Noroxingho Paator Bor
A beloved Assamese monsoon snack, Noroxingho Paator Bor are crispy, savory fritters made from fresh curry leaves (Noroxingho Paat) and chickpea flour. Packed with aromatic flavors and a delightful crunch, they are the perfect accompaniment to a hot cup of tea.
For 4 servings
Prepare the Batter
1.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.2.Add the finely chopped curry leaves, onion, green chilies, and grated ginger to the bowl. Mix everything well with your hands or a spoon.3.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.Heat the Oil
1.Pour mustard oil into a kadai or deep-bottomed pan. Heat over medium-high flame for about 5-7 minutes.2.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).Fry the Fritters
1.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.2.Fry for 3-4 minutes, turning them occasionally, until they are deep golden brown and uniformly crisp on all sides.3.Maintain a consistent medium flame throughout frying to ensure the fritters cook through evenly without burning.Drain and Serve
1.Once crisp and golden, use a slotted spoon to remove the fritters from the oil, allowing excess oil to drip back into the pan.2.Place the fried fritters on a plate lined with paper towels to absorb any remaining excess oil.3.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).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh, tender curry leaves.
- 2The batter must be thick. A thin, runny batter will absorb excess oil and result in soggy fritters.
- 3Adding 1 tablespoon of hot oil from the pan into the batter just before frying makes the fritters extra crispy.
- 4Crush the ajwain seeds between your palms before adding them to the batter to release their aromatic oils.
- 5Fry on a steady medium heat. If the heat is too high, they will brown quickly but remain raw inside. If it's too low, they will absorb too much oil.
Adapt it for your goals.
Add Vegetables
Incorporate other finely chopped greens like spinach (palak) or fenugreek leaves (methi) along with the curry leaves for added nutrition and flavor.
Spice it UpSpice it Up
Add 1/4 teaspoon of asafoetida (hing) for a distinct aroma and digestive benefits, or a pinch of garam masala for extra warmth.
Different FloursDifferent Flours
For a different texture, you can substitute a portion of the besan with cornflour or semolina (sooji).
Why this is on our healthy list.
Rich in Antioxidants
Curry leaves are a powerhouse of antioxidants like alkaloids and phenolic compounds, which help combat oxidative stress and protect the body's cells from damage caused by free radicals.
Aids in Digestion
The inclusion of ajwain (carom seeds) and ginger makes these fritters beneficial for digestion. These ingredients are traditionally used to alleviate indigestion, bloating, and gas.
Good Source of Plant-Based Protein
Besan (chickpea flour) is an excellent source of plant-based protein and fiber, which contributes to satiety, helps in muscle maintenance, and supports overall metabolic health.
Frequently asked questions
As a deep-fried snack, it is best enjoyed in moderation. However, the primary ingredient, curry leaves, is packed with vitamins, minerals, and antioxidants. To make a healthier version, you can shallow-fry or air-fry the fritters.
