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  • Dina Begum

Sago & coconut Boras (fritters)



I remember when this recipe was all the rage in my family. My mum, aunts and their friends added it to their nasta (tea time snack) repertoire and waxed lyrical about the simplicity of it. Sago is often ignored in Bangladeshi cuisine and this reminds me how delicious it can be due to its unique texture. Bora - is usually referred to a small fritter or hand held snack.

Bangladeshis have a thing for coconut related sweets. Which is why the older generation almost always choose a bounty bar when offered chocolate. So this recipe is a winner if you like coconut. Crispy on the outside and soft and slightly chewy in the centre these make the perfect accompaniment to a nice cup of tea!

Ingredients (Makes about 20)

125g sago (soaked 20 mins)

50g coarse desiccated coconut

5 tbsp sugar

Rapeseed oil, to deep fry


Method

Drain the sago and put into a bowl. Add the coconut and sugar and mix together by hand, using a light touch to form a soft mixture. Scoop up a tbsp of and roll into a ball and slightly flatten. Make a batch of about 6 or 7 and set aside.


Heat the oil on medium high and once hot - you can test by adding a small piece of bread to the oil and the oil is ready if it the bread slowly rises to the surface. Set the stove to low-medium heat and carefully slide in the boras and cook for a minute before turning over.


You’ll need to cook them for 3-4 minutes, turning them a few times to ensure an even pale gold colour. Use a slotted spoon to remove them and place on a plate lined with kitchen paper. Enjoy hot!

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