Mosondori Xaakor Bor
These Assamese greens fritters are made with tender mosondori leaves, chickpea flour, and a few simple spices. Crisp on the outside and soft inside, they are a lovely seasonal side that tastes best served hot.
For 8 servings
- prep · ~7 min
Prepare the mosondori leaves.
Wash the mosondori leaves well, drain fully, and chop them finely. Chop the onion and green chili, and grate the ginger.
- mix · ~5 min
Make the fritter mixture.
1.Add the chopped mosondori leaves, chickpea flour, onion, green chili, and ginger to a bowl.2.Sprinkle in the turmeric powder and salt.3.Add water little by little and mix to make a thick batter that holds together.TIPKeep the batter thick so the fritters stay crisp and do not spread too much in the oil. - fry · ~15 min
Fry the bor until crisp.
1.Heat the oil for frying in a kadai over medium heat.2.Drop small spoonfuls of the batter into the hot oil.3.Fry in batches, turning as needed, until the fritters are golden and crisp on all sides.4.Lift them out and let excess oil drain off.TIPDo not overcrowd the pan, or the oil temperature will drop and the fritters will turn greasy. - serve · ~1 min
Serve the mosondori xaakor bor hot.
Serve as a side with rice and dal or enjoy as a simple snack while still warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the chopped mosondori very well before mixing, or the batter will loosen and splatter in oil.
- 2Add the water a spoon at a time; the greens and onion release moisture as the batter sits.
- 3If the batter feels wet after resting, stir in a little extra chickpea flour before frying.
- 4Fry small, uneven spoonfuls rather than large rounds so the centers cook through before the outside darkens.
- 5Keep the oil at medium heat; if the bor brown too fast, the besan inside can stay raw-tasting.
- 6Serve immediately after frying for the best contrast between the crisp shell and soft leafy center.
- 7Leftover fritters re-crisp best in a hot tawa or oven, not the microwave.
Adapt it for your goals.
Low-oil
Shallow-fry small patties on a tawa with a little oil instead of deep-frying for a lighter version.
no onionNo-onion
Skip the onion for a simpler, greener flavor and a version that suits meals where onion is avoided.
spicierSpicier
Add an extra green chili or a pinch of red chili powder if you want the bor to pair with plain rice and dal.
mixed greensMixed-greens
Combine mosondori with a little spinach or lai xaak if you have limited leaves but want to keep the same fritter style.
Why this is on our healthy list.
Leafy Greens Goodness
Mosondori leaves add plant compounds and natural fiber, making the fritters more nourishing than plain batter snacks.
Plant-Based Protein
Chickpea flour contributes protein and body, helping the fritters feel satisfying alongside rice and dal.
Digestive Warmth from Ginger
The ginger adds aroma and a traditional warming note that complements fried foods and leafy greens.
Frequently asked questions
The batter is likely too thin or the oil is not hot enough. Keep the mixture thick and fry in small batches over steady medium heat.
