Bora | How to make Bora

By Amarendra Mulye  |  9th Nov 2015  |  
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  • Bora, How to make Bora
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About Bora Recipe

Bora is a recipe from Konkan region of Maharashtra. These are made during Diwali in rural areas of Konkan. As narrated by my grandmother, in olden days, while Diwali faraal was made for home consumption , Bora were made for distributing to under-privileged people who used to visit home for alms. Even though these were made for distribution, children at home used to love this snack like anything. The children while going out for playing used to fill up their pockets with Bora and eat these between breaks.

Bora is a delicious dish which is liked by people of all age groups. Bora by Amarendra Mulye has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Bora at many restaurants and you can also prepare this at home. This authentic and mouthwatering Bora takes few minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Bora is a good option for you. The flavour of Bora is tempting and you will enjoy each bite of this. Try this Bora on weekends and impress your family and friends. You can comment and rate the Bora recipe on the page below.


Ingredients to make Bora

  • 1 cup Rice flour
  • 1 tbsp sesame seeds
  • ½ cup scrapped fresh coconut
  • ĵ tspn cardamom Powder
  • A pinch of salt
  • 1 tbsp ghee (for Moain)
  •  cup jaggery
  • ĵ cup Hot water (Approx.)
  • Oil / ghee for frying

How to make Bora

  1. To make jaggery syrup: Heat some water till it starts boiling. Turn off the flame. Then take jaggery in a mixing bowl and add approximately a quarter cup of hot water in it till the jaggery starts melting.
  2. Stir the mixture to make jaggery syrup. Set it aside for cooling to be used while kneading the dough.
  3. To make Bora: Take sesame seeds in a pan and dry roast it for 2-3 minutes on medium flame. Transfer it in a bowl. Similarly dry roast rice flour for approximately 3-4 minutes on medium flame and transfer it in a separate bowl.
  4. Also dry roast scrapped coconut on medium flame till it becomes dry and starts releasing aroma. Set it aside for cooling.
  5. Take a mixing bowl and add the dry roasted rice flour, dry roasted sesame seeds, dry roasted scrapped coconut, cardamom powder and salt. Mix it well. Simultaneously heat ghee in a pan and pour it on the mixture. Again mix well.
  6. Now start adding jaggery syrup to the mixture. Knead it into a dough of medium to hard consistency. Rest the dough for 20-30 minutes. Then make tiny balls of the dough with the help of palms of your hand.
  7. Heat oil or ghee in a frying pan. Once the oil/ghee is hot, turn the flame to low and deep fry the balls till they change their colour to golden brown. Transfer the balls on an absorbent paper.
  8. Store it in an air-tight container. It has a shelf life for 1-2 weeks.

My Tip:

In an alternate method, equal quantity of rice flour and wheat flour is used to make this recipe instead of using only the rice flour. Instead of making jaggery syrup, you may add grated jaggery to the mixture. However in this case you may have to use warm water to knead the dough. Moain of oil may be used instead of ghee. Few people also skip usage of Coconut. Instead an additional teaspoon of roasted sesame seeds is used.

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