Babori Xaakor Bor with Tamarind Chutney

Instructions

1. 1

   Prepare the Fritter Mixture

   • In a large mixing bowl, whisk together the besan, rice flour, turmeric powder, red chili powder, and salt until well combined.
   • Add the finely chopped babori xaak, onion, green chilies, grated ginger, and minced garlic to the dry flour mixture.
   • Using your hands, toss and mix everything thoroughly, ensuring the herbs and aromatics are evenly coated with the flour. Let it sit for 2-3 minutes; the onion and herbs will release some moisture.
2. 2

   Form the Batter

   • Sprinkle water, one tablespoon at a time, over the mixture. Mix with your hands.
   • Continue adding just enough water to form a very thick, coarse, and sticky batter that binds the ingredients. Do not make it runny; it should be a dropping consistency.
3. 3

   Deep Fry the Fritters

   • Heat the oil in a kadai or deep pan over medium-high heat until it reaches about 175°C (350°F). To test, drop a small piece of batter; it should sizzle and rise to the top without browning too quickly.
   • Carefully drop spoonfuls of the batter into the hot oil, forming small, rustic-shaped fritters. Do not overcrowd the pan; fry in batches of 5-6.
   • Fry for 4-5 minutes, turning them occasionally, until they are deep golden brown and uniformly crispy.
4. 4

   Drain and Serve

   • Using a slotted spoon, remove the fried fritters from the oil.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with a side of mint chutney, tomato ketchup, or a steaming cup of tea.