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 smooth paste of the dal, don’t add any water to it while making the paste, keep it aside.

Cut one whole Lote Mach into ½” (half-inch) cubes, repeat this step for every lote mach you’re using for this recipe.

Toss the fish cubes with salt, and transfer them into a strainer, keeping a bowl underneath. Leave the fish pieces over a strainer for the next 45 minutes to 1 hour, so that the liquids from the fish cubes can drain out well.

To prepare the batter, add rice flour, salt (add carefully, remember you’ve already marinated the fish pieces with salt ), kalojire, chopped garlic, green chillies, coriander leaves, and turmeric powder to the masoor dal paste. Mix well by using your fingers.

Heat oil in a deep frying pan / kadai, over low-medium heat, start frying the bora / fritters by coating each fish cube into the batter.

The coating is important here, don’t apply a thick coat of batter around a fish cube, otherwise, after frying, the outer shell would become chewy, not crisp.

Apply a thin, uneven coat of batter around the bite-sized fish cubes, and drop them into the hot oil, keeping the temperature low-medium while frying, otherwise, the fish wouldn’t cook properly from the inside. These fritters tend to spill some oil when they get cooked, but in the end, they come out so damn delicious that you’d forget to clean the stovetop. :)

Serve hot Lote Macher Bora immediately with some Kasundi on the side, Enjoy!