JUST ENJOY “CHOP” AND “BORA” IN BENGALI CUISINE

Bengal has had a rich tradition of many vegetarian and non vegetarian dishes. Most of these are dal (lentil soup), aloo posto,

(Poppy seed curry with potato), fish curry, mutton curry etc. Bengalis are consumed these with rice. But

 “chop” and “bora” are the integral part of their main meal or as side dishes also. They can’t imagine

 without fried fritters in their evening snacks or with rice and dal in meal. “Cha” and “chop “are the

 perfect evening combo snacks for Bengalis.”ADDA” to Bengalis is an emotion, especially in Kolkata it

 is a common picture in their own locality. Literally “ADDA” means chatting and gossiping with

 friends, discussing about politics, sports or anything they like. This “adda” is not possible without tea

 (cha) and fritters (chop).This combo gives a extra touch in their discussion.

 

“Chop” can be different kinds. Aloo chop, chicken chop, macher (fish) chop. Whenever we speak about

 “Tele Bhaja “, we say about “Beguni”,” aloor chop”, “piyanji” etc.”Beguni” is sliced fried brinjal

 where there is the coating of gram flour paste.”Piyanji” is also fritter made from sliced onion and its

 outer coating is also with gram flour paste. All “Tele bhajas” are fried in mustard oil.

This is "Piyanji"

VEGETABLE CHOP

I know that in Bengal three flowers can be turned into “bora” frying in mustard oil. These are pumpkin

 flower, Maringa flower, Augusta flower (Bok phool), vegetable chop (this is very popular in Bengal,

 this is made from various vegetables and mashed potatoes. The outer layer is covered with bread

 crump. ’Mochar ‘(banana blossom) chop is a prominent dish made by mostly Bengali household.

MOCHAR (BANANA BLOSSOM) CHOP

LANKAR (CHILLI) BORA

In winter season “Dhonepatar bora” is a famous snack for Bengali household.”Tiler bora” (sesame

 seed),” Postor bora” are also a delicious dishes in Bengal kitchen.

DHONE PATAR BORA

The main ingredients of” chop” and” bora” are varied one another. Gram flour is essential for fritters.

 But the use of rice flour is also found in many cases. For batter (for “chop”) we use gramflour,1 or 2

 teaspoons of rice flour( for crunchy effect),2 teaspoons of oil and salt accordingly. These all are depend

 on quantity you cook.

MACHER( FISH) CHOP

“Macher chop” is a famous and palatable dish for Bengalis. This is made from mainly Rohu or Katla

 fishes. We make a stuffing from fishes with different spices and give a cylindrical shape. This stuffing

 is covered with mashed potatoes. This ready fish cylinder is dipped into corn flour batter and lastly in

 breadcrumb. Now this fish chop is ready to fry in mustard oil.

TALER (PLUM) BORA

Bengalis made “Taler bora” in JANMASHTUMI festival. This is made from pulp of plum fruit.

At the end of my writing I can say we ,all Bengalis can't imagine our meal,snacks without different fritters.

THANK YOU.