Babori Xaakor Bor
A quintessential Assamese monsoon snack, Babori Xaakor Bor are crispy, aromatic fritters featuring the unique, pungent flavor of babori xaak (fish mint). Bound with a spiced chickpea flour batter and fried to golden perfection, these fritters offer a delightful crunch and a distinctive herbaceous taste, best enjoyed hot with a cup of Assam tea.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Fritter Mixture
- b.In a large mixing bowl, whisk together the besan, rice flour, turmeric powder, red chili powder, and salt until well combined.
- c.Add the finely chopped babori xaak, onion, green chilies, grated ginger, and minced garlic to the dry flour mixture.
- d.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
Step 2
- a.Form the Batter
- b.Sprinkle water, one tablespoon at a time, over the mixture. Mix with your hands.
- c.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
Step 3
- a.Deep Fry the Fritters
- b.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.
- c.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.
- d.Fry for 4-5 minutes, turning them occasionally, until they are deep golden brown and uniformly crispy.
- 4
Step 4
- a.Drain and Serve
- b.Using a slotted spoon, remove the fried fritters from the oil.
- c.Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- d.Serve immediately while hot and crispy with a side of mint chutney, tomato ketchup, or a steaming cup of tea.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic Assamese flavor, use mustard oil for frying. Heat it until it's smoking lightly to reduce its pungency before frying.
- 2The key to crispy fritters is a thick, non-runny batter. The moisture from the onions and herbs is often enough, so add water very sparingly.
- 3Do not skip the rice flour, as it is essential for achieving that perfect, long-lasting crispiness.
- 4Fry on a consistent medium heat. If the oil is too hot, the outside will burn before the inside is cooked. If it's not hot enough, the fritters will absorb too much oil.
- 5Babori xaak has a very strong, unique flavor. If you are trying it for the first time, you might want to start with a slightly smaller quantity.
Adapt it for your goals.
Add Vegetables
Incorporate other finely shredded vegetables like cabbage, carrots, or potatoes into the batter for added texture and flavor.
Add SpicesAdd Spices
Add 1/2 teaspoon of ajwain (carom seeds) or a teaspoon of crushed coriander seeds to the batter for a different aromatic profile and digestive benefits.
Healthier VersionHealthier Version
For a lower-oil version, shape the mixture into small patties and cook them in an air fryer at 190°C (375°F) for 12-15 minutes, flipping halfway through, until golden and crisp. Note that the texture will be different from the deep-fried version.
Why this is on our healthy list.
Rich in Plant-Based Protein
The use of besan (chickpea flour) as the base makes these fritters a good source of plant-based protein, which is essential for muscle repair and overall body function.
Good Source of Dietary Fiber
Both besan and the fresh herbs contribute dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Contains Traditional Medicinal Herbs
Babori Xaak (Fish Mint) is known in traditional Assamese and other Asian folk medicines for its potential anti-inflammatory, antibacterial, and detoxifying properties.
Frequently asked questions
Babori Xaak is the Assamese name for Houttuynia cordata, also known as fish mint, chameleon plant, or heartleaf. It has a unique, pungent, and slightly fishy aroma, which is a key characteristic of this dish.