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{{short description|Lentil dumpling popular in Bengali cuisine}} | {{short description|Lentil dumpling popular in Bengali cuisine}} | ||
{{Use Indian English|date=January 2020}} | {{Use Indian English|date=January 2020}} | ||
{{Infobox food | {{Infobox food | ||
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'''Bori''' ({{lang-bn|বড়ি}}) is a form of dried lentil dumplings popular in [[Bengali cuisine]]. It is made from a paste of [[urad dal]] and [[winter melon]] which is sun-dried for 3–5 days. Once fully dried, it can easily last for about a year.<ref>{{Cite news |url=https://indianexpress.com/article/lifestyle/food-wine/how-british-greed-spurred-the-creation-of-one-of-bengals-most-loved-dishes/|title=How British greed spurred the creation of one of Bengal's most loved dishes|date=2016-03-31|work=The Indian Express|language=en-IN|access-date=2019-03-12}}</ref> | '''Bori''' ({{lang-bn|বড়ি}}) is a form of dried lentil dumplings popular in [[Bengali cuisine]]. It is made from a paste of [[urad dal]] and [[winter melon]] which is sun-dried for 3–5 days. Once fully dried, it can easily last for about a year.<ref>{{Cite news |url=https://indianexpress.com/article/lifestyle/food-wine/how-british-greed-spurred-the-creation-of-one-of-bengals-most-loved-dishes/|title=How British greed spurred the creation of one of Bengal's most loved dishes|date=2016-03-31|work=The Indian Express|language=en-IN|access-date=2019-03-12}}</ref> | ||
== Recipe == | |||
The paste is laid out by hand on a mat in the sunlight. It sticks to the mat while wet but when the bori dries completely it can easily come off. In its simplest form bori takes the conical shape naturally occurring due to the way the paste is laid out.<ref>{{Cite news|url=https://www.business-standard.com/article/news-ians/iit-kharagpur-facilitating-filing-of-gi-application-for-goyna-bori-116073100770_1.html|title=IIT Kharagpur facilitating filing of GI application for 'Goyna Bori'|last=IANS|date=2016-07-31|work=Business Standard India|access-date=2019-03-12}}</ref> | The paste is laid out by hand on a mat in the sunlight. It sticks to the mat while wet but when the bori dries completely it can easily come off. In its simplest form bori takes the conical shape naturally occurring due to the way the paste is laid out.<ref>{{Cite news|url=https://www.business-standard.com/article/news-ians/iit-kharagpur-facilitating-filing-of-gi-application-for-goyna-bori-116073100770_1.html|title=IIT Kharagpur facilitating filing of GI application for 'Goyna Bori'|last=IANS|date=2016-07-31|work=Business Standard India|access-date=2019-03-12}}</ref> | ||
Intricate artistic designs can also made with the paste when squeezed out through a piping bag. This is called ''naksha bori''. It is also called ''[[Gohona Bori|gohona bori]]'' or ''gayna bori'' because the designs often look like those of jewellery (gahana or gayna is Bengali for jewellery). To avoid breaking ''naksha bori'' when removing from the mat, a layer of poppy seeds is spread before laying the paste. The district of [[Purba Medinipur]] is famous for its ''naksha bori''.<ref>{{cite book |last=Ray |first=Utsa |date=2015-01-05 |title=Culinary culture in colonial India |publisher=Cambridge University Press |page=227 |isbn=978-1107042810 }}</ref> Preparing bori is almost exclusively done by women of the household, sometimes assisted by children. Contrary to the common notion, it is not grown on trees.<ref name=":1">{{Cite book|url=https://books.google.com/books?id=5xu4DAAAQBAJ|title=Medinikatha - Purba Medinipur (Midnapore), Tourism & Archaeology (মেদিনীকথা - পূর্ব মেদিনীপুর, পর্যটন ও পুরাকীর্তি): Combination of History, Heritage, Tourism, Culture of East Midnapore.|last=Bhowmik|first=Arindam|publisher=Arindam Bhowmik|isbn=9788193189238|language=bn}}</ref> | Intricate artistic designs can also made with the paste when squeezed out through a piping bag. This is called ''naksha bori''. It is also called ''[[Gohona Bori|gohona bori]]'' or ''gayna bori'' because the designs often look like those of jewellery (gahana or gayna is Bengali for jewellery). To avoid breaking ''naksha bori'' when removing from the mat, a layer of poppy seeds is spread before laying the paste. The district of [[Purba Medinipur]] is famous for its ''naksha bori''.<ref>{{cite book |last=Ray |first=Utsa |date=2015-01-05 |title=Culinary culture in colonial India |publisher=Cambridge University Press |page=227 |isbn=978-1107042810 }}</ref> Preparing bori is almost exclusively done by women of the household, sometimes assisted by children. Contrary to the common notion, it is not grown on trees.<ref name=":1">{{Cite book|url=https://books.google.com/books?id=5xu4DAAAQBAJ|title=Medinikatha - Purba Medinipur (Midnapore), Tourism & Archaeology (মেদিনীকথা - পূর্ব মেদিনীপুর, পর্যটন ও পুরাকীর্তি): Combination of History, Heritage, Tourism, Culture of East Midnapore.|last=Bhowmik|first=Arindam|publisher=Arindam Bhowmik|isbn=9788193189238|language=bn}}</ref>[[ File:Bori making.jpg |thumb|Bori making|279x279px]] | ||
== Consumption == | |||
Bori can be fried and eaten as a snack or can be added to fish or vegetable dishes to enhance taste and to add variety. | Bori can be fried and eaten as a snack or can be added to fish or vegetable dishes to enhance taste and to add variety. | ||
== See also == | |||
* ''[[Masaura]]'' | |||
* [[Textured vegetable protein|Soya chunks]] | |||
==References== | ==References== | ||
Latest revision as of 12:47, 15 February 2022
 Bori | |
| Type | Dumpling |
|---|---|
| Place of origin | India |
| Region or state | Purba Medinipur, West Bengal |
| Associated national cuisine | India |
| Main ingredients | Cowpea, Dal, Poppy seed and various type of Spices |
| Variations | Gohona Bori |
Bori (Bengali: বড়ি) is a form of dried lentil dumplings popular in Bengali cuisine. It is made from a paste of urad dal and winter melon which is sun-dried for 3–5 days. Once fully dried, it can easily last for about a year.[1]
Recipe[edit | edit source]
The paste is laid out by hand on a mat in the sunlight. It sticks to the mat while wet but when the bori dries completely it can easily come off. In its simplest form bori takes the conical shape naturally occurring due to the way the paste is laid out.[2]
Intricate artistic designs can also made with the paste when squeezed out through a piping bag. This is called naksha bori. It is also called gohona bori or gayna bori because the designs often look like those of jewellery (gahana or gayna is Bengali for jewellery). To avoid breaking naksha bori when removing from the mat, a layer of poppy seeds is spread before laying the paste. The district of Purba Medinipur is famous for its naksha bori.[3] Preparing bori is almost exclusively done by women of the household, sometimes assisted by children. Contrary to the common notion, it is not grown on trees.[4]
Consumption[edit | edit source]
Bori can be fried and eaten as a snack or can be added to fish or vegetable dishes to enhance taste and to add variety.
See also[edit | edit source]
References[edit | edit source]
- ↑ "How British greed spurred the creation of one of Bengal's most loved dishes". The Indian Express. 2016-03-31. Retrieved 2019-03-12.
- ↑ IANS (2016-07-31). "IIT Kharagpur facilitating filing of GI application for 'Goyna Bori'". Business Standard India. Retrieved 2019-03-12.
- ↑ Ray, Utsa (2015-01-05). Culinary culture in colonial India. Cambridge University Press. p. 227. ISBN 978-1107042810.
- ↑ Bhowmik, Arindam. Medinikatha - Purba Medinipur (Midnapore), Tourism & Archaeology (মেদিনীকথা - পূর্ব মেদিনীপুর, পর্যটন ও পুরাকীর্তি): Combination of History, Heritage, Tourism, Culture of East Midnapore (in Bengali). Arindam Bhowmik. ISBN 9788193189238.
External links[edit | edit source]
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