Bora

Bora, often termed as Singju Bora or Kanghou Bora, is a Meitei Manipuri ethnic food item, prepared with oil fried vegetables. Other recipes may include fish flavor or prawn flavor. It is one of the most popular evening side dish in the Indian state of Manipur, especially among the Manipuri ethnicity.

Cultural Context:

Meitei cuisine is deeply rooted in tradition, and Bora (crispy fritters) are a beloved snack across Manipur. Whether enjoyed with Singju (spicy salad), paired with Kanghou, or served as a rainy-day comfort food, Bora reflects the indigenous flavors of Manipuri households.

Did you know? Bora is often shared during tea sessions, especially with red tea, making it more than just food—it’s a cultural ritual.

Ingredients & Variations:

Bora comes in many delicious forms, each with its own twist:

• Maroi Nakuppi Bora – Chive fritters with a fragrant herbal touch.
• Lafu Bora – Banana flower fritters, earthy and wholesome.
• Kakching Bora – A local favorite with regional flair.
• Khajing Bora – Prawn fritters, adding a seafood kick.

Core Components

• Gram flour (Besan)
• Rice flour
• Onion, Potato, Brinjal
• Lemon Basil (Mayangton) for a refreshing aroma

Which variation would you try first—herbal Maroi Nakuppi or seafood-rich Khajing Bora?

 

 

 

 

 

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