Directions

1. 1

   In a large saucepan, bring 570 ml of water to a rolling boil over high heat. While the water heats, blend the chopped onion and peeled ginger in a food processor with a splash of water to form a smooth paste, or finely grate them by hand if a processor is unavailable.

2. 2

   Once the water boils, stir in the onion-ginger paste, 2 tsp salt, turmeric, and panch puran if using. Reduce the heat to medium and simmer gently for 10 minutes, stirring occasionally, until the onions are fully translucent and softened.

3. 3

   Lower the heat to medium-low. Add the rice flour gradually while stirring constantly, then add the ground rice. The flours will absorb into the liquid immediately. Stir thoroughly to break up any lumps and ensure no dry patches remain. Fold in the fresh coriander if using. Cover the pan with a lid, preferably glass, and continue cooking for 15–20 minutes, stirring occasionally, until the mixture becomes aromatic and droplets of water form on the inside of the lid. To test for doneness, roll a small portion between your palms—it should come together easily and feel cohesive. If too sticky, add a little more rice flour; if too dry, sprinkle water over the mixture and steam for a few more minutes.

4. 4

   Divide the cooked dough into seven equal portions. Remove one portion and transfer it to a work surface lightly dusted with rice flour. Allow to cool for 1–2 minutes until it can be handled. Using the base of your palm, knead the dough vigorously until it comes together into a smooth, workable ball. Repeat with the remaining portions, creating seven portions of dough.

5. 5

   On the rice flour-dusted work surface, roll one portion of dough out to a thickness of 3–4 mm. Using a round or fluted pastry cutter approximately 7 cm in diameter, cut out rounds, starting at the edge of the rolled dough and working toward the center to minimize waste. If desired, decorate the rounds with a cookie stamper for a traditional pattern. Repeat with all remaining dough portions. At this point, the nunor bora can be frozen: arrange them on plastic chopping boards, freeze until solid, then transfer to freezer bags or airtight containers and store frozen. Defrost for 1–2 minutes at room temperature before frying.

6. 6

   To serve, heat a generous amount of vegetable oil in a large wok or deep saucepan over medium-high heat until shimmering. Working in batches to avoid crowding, fry the nunor bora for 2 minutes on each side until they puff up and turn golden and crisp. Using a slotted spoon, transfer the fried pieces to a plate lined with absorbent kitchen paper. Serve warm with ketchup, chilli sauce, or your favourite curry.