Kolar Bora
Sweet and crispy fritters made from overripe bananas.
About this dish
A beloved Bengali tea-time snack and ritual offering, Kolar Bora transforms overripe, blackened bananas into crispy, golden delights. These fritters are particularly popular during the monsoon or as part of 'Poush Parbon' (harvest festival). They are prized for the contrast between their crunchy exterior and the soft, melt-in-the-mouth center.
Ingredients
The Batter
- 3 large Overripe bananas (peel should be spotted/black)
- 100g (1/2 cup) All-purpose flour (Maida)
- 50g (1/4 cup) Rice flour (for crunch)
- 50g (1/4 cup) Semolina (Suji)
- 4 tbsp Grated coconut (fresh is best)
- 3-4 tbsp Jaggery or Sugar (adjust based on banana sweetness)
- 1/4 tsp Salt
- 1/2 tsp Fennel seeds (Mouri), crushed slightly
For Frying
- 250ml Refined vegetable oil for deep frying
Method
- 1
Mash the bananas
Peel the bananas and place them in a wide bowl. Mash them thoroughly with a fork or your hands until no large lumps remain. The riper the bananas, the better the flavor.
- 2
Add sweeteners and aromatics
Mix in the sugar or jaggery, salt, and fennel seeds. Stir until the sugar has dissolved into the banana pulp. The fennel seeds provide a crucial aniseed note.
- 3
Incorporate flours
Gradually add the maida, rice flour, semolina, and coconut. Mix with your hand in a circular motion to aerate the batter slightly. The consistency should be thick and drop-able, not runny.
- 4
Rest the batter
Let the batter rest for 15 minutes. This allows the semolina to hydrate and swell, which ensures the fritters aren't dense and become extra crispy when fried.
- 5
Heat the oil
Heat the oil in a kadai on medium heat. To test, drop a tiny bit of batter; if it sizzles and rises to the surface immediately, the oil is ready (approx 170°C).
- 6
Form the fritters
Wet your fingers with a little water. Take a tablespoon-sized portion of batter and gently drop it into the hot oil. Add 5-6 portions at a time, being careful not to crowd the pan.
- 7
Fry until golden
Fry on medium heat, turning occasionally with a slotted spoon. They will take about 4-6 minutes to turn a deep golden-brown. High heat will brown the outside while leaving the inside raw.
- 8
Drain and cool
Remove the fritters once they are evenly colored and feel firm to the touch. Drain on paper towels to remove excess oil. They will crisp up further as they cool.
- 9
Repeat and serve
Fry the remaining batter in batches. Serve them warm while the exterior is at its maximum crunchiness.
Notes & variations
- Always use overripe bananas; firm yellow bananas lack the necessary sugar content and depth of flavor.
- Rice flour and semolina are the secrets to a long-lasting crunch.
- Do not add water to the batter; the moisture from the bananas and sugar is usually sufficient.
- Store in an airtight container for up to 24 hours, though they lose their crispness over time.
Serve with
A hot cup of Masala Chai or as a sweet ending to a traditional Bengali lunch.
Cook's note
Add a pinch of baking soda if your bananas aren't very soft to ensure the fritters remain light and airy.