During winter, we would often ask Ma to make Mulor Bora, two to three times a week. With its crunchy texture and delicious taste, who wouldn’t love them? When I started making it all by myself years ago, I realized that recipes are not just learned and carried forward; they become a part of your existence in its true essence.
Making Mulor Bora is quite simple; it’s a beginner-friendly Bengali recipe that tastes great every time. Radish (‘Mulo’ as we call it in Bengali) is a nutrient-rich vegetable with many health benefits and is quite versatile, as it can be incorporated into various dishes. I hope you enjoy making these fritters. If you try the recipe, please share your experience with me. 🙂
Mulor Bora / Bengali Radish Fritters
Mulor Bora is a classic winter dish from Bengal, and making these crunchy, delicious fritters is easy as they require only a few basic ingredients.
Ingredients
- 300g- Mulo/Radish
- 3 tbsp- Fresh coriander leaves (chopped)
- 2-3- Green chillies (chopped)
- 8-9- Garlic cloves (chopped)
- ½ tsp- Kalojire/Kalonji/Nigella seeds
- Salt to taste
- ½ tsp- Turmeric powder
- ¼ cup- Besan/Gram flour
- 3 tbsp- Rice flour
- As required- Vegetable oil or Mustard oil for frying
Instructions
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Peel the radishes, wash them, and grate them by using a manual hand grater or an electronic chopper. Transfer the grated radish to a bowl.
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Add all the ingredients to the grated radish except the oil and mix well.
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Heat oil in a deep frying pan/kadai.
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Take small portions of the fritter mixture and drop them into the oil (watch the video for reference). Fry the fritters over medium to medium-low heat so they cook thoroughly on the inside. Continue frying until they turn golden brown. Once cooked, transfer them to a bowl lined with a paper napkin to absorb excess oil. Serve immediately as a side with dal and rice. You can also enjoy Mulor Bora as a chai-time snack with kasundi.
Recipe Notes
As the radish releases its juice, the fritter mixture may become loose while you are preparing the fritters. If this happens, you can add more besan (gram flour) to improve the consistency and binding. It’s important to start frying the fritters immediately after preparing the mixture for the best results.
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