Noroxingho Paator Bor

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, lightly crushed ajwain, and salt. Whisk the dry ingredients together to ensure they are evenly mixed.
   • Add the finely chopped curry leaves, onion, green chilies, and grated ginger to the bowl. Mix everything well with your hands or a spoon.
   • Gradually add water, a little at a time, mixing until you form a very thick, coarse batter. The consistency should be like a thick paste, just enough to bind the ingredients. Do not make it runny.
2. 2

   Heat the Oil

   • Pour mustard oil into a kadai or deep-bottomed pan. Heat over medium-high flame for about 5-7 minutes.
   • To check if the oil is ready, drop a tiny speck of batter into it. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is at the perfect temperature (around 175°C / 350°F).
3. 3

   Fry the Fritters

   • Carefully drop small, irregular-shaped portions of the batter into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in batches of 6-7 fritters at a time.
   • Fry for 3-4 minutes, turning them occasionally, until they are deep golden brown and uniformly crisp on all sides.
   • Maintain a consistent medium flame throughout frying to ensure the fritters cook through evenly without burning.
4. 4

   Drain and Serve

   • Once crisp and golden, use a slotted spoon to remove the fritters from the oil, allowing excess oil to drip back into the pan.
   • Place the fried fritters on a plate lined with paper towels to absorb any remaining excess oil.
   • Serve the Noroxingho Paator Bor immediately while hot and crispy with a side of green chutney, tomato ketchup, or traditionally with a cup of hot Assamese tea (gorom sah).