Bori (Bengali Baked Dumplings) is a traditional Indian recipe (from Bengal) for a classic dish of black lentil paste flavoured with chillies, ginger, aniseed and asafoetida that uses baking soda as a raising agent, that's piped and baked in the oven before being deep fried. The full recipe is presented here and I hope you enjoy this classic Indian version of: Bengali Baked Dumplings (Bori).
Wash the black lentils under plenty of cold running water then transfer to a bowl, cover with plenty of water and allow to soak for 1 hour. Drain completely then transfer to a coffee grinder or spice grinder along with the other spices and baking soda. Render to a fine powder then add at most 1 tbsp water.
Meanwhile, line a baking tray with aluminium foil and brush gently with a little oil. Transfer the bori paste to a piping bag and squeeze out grape-sized pieces of bori. When the baking tray is covered transfer to an oven pre-heated to 100°C and bake for 2 hours, turning the boris over half way through.
Remove from the oven and set aside to cool. Typically boris are deep fried before using. simply heat oil in a pan or deep fat fryer to 180°C and cook the boris until golden brown.
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