Nunor Bora Recipes

NUNOR BORA

Steps:

• Bring 570ml water to the boil in a large saucepan. Blend the onion and ginger in a small food processor to form a paste, adding a splash of water if needed. Alternatively, finely grate the onion and ginger.
• Add the onion and ginger to the boiling water along with 2 tsp salt, the turmeric and panch puran, if using. Simmer for 10 mins until the onions are translucent and cooked through.
• Reduce the heat to low and add the rice flour, followed by the ground rice - they will be absorbed into the liquid immediately. Stir thoroughly to ensure there are no dry patches. Add the chopped coriander, if you like. Mix well, cover (ideally with a glass lid) and cook for a further 15-20 mins until aromatic and water droplets form on the lid. To check the dough is fully cooked, roll a little of it back and forth between your fingers, it should come together quite easily. If it feels too sticky, add some more rice flour to absorb the moisture; if it feels too dry, sprinkle a little water over and allow to steam for a few more minutes.
• Take around a seventh of the mixture out of the pan and allow to cool slightly on a work surface dusted with a little rice flour. Knead the mixture with the base of your palm to form a dough. Keep kneading until you have several balls of dough.
• Roll the dough out to a 3-4mm thickness, then cut out rounds using a fluted or round pastry cutter about 7cm wide, starting at the edge of the dough and working in. Decorate with a cookie stamper, if you like. Repeat with the remaining dough. The nunor bora can now be frozen - lay them on plastic chopping boards and freeze until hard, then transfer to freezer bags or containers and freeze completely. Defrost for 1-2 minutes before frying.
• To cook the nuna bora, heat the oil in a large wok or deep saucepan. Fry in batches for 2 mins on each side, or until puffed up and crisp. Move to a plate lined with kitchen paper while you cook the rest. Serve with ketchup, chilli sauce or your favourite curry.

NUNOR BORA

Steps:

• Here are the ingredients I've used. This is my mum's recipe and she uses two types of flour for a nice texture for the dough to give it a crisper taste. If you prefer to use the smooth flour only then double the measurement to make a generous amount like me. Peel the onions and cut them in big cubes. Peel the ginger and chop them in small cubes. As a guide you should have just under one cup of ginger or a bit more.
• Place them in the blender, add a little amount of cold water and blend this into a thick paste.
• In a big high up non stick pot, add 900ml of cold water, put the gas up and bring this to boil. Once the water starts boiling, add in 1 & 1/4 Tsp of tumeric powder.
• Add in the salt to taste, onion & ginger paste. You don't have to mix this in.
• Add in the flours- 700g from each packet.
• Put the gas up, cover and cook. The mixture will start bubbling up.
• Once it starts bubbling up, uncover and give it a good mix.
• Should look like this.
• At this point you can add the nigella seeds & coriander. I added nigella seeds only and only added coriander to half of the batch while kneading it. At this stage you can also taste the salt and add more if required.
• Mix again properly and cook covered on low heat for 15-20 minutes so the dough cooks fully.
• Once the dough is cooked, turn the gas off.
• Now place the dough divided in bowls or spread it out on a clean surface for it to slightly cool. Don't let the dough get too cold- it's best to knead while still hot so it binds nicely.
• I've added some chopped coriander to half of my mix while kneading. You have to knead the dough properly until it's smooth using both of your hands. I added some extra flour to the dough while kneading to get the perfect texture. If you find it dry then add drops of water to make a nice smooth dough. Some people prefer to use dough mixer here at the start so it makes the kneading process a bit easier.
• I made four of these in the picture.
• Take a good amount to roll out a big circle. The circle shouldn't be too thick or thin.
• Add some flour on top and some on the surfacing you'll be rolling it on.
• Roll this out nicely.
• Should start to look like this.
• Using flour on top and bottom makes it easier to roll the dough. I used ground rice flour but you can use the rice flour too. Keep rolling until you have created a big circle.
• Once it's ready, start cutting the shapes from the edge- this is to avoid too much excess dough coming out.
• Use any shapes of your choice.
• I did different shapes.
• Repeat the process for all the remaining batches. For my last one, I always use a knife to cut it into any shapes so I don't keep having to deal with any excess dough coming out.
• All done!
• You can deep fry them fresh.
• To freeze them, you have to make them a bit solid in batches on a flat tray/plate. You can slightly over lap them but make sure to sprinkle some flour before over lapping them so the dough doesn't get stuck together. I normally freeze them in batches over two days if there is too much- just keep them in the fridge in a good airtight container if you do this. Once they turn solid in the freezer on a tray/plate, place them in food bags and freeze them again.