Babori Xaakor Bor
These crisp Assamese fritters are made with tender babori greens, gram flour, onion, and a few simple spices. They fry up golden outside and soft inside, making a lovely side dish or teatime snack with hot rice or chai.
For 12 servings
- prep · ~8 min
Prepare the greens and aromatics.
1.Wash the babori xaak very well to remove any grit.2.Drain it fully and chop it finely.3.Finely chop the onion and green chili.4.Grate the ginger. - mix · ~4 min
Make the fritter batter.
1.Add babori xaak, chickpea flour, rice flour, onion, green chili, and ginger to a bowl.2.Sprinkle in turmeric powder, red chili powder, and salt.3.Mix well first without water so the greens release some moisture.4.Add water little by little and make a thick batter that holds together.TIPKeep the batter thick or the bor will spread too much and turn oily. - fry · ~10 min
Fry the bor until golden.
1.Heat oil in a deep pan over medium heat.2.Drop small spoonfuls of batter into the hot oil without crowding the pan.3.Fry until the fritters turn golden and crisp, turning once or twice for even color.4.Lift them out and let the excess oil drip back into the pan.TIPUse medium heat so the inside cooks through before the outside gets too dark. - serve
Serve hot.
Serve Babori Xaakor Bor hot as a snack, or alongside rice and dal as part of a simple Assamese meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the chopped babori xaak really well; trapped water loosens the batter and makes the bor soak up more oil.
- 2Mix the greens with salt and flours before adding water, since the onion and xaak release moisture on their own.
- 3Keep the batter thick enough to drop in rough spoonfuls; a runny batter will spread flat instead of forming soft-centered fritters.
- 4Fry on medium heat only; if the oil is too hot, the outside browns before the chickpea flour cooks through.
- 5Add a tiny test fritter first to check salt and batter thickness before frying the whole batch.
- 6For the best crunch, serve immediately, but you can re-crisp leftovers in a hot tawa or air fryer instead of microwaving.
- 7Do not overcrowd the pan, or the oil temperature will drop and the bor will turn greasy rather than crisp.
Adapt it for your goals.
Low-oil
Shape small patties and shallow-fry on a tawa with less oil for a lighter version that still keeps crisp edges.
spicierSpicier
Add extra green chili or a little more red chili powder if you want a hotter teatime snack with more bite.
mixed greensMixed-greens
Combine babori xaak with a little spinach or lai xaak when babori is limited; it softens the earthy flavor and stretches the batch.
no onionNo-onion
Skip the onion for a simpler, sattvic-style version; add a touch more ginger for aroma and balance.
Why this is on our healthy list.
Leafy Greens Goodness
Babori xaak brings the benefits of leafy greens, adding plant compounds and fiber to these fritters.
Plant-Based Protein
Chickpea flour contributes plant protein and makes the bor more filling than fritters made only with refined flour.
Digestive Aromatics
Ginger and green chili add flavor while also bringing traditional digestive warmth to a fried snack.
Frequently asked questions
The batter is likely too thin or the oil is not hot enough. Keep the batter thick and fry in medium-hot oil without overcrowding the pan.
