Bora, Vada or Lentil Fritters are the most common recipes all over India. Each state has its own way to do it. The use of lentils differ, from one region to another and also from one home to another. The same goes for the spices used in them. West Bengal itself has many versions of lentils fritters. Sometimes just one kind of lentil is used like the red lentils that I have used today. At other times a combination of lentils are used. The texture and the flavors change with the change or combination of lentils.
I never knew some twenty years back when I sat by the window seat of Air India, looking out of that tiny window at the vast expanse of the universe , already missing home, that I would be cooking Chaal Kumro Chingri sitting in America.
“Posto, Bhaat and Ghoom” defines a Bengali as much as “Bhaat, Maach and Bhaja” does. A lot many Bengalis are fervent posto eaters: to the extent that posto is served in some form or the other in a meal every single day. It could be side dish, or used to thicken a sauce, or to stuff a vegetable, and also made into fritters. Besides using it as a garnish, the Knacha Posto Bata (raw poppy seeds paste) is a dish in its simplest form.
Over these years I have been extremely fortunate to have been introduced to different cuisines. India is a place of such diversity that the food and ingredients can change entirely within a few miles you travel. Within the same region there are differences and even bigger differences when you step into another state. A whole new world, a whole new meal.
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