👨‍🍳 Instruktioner

1. 1

   Soak the mashkalai dal (urad dal) in plenty of water for at least 6 hours or overnight. Drain the water completely.

   💡 Proffstips: Soaking is essential for the dal to soften and grind into a smooth batter.
2. 2

   Grind the soaked dal with ginger, green chilies, and a little water to a smooth, thick paste. Transfer the batter to a large bowl. Beat the batter vigorously for 7-10 minutes until it becomes light, fluffy, and airy. This is crucial for soft boras.

   💡 Proffstips: Whipping the batter incorporates air, making the boras light and preventing them from becoming dense.
3. 3

   Heat sufficient oil for deep-frying in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny bit of batter; it should rise to the surface.

   💡 Proffstips: Maintain a consistent medium heat for frying to ensure the boras cook through without burning.
4. 4

   Take small portions of the batter (about a tablespoon each), shape them into small discs or balls, and gently slide them into the hot oil. Fry in batches until the boras are golden brown on all sides. Do not overcrowd the pan.

   💡 Proffstips: Frying in batches ensures even cooking and prevents the oil temperature from dropping too much.
5. 5

   While the boras are frying, prepare a bowl of lukewarm water with salt added to it. Once the boras are fried, immediately transfer them to this saltwater bath and let them soak for about 15-20 minutes.

   💡 Proffstips: Soaking in saltwater helps to soften the boras and makes them juicy.
6. 6

   Gently squeeze out the excess water from the soaked boras. Arrange them on a serving platter.

   💡 Proffstips: Be gentle while squeezing to avoid breaking the boras.
7. 7

   In a separate bowl, whisk together the plain yogurt, sugar, milk, and black salt until smooth and creamy. Pour this seasoned yogurt generously over the boras, ensuring they are well-coated.

   💡 Proffstips: Using full-fat yogurt will give the best creamy texture.
8. 8

   Drizzle tamarind chutney and green chutney (if using) over the yogurt-coated boras. Sprinkle with roasted cumin powder and red chili powder.

   💡 Proffstips: Adjust the amount of chutneys and spices to your preference.
9. 9

   Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the boras to absorb the yogurt.

   💡 Proffstips: Serving chilled enhances the refreshing quality of this dish.