Name: Egg fritters Konir
Yield: Makes 12
Cuisine: India
Ingredients: chutney, to serve; 30-45 ml/2-3 tbsp fresh coriander (cilantro) leaves and stalks; 1-2 fresh green chillies, chopped (deseeded if preferred); mixed lettuce leaves, red onion rings and diced cucumber, to garnish; 2 slices white bread, a day or two old, crusts removed; sunflower oil, for deep-frying; 15 ml/1 tbsp cornflour (cornstarch); 4 large (US extra large) hard-boiled eggs; 5 ml/1 tsp fennel seeds; 2.5 ml/½ tsp salt; 1 cm/½ in piece of root ginger, peeled and chopped; 1 egg, beaten

Preparation info

Makes
12

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Bora are great for buffet or drinks parties as well as making a delicious first course with a salad garnish - they are also just the sort of snack to eat sitting in front of the fire on a cold, wintry evening.

Ingredients

2 slices white bread, a day or two old, crusts removed
30-45 ml/2-3 tbsp fresh cori

Asia
India
Northeast India
Snack
Starter
Vegetarian

Method

Put the bread in a food processor and process it into crumbs. Add the coriander, chillies, ginger, fennel, salt and beaten egg. Process until the mixture is well blended, then add the hard-boiled eggs and chop them roughly using the pulse action.
Transfer the mixture into a bowl and make 12 equal portions. Form each into a ball and flatten with your h

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