Helencha Saag r Bora:
Water Cress green or Helencha/Hincha saag is a well known green leafy vegetable available in India, Bangladesh, and some more Asian countries. In my childhood, I always saw Helencha(watercress) is grown around our pond and in soggy areas. We used to pluck them fresh whenever my mom made a plan to make these fritters. Last time when I tasted this green leafy vegetable I can't remember. Last week I went to an Asian Market which is basically a Chinese market but you can found lots of Kitchen tools, which match our culinary ingredients. An array of Green leafy vegetables, fresh produce, spices, fresh fish, especially shrimp and live crab. They stocked up the various type of Indian style cooking utensils, Kadhai, wok, large pan, bamboo steamer, etc. Honestly, I didn't recognize watercress as Helencha, thanks to google, I googled it on my phone and confirmed. This leafy green has some medicinal benefits also, it is full of antioxidants, good for constipation, asthma, and skin diseases.
My mom used to make bora(fritters) out of it. It tastes slightly bitter though hot steamed rice accompanied by Helencha bora and green chili is divine. For making Bora(fritter) first we need to wash this green very thoroughly, as it is grown in soggy places, lots of dirt comes with it. First, soak it in water for half an hour for all dirt to be sedimented then drain the green leaves in a strainer and wash again twice very nicely.
These fritters make my Sunday special, making me nostalgic about my mom's cooking and lots more about my childhood. Nowadays these recipes are getting lost. Ponds, a big lake, soggy unused land is not available now and so these greeny leaves as well. They are scarcely available in the market. When I told maa(mom) about 'Helencha bora', she exclaimed in a manner and her first question is where you find it and so on... I hope this recipe will bring lots of memories around you folks also. Try out my recipe, will bring another interesting recipe in the next blog till then Happy cooking!!
Course- Side dish/snacks
Dish - Bengali
Author - Usashi Mandal
Preparation time - 15 minutes
Cooking time - 10 minutes
Serving - 4 people
Ingredients:
4 - 5 cups of chopped Helencha saag(watercress green)
2 tbsp rice flour
2- 3 tbsp besan
5-6 green chilies
Vegetable oil for frying
Salt for seasoning
Method:
Step 1:
First, soak the leafy green in a big bowl of water. Wait for 30 minutes for all dirt to sedimented. Drain the water and wash watercress green more one or two times. Now pluck soft stems and good leaves, avoiding pale and yellow leaves and hard stem. Finely chop them.
First, soak the leafy green in a big bowl of water. Wait for 30 minutes for all dirt to sedimented. Drain the water and wash watercress green more one or two times. Now pluck soft stems and good leaves, avoiding pale and yellow leaves and hard stem. Finely chop them.
Step 2:
Take a mixing bowl and mix rice flour salt with chopped watercress green. Wait for 30 minutes, the leafy green will be soft and tender by now. Add besan and chopped green chilies with it. Mix them by your hand if needed add more besan to make them a soft dough consistency.
Take a mixing bowl and mix rice flour salt with chopped watercress green. Wait for 30 minutes, the leafy green will be soft and tender by now. Add besan and chopped green chilies with it. Mix them by your hand if needed add more besan to make them a soft dough consistency.
Step 3:
Heat oil in a frying pan. Place watercress green mix in the shape of bora in the oil. Fry flipping both sides simultaneously until turn light brown. Drain in a kitchen towel. Serve hot with steamed hot white rice. Enjoy!!
Heat oil in a frying pan. Place watercress green mix in the shape of bora in the oil. Fry flipping both sides simultaneously until turn light brown. Drain in a kitchen towel. Serve hot with steamed hot white rice. Enjoy!!
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