Mosondori Xaakor Bor
Crispy, savory fritters from Assam made with the unique, pungent Mosondori Xaak (heartleaf). These deep-fried delights, mixed with rice flour and spices, are a perfect tea-time snack or appetizer, offering an authentic taste of Assamese cuisine.
For 4 servings
Prepare the Greens and Aromatics
- Wash the Mosondori leaves thoroughly under running water and drain completely. Ensure they are as dry as possible.
- Chop the leaves very finely. The finer the chop, the better the texture of the fritters.
- In a large mixing bowl, combine the finely chopped Mosondori leaves, chopped onion, green chilies, grated ginger, and minced garlic. Mix them together well with your hands.
Create the Fritter Batter
- To the bowl with the greens, add the rice flour, besan, turmeric powder, and salt.
- Mix all the dry ingredients into the greens first. The moisture from the leaves and onions will start to bind the flour.
- Begin adding water, one tablespoon at a time, mixing continuously. You need just enough water to form a thick, coarse, and sticky batter that holds its shape. Do not make it runny.
Heat the Oil
- Pour the vegetable oil into a kadai or a deep, heavy-bottomed pan. Heat over a medium-high flame.
- The oil is ready when a tiny drop of batter sizzles and rises to the surface immediately without browning too quickly. The ideal temperature is around 175-180°C (350-360°F).
Fry the Fritters (Bor)
- Once the oil is hot, carefully drop small, lemon-sized portions of the batter into the pan using your fingers or a spoon. Do not overcrowd the pan; fry in 2-3 batches.
- Fry for about 3-4 minutes, turning them occasionally, until they are a deep golden brown and crispy on all sides.
- Maintain a consistent medium-high heat to ensure they cook through without absorbing too much oil.
Drain and Serve
- Using a slotted spoon, remove the fried 'bor' from the oil and transfer them to a plate lined with paper towels to absorb excess oil.
- Serve immediately while they are hot and at their crispiest, with a side of mint-coriander chutney or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the Mosondori leaves are chopped very finely for the best texture and flavor distribution.
- 2The batter must be thick and coarse. Adding too much water will result in oily and soggy fritters.
- 3Fry on a consistent medium-high heat. If the oil is too hot, the fritters will brown quickly on the outside but remain raw inside.
- 4For extra crispiness, you can add a tablespoon of hot oil from the pan directly into the batter just before frying.
- 5These fritters are best served immediately as they lose their crispiness over time.
- 6If you find the pungent flavor of Mosondori too strong, you can mix it with an equal amount of spinach or coriander leaves.
Adapt it for your goals.
Spicier Version
Add 1/2 teaspoon of red chili powder and 1/2 teaspoon of ajwain (carom seeds) to the batter for extra heat and a distinct flavor.
Herbaceous TwistHerbaceous Twist
Incorporate 1/4 cup of finely chopped fresh coriander leaves into the batter for an added layer of freshness.
Air Fryer MethodAir Fryer Method
For a healthier option, preheat your air fryer to 190°C (375°F). Shape the batter into small patties, spray them lightly with oil, and air fry for 10-12 minutes, flipping halfway through, until golden and crisp.
Why this is on our healthy list.
Rich in Antioxidants
Mosondori Xaak (Heartleaf) is known to be rich in flavonoids and phenolic compounds, which act as antioxidants that help protect the body against oxidative stress.
Source of Plant-Based Protein
The use of Besan (gram flour) provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Aids Digestion
Ingredients like ginger and garlic have traditionally been used to support digestive health. Ginger, in particular, is known for its ability to soothe the digestive system.
Frequently asked questions
Mosondori Xaak, also known as Heartleaf or Houttuynia cordata, is a pungent, flavorful herb common in Assamese and other Southeast Asian cuisines. If you cannot find it, you can substitute it with a mix of spinach and fresh coriander, or use other strong-flavored greens like watercress or mustard greens for a different but still delicious result.