 chilies, but I've got 6 here purely because I know Katie
doesn't mind a little bit of spice, so this is for you, hopefully won't be too
hot, but you could add more obviously depending on how much spice you like.
These are called rocket chilies and I guess what you could call them if you
get in the supermarket. -These are quite spicy, but you don't need to de-seed them
unless you really don't like spice. Is your mom a good cook? -My mom is an amazing cook!
She cooks amazing Bangladeshi food and it's hard to kind of replicate what she
does, so I didn't even attempt to try it. I usually say it's my take on my version
of her food. -And grab your cilantro, or as they say here, coriander. -Chop it.
If you put the salt in the onions first and then mix them in with your hand, they
really become soft. So when you add the rest of ingredients it falls really
easily into the pan. -Now drain your lentils and coarsely grind them. Make
sure to avoid making a lentil purée. Dina says some lentil texture
is key. Now you'll add the lentils to your onions, which you can see have
become slightly translucent. -So you can see they're kind of coarsely ground, but
not completely smooth, as you can see a few whole ones in there, so that's not a problem.
Once that's well combined, add your spices.
Add a teaspoon or so of turmeric but keep an eye on the color and add
more or less, depending... -Make sure it's a little bit more proper yellow.
Another half a teaspoon and I think that should be fine.
I am gonna add probably
about a teaspoon of cumin. -Mix well and then get your chopped herbs and add that
Always add this last because then you don't kind of squash them to death.
They're very delicate so kind of fold them in. Just four tablespoons, roughly, of
flour -- plain flour today -- again like I said you can use chickpea flour or gram flour.
Or a mixture of both. Once the flour is well incorporated, head over to
the stove and pour vegetable oil into your heavy bottomed pan for frying the
fritters. -I'm gonna use my hands to fry it traditionally. That's how we do it, so
you kind of pick up little kind of clumps of it and drop it into the oil.
It gives you those crispy edges, rather than dropping with a spoon. Plus,
you get more in the pan quickly! We did a test fritter first to fry and then taste
to make sure the seasoning was right. -It's so good. -It's good? -Oh yeah, I think we're good to go.
Dina's tip to get them just right is to put the batter in very hot
oil, in batches. Once the batter is in, then reduce the heat to very low and
cook them for a few minutes. That way you get a really crisp outer shell but
they're cooked on the inside, too.
And keep an eye on them; you'll need to turn them a few times. -They're taking on
a very light golden hue at the moment, where you need them to be kind of a deep golden.
Oh my god! These looks so amazing. -Thank you! -And they smell amazing, too.
- Cheers! Or how do you say cheers in Bangladeshi? -You say Mojar Ranna, which isn't
technically "cheers," but it's what my mom says, which is kind of "good eating," or Bon Appetit.
-Good eating!! -Good eating! -Mojar Ranna!
Oh my gosh, these are so good. Listen to this...*crunch*
Very crunchy. And look at how the onions caramelize around the edges a little bit,
because you dropped it by hand. You get that kind of extra crispness. -Oh my god they're so good. -Thank you. -You
guys know where to find this recipe, you can find it from The Brick Lane Cookbook,
which is Dina's cookbook. And lastly, Dina, tell these fine folks what not to forget.
Keep it quirky. Do it! Bye!!
If you liked that video and enjoyed learning how to make
Bangladeshi lentil fritters give this video a big ol' thumbs up! And don't
forget to subscribe to this channel!! Thanks, guys!!
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How To Make Bangladeshi Lentil Fritters (Dhaler Bora) feat. Dina Begum

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