Crispy & Savory Lentil Pakora: The Authentic Bangladeshi Snack (Dalir Bora / Piyazee)
Forget ordinary fritters—get ready for an explosion of authentic flavor!
If you’ve ever tasted the vibrant street food of Bangladesh, particularly the Sylhet region, you’ll be familiar with Lentil Pakora (known locally as Dalir Bora or Piyazee). These crispy, savory lentil fritters are an absolute staple, transforming humble lentils and spices into the perfect crunchy snack or appetizer.
With a soft, earthy interior and a beautifully crunchy golden crust, this recipe is simple yet authentic, capturing the very essence of Sylheti home cooking. Best of all? It's naturally gluten-free and vegan!
Why You’ll Fall in Love with Dalir Bora
Incredible Texture: The key is the slightly coarse lentil grind, which delivers that delightful crispy-on-the-outside, tender-on-the-inside contrast.
Budget-Friendly: Made almost entirely from inexpensive pantry staples: lentils, onion, and spices.
Authentic Flavor: The blend of onion, fresh coriander, green chilies, and turmeric offers a unique, wholesome, and slightly spicy burst of flavor.
The Ultimate Snack: Perfect alongside a cup of hot tea or as a quick appetizer before dinner.
Authentic Sylheti Lentil Pakora Recipe
This recipe uses a combination of red and yellow lentils for the best flavor and texture.
Ingredients
Instructions
1. Soak the Lentils (The Essential Step)
Wash the red and yellow lentils thoroughly until the water runs clear.
Place the clean lentils in a bowl and cover them generously with fresh water. Soak for 3-4 hours, or until they are visibly plump and soft to the touch.
Drain all the excess water completely.
2. Prepare the Coarse Batter
Transfer the soaked, drained lentils into a blender or food processor.
Grind the lentils into a thick, coarse paste. This is key! Do not add too much water; only add a tablespoon or two if absolutely necessary to get the blades moving. The final batter should be slightly grainy and thick—not a smooth, liquid batter.
3. Mix the Flavorings
Transfer the ground lentil paste into a mixing bowl.
Add the chopped onions, green chilies, turmeric powder, chopped coriander leaves, and salt (plus any optional ingredients like ginger/garlic paste or cumin seeds).
Mix everything well with a spoon or your hands until all the spices and herbs are evenly distributed throughout the thick batter.
4. Fry to Crispy Perfection
In a deep frying pan or wok, heat enough oil over medium-high heat until it's hot but not smoking.
Shape the Pakoras: Take small portions of the mixture and form them into rough, flattened oval or round shapes (like a small golf ball or a large thumbprint). Alternatively, just use a spoon to scoop and drop rustic amounts into the hot oil.
Fry in Batches: Carefully slide the pakoras into the hot oil, ensuring you do not overcrowd the pan. Overcrowding will drop the oil temperature and result in soggy pakoras.
Fry for about 4-5 minutes per batch, turning them occasionally until they are a beautiful golden brown and perfectly crispy on all sides.
5. Drain and Serve
Use a slotted spoon to remove the cooked pakoras from the oil.
Place them immediately onto a plate lined with paper towels to drain any excess oil.
Serve immediately! These pakoras are best enjoyed hot and fresh.
Serving Suggestions
Serve your Dalir Bora / Piyazee the traditional way:
With Tea: Paired simply with a steaming cup of chai (tea).
With Chutney: Dipped into a tangy tamarind or a spicy mint chutney.
As a Side: Served alongside a bowl of rice and a comforting curry.
Pro Tip for Extra Crunch: For an even crispier exterior, try adding a tablespoon of rice flour to the lentil batter before mixing in the spices!
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