Bori (food)

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Bori
Purba Medinipur, West Bengal
Associated cuisineIndia
Main ingredientsCowpea, Dal, Poppy seed and various type of Spices
VariationsGohona Bori

Bori (

winter melon which is sun-dried for 3–5 days. Once fully dried, it can easily last for about a year.[1]

Recipe

'Biulir daler bori' in Kolkata, West Bengal.

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

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]

Bori making

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.

See also

References

  1. ^ "How British greed spurred the creation of one of Bengal's most loved dishes". The Indian Express. 2016-03-31. Retrieved 2019-03-12.
  2. ^ IANS (2016-07-31). "IIT Kharagpur facilitating filing of GI application for 'Goyna Bori'". Business Standard India. Retrieved 2019-03-12.
  3. ISBN 978-1107042810
    .
  4. ISBN 9788193189238
    .

External links
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