BIULI DAL DIYE POSHTO BORI (poshto bori)

Hi all🙋🏻‍♀️,

POSHTO-BORI!!!!!! One of the interesting recipe among boris from West Bengal. Have eaten so much .. both handmade and store-bought. Ingredients are very simple and easy to make too. My mom used to cook this ideally or sometimes with potatoes. This dish with steamed rice… just speechless I am if you ask about the umami of it.

Once I got a readymade packet of this bori from store and prepared the gravy giving fish curry based spices. Though gravy was excellent but didn’t like the taste of bori. Hence never bought again and thought to give it a try this year during bori fest😆. Actually bori bori bori and pickles pickles pickles.. made so much in bulk.

Anyways.. it’s all upto you to experiment with the base of gravies you like.

In this recipe, I have used urad dal (splitted black gram pulse without skin), potatoes, poppy seeds (khuskhus or poshto) and salt.

This recipe yields about 450 gms of bori.

RECIPE:

INGREDIENTS:

I have used measuring cup to measure dal or pulses.

500 gms biuli dal or dhuli urad dal or splitted black gram without skin

In Hindi, the word ‘Sabut’ is used for lentils which are whole.

The word ‘Dal’ is used for split lentils.

The word ‘Dhuli’ is used for split and husked/skinned lentils.

2 tbsp poppy seeds or khuskhus or poshto

4 medium sized boiled potatoes

2+1/2 tsp salt

METHOD:

Firstly wash the pulse thoroughly under running water. Soak with plenty of water about 1.5” above pulses’ bed. Soak it for 8-9 hrs. I soaked around 8 pm and left it overnight. As much you soak, vadis will be lighter.

After pulses got fully soaked don’t strain off the water. Use your palm and strain water as much as you can and grind pulses into fine paste. Use the same water in which pulses were soaked. Try to use less water as much as you can while grinding.

When you will grind the last batch, add potatoes and salt and grind well.

Transfer the whole paste into a vessel with wide base and top too. Add poppy seeds.

Now time to do some strength training. Just mix the paste using your fingers and palm so that it gets filled with air and becomes light. I did in batches. Like I took 1/3 in a wide vessel and mixed and made bori and then repeatedly did for last 2 batches. It was easier for me. It takes around 4-5 minutes for each batch if you do in this way. If all you are taking in 1 batch, time may increase.

To check its doneness, just take a badi and drop it in a bowl full of water. If it starts floating on top, the paste is ready to proceed further. Otherwise you have to mix more.

Now take plain thali, invert it and spread n seal with cling film or spread cling film on balcony floor.

Using fingers place vadi as shown in pic. Try to do this process in shade or before sunlight comes to your balcony to prevent yourself from tan. In the evening when sun goes off, place all inside your house as it is. Next day keep again all in sunlight.

Now question when to pluck out them?? Just pick one vadi.. if it comes out clean without leaving any trace on cling film, time to invert all. If any is not getting inverted properly, leave all for the next day too in sun. By the end of the day, you’ll be able to pull all.

Vadi needs extreme sunlight for 3-4 days.

After pulling all, do give them sunlight for 4-5 days. When you feel them very lighter on your palm, they are done. Store all in airtight container. Best if kept in fridge.

You can make aloo-vadi, aloo-vadi-baingan, poshta-vodi, etc.

Try this.. it’s not rocket science!!!!

KEEP COOKING👍🏻