Cookbook:Sylheti Onion and Rice Fritters

Sylheti salty rice cake, locally known as nunor bora among other names, is a cherished savoury rice flour fritter originating from Sylhet. This delectable treat, often paired with tea, boasts a golden hue thanks to the infusion of turmeric, and it holds a special place in Sylhet's culinary heritage. It garners particular popularity during festive occasions, such as Eid, in the Sylhet region, providing a delightful taste of the local culinary heritage.

Ingredients

 * 2 medium-sized onions, chopped
 * 1 thumb-sized piece of ginger
 * 570 ml boiling water
 * Salt to taste
 * Turmeric powder
 * Panch puran (optional)
 * 300 grams rice flour
 * 120 grams ground rice
 * Chopped coriander (optional)
 * Water

Preparation

 * 1) Blend the onions, ginger, and garlic, then add them to a saucepan with the boiling water.
 * 2) Season the mixture with salt and turmeric powder. Optionally incorporate panch puran.
 * 3) Stir plain flour, rice flour, and/or ground rice into the saucepan, forming a spongy, soft paste.
 * 4) Once the paste is fully cooked, remove it from the saucepan and let it cool.
 * 5) Knead the paste on a floured surface until it comes together into a dough.
 * 6) Flatten or roll out the dough, then cut out pieces.
 * 7) Deep fry the dough pieces in hot oil, then drain and serve.

Notes, tips, and variations

 * The dough pieces can be frozen and stored before frying.