Rasoi Buddy
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Tengam Bora

Tengam Bora

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Tengam Bora is a unique and tangy rice fritter from the tea-growing regions of Upper Assam. We use fermented cooked rice (Poita Bhaat) mixed with a little gram flour and local herbs to create these delightful golden bites. It is a symbol of how we traditionally repurposed leftover rice into a high-quality afternoon snack. The fermentation gives the fritters a magnifique subtle sourness that is perfectly balanced by the heat of chopped green chilies. The texture is wonderfully crispy on the outside and soft on the inside. I love serving these with a cup of strong Assam red tea.

Prep Time10 mins
Cook Time15 mins
Servings4 People
DifficultyEasy
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Ingredients

2 cups Cooked Rice, lightly fermented
1/2 cup Besan (Gram flour)
2 Green chilies, finely chopped
1 inch Ginger, minced
1/2 tsp Turmeric powder
1/4 tsp Black salt
Oil for deep frying
Salt to taste
Fresh coriander
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Cooking Instructions

Tips & Secrets

  • For the best tang, use rice that has been soaked in water overnight (Poita Bhaat).
  • If the batter is too loose, add an extra tablespoon of besan to provide a better bind.
  • Ensure the oil is hot before dropping the batter to prevent the boras from absorbing too much oil.

Nutritional Information(Per 4-5 pieces)

Calories

190 kcal

Protein

5g

Fat

10g

Carbs

24g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.