Wash masoor dal in a bowl under running water, 3-4 times. Now soak the dal in water for 2-3 hours.

Discard the water and transfer the soaked dal to a food processor or mixer/grinder. Make a coarse paste of the dal, don’t add any water to it while making the paste, keep it aside.

Wash the prawns and keep them over a strainer for some time, so that the liquids from the prawns can drain out well.

In a bowl add the prawns, masoor dal paste, rice flour, salt, kalojire, garlic paste, ginger paste, green chillies, and turmeric powder.

Mix well with a spoon.

Heat 1 cup oil in a kadai, and start making bora by dropping small portions from the bora mixture into hot oil. Make sure to give a flat, roundish shape to the portions of bora mixture while dropping them in oil. Otherwise, bora will not get cooked thoroughly from the inside. Fry them over low-medium heat until golden brown in colour, drain over paper napkins. 

Serve immediately as a side with rice, dal. Kucho Chingrir Bora also tastes great if you only mix and eat them with steamed rice. You can also serve these fritters as snacks with Bengal’s favourite mustard sauce Kasundi, Enjoy!