It is made from a paste of urad dal and winter melon which is sun-dried for 3–5 days.

In its simplest form bori takes the conical shape naturally occurring due to the way the paste is laid out.

Intricate artistic designs can also made with the paste when squeezed out through a piping bag.

To avoid breaking naksha bori when removing from the mat, a layer of poppy seeds is spread before laying the paste.

[4]Bori can be fried and eaten as a snack or can be added to fish or vegetable dishes to enhance taste and to add variety.