Purba Medinipur in West Bengal is very famous for making these bori. In 1930 one of the student from Shantiniketan presented the gohona bori to Rabindranath Tagore, he was so impressed by the art that he wrote a letter seeking permission to preserve the photographs of Gohona Bori at the Art Building of Shantiniketan.
Source - Google
This boris are made and send as a part of a trousseau during wedding, but now these boris are dying art and are available during handicraft exhibitions / fair or in govt. emporium.
The state is trying its best to keep this art alive by training ladies from the villages.
These are made during winter. The urid dal is crushed and broken down, thereafter soaked and washed well with water. The skin is removed and then the dal is made into paste on a sil - bata and beaten / whisked very well with hand. Now a days the ready split dal is soaked and grinder is used to make a paste and with the help of a beater, the batter is whisked.
The batter is then added into a piece of cloth with nozzle, now piping bags are used. Various designs are created on a bed of poppy seeds. It’s dried under the sun. It’s fried and eaten with dal and rice or enjoy it by itself.
Ingredients
1 cup Urid dal soaked
Salt to taste
Poppy seeds to sprinkle on the plate
1 cup Urid dal soaked
Salt to taste
Poppy seeds to sprinkle on the plate
Method
Wash and soak the dal for 6 hours. Drain all water from the dal. Blend all the ingredients except poppy seeds in a mixie without any water. Make a very fine paste. Take this paste in a big bowl. Start beating the batter vigorously. It should become very fluffy and when a drop of batter placed on water it should float. Now to make designs pour the batter in a piping bag with writing nozzle. The designs should not be very thin as the sun will make them thinner and brittle. Take a steel plate. Sprinkle poppyseeds to cover the surface completely. Now comes the fun part, play with your creativity. Use toothpick to stop the batter coming out from the piping bag.
Once done dry them in sun for 3-4 hours and let them sit on the plate overnight. Next day if still moist again dry for 1-2 hours. Once dried keep them stored in airtight container. Fry them and serve it with dal and rice or have it just like
Once done dry them in sun for 3-4 hours and let them sit on the plate overnight. Next day if still moist again dry for 1-2 hours. Once dried keep them stored in airtight container. Fry them and serve it with dal and rice or have it just like
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