Bori Retro Recipe

Soak and drain lentils

Rinse 1 cup soaked dal thoroughly until water runs clear. Soak the dal in cold water for 2–4 hours (or overnight). Drain completely and pat slightly dry with a clean towel.

Grind to a coarse paste

Place drained dal in a food processor or wet grinder. Pulse to a coarse, slightly grainy paste — not fully smooth; you want some texture so the bori hold together. If needed, add 1–2 tablespoons water, but keep it thick.

Mix aromatics & binder

Transfer the dal paste to a bowl. Add 1/2 cup finely chopped onion, 3 minced garlic cloves, 1 tsp grated ginger, 1 tbsp chopped green chilies, 2 tbsp chopped cilantro, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp red chili powder, 1/4 tsp turmeric, and 1 tsp salt. Stir in 2 tablespoons gram flour (besan) to absorb moisture and help bind. The mixture should be thick enough to hold shape; add up to 1–2 tbsp water only if necessary.

Shape dumplings

Heat a nonstick skillet over medium heat and add 3 tbsp oil for shallow frying. Using damp hands or two teaspoons, form small quenelle-shaped or round dumplings (about 1–1.5 tablespoons each). Press lightly so they’re compact. Work in batches to avoid crowding.

Shallow-fry bori

When oil shimmers, place dumplings in the pan with space between them. Fry 3–4 minutes per side until golden brown and crisp on the edges. Turn gently to cook all sides; total time per batch about 8–10 minutes. Remove to a paper towel-lined plate to drain.

Keep warm

Keep fried bori on a low oven tray (100–120°C / 210–250°F) if making ahead to maintain crispness.

Make the glaze

In a small saucepan, combine 2 tbsp tamarind paste, 1.5 tbsp brown sugar (or jaggery), 1 tsp soy sauce, 1/2 tsp red chili flakes, and 4 tbsp water. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Let it reduce 3–5 minutes until slightly syrupy but easily pourable. Stir in 1/2 tsp toasted sesame oil off heat.

Coat the bori

Arrange fried bori on a serving plate. Using a spoon or small brush, lightly coat each dumpling with the warm tamarind glaze so they’re glossy but still retain some crunch. You can also toss gently in a bowl with just enough glaze to coat. Work quickly — too much glaze will make them soggy.

Finish & garnish

Scatter 2 tbsp thinly sliced scallions, 1 tsp toasted sesame seeds, and 1 tbsp chopped cilantro over the glazed bori. Add optional 2 tbsp crispy fried shallots or onion bhaji bits for texture. Serve with lime wedges on the side for a bright finish.

Serve the Bori Retro warm as an appetizer or snack. They are best eaten within 1–2 hours so they remain crisp. If storing, keep plain fried bori (unglazed) in an airtight container at room temperature for up to 2 days. Re-crisp in a 180°C (350°F) oven for 5–7 minutes before glazing.