Puroi Xaakor Bor

Puroi Xaakor Bor
(Fritters of Malabar Spinach)

Common name: Malabar Spinach
Assamese name: Puroi Xaak
Bodo name: Mwiphrai
Bangla name: Pui Shaag

There are two types of Puroi Xaak, Green and Red. For these Fritters I am using the Green Malabar Spinach. Red Malabar Spinach too can be used.

Ingredients:
1. Puroi Xaak, chopped fine
2. Besan
3. Salt
4. Green chilli, chopped
5. Water, few drops
6. Oil to fry

Method:
Mix the ingredients well, leaving aside oil.
Add just a few drops of water if necessary as water content of Puroi xaak is very high. 
Deep fry in oil and serve hot.
A very tasty fritter.

Spinach Fritter

Winter is a season I enjoy cooking and trying out new dishes with the fresh greens and vegetables that are grown in my garden. It's such a pleasure watching the tiny seeds growing to saplings and gradually turning to a full grown plant bearing fruits. Nothing like eating the organic harvests of your own garden.

Ingredients:
1. Spinach leaves, washed
2. Salt to taste
3. Rice powder
4. Water
5. Oil to fry

Method:
Make a batter mixing Rice powder, Salt and Water. Keep it for an hour or so.

Dip the leaves in this batter and fry for a few minutes turning on both sides. Some of the Spinach leaves are real big. In that case I fold it in half, lengthwise while dipping in the batter.
Besan can be a substitute to Rice powder. But my family prefers Rice powder as it makes the fritters crunchy.

A cup of steaming hot Assam Tea and this crunchy can do wonders not only to the tongue but to the soul too after a long day's work.   

Rongalao phoolor bor

Rongalao phoolor bor 

(Pumpkin flower fritters)

Pumpkin flowers are tasty and quite a feast for the eyes. 

They can be fried dipped in beaten egg and served piping hot. 

Another tasty method :

Make a batter of gram flour (Besan), a little salt and water. The batter should neither be too thick nor thin. Dip the flowers in this batter and deep fry in oil. 

They can be great at tea times as well as served with meals.

Bok Phoolor Bor

Bok Phoolor Bor 
(Bok Phool Fritters)

Assamese name : Bok Phool
Bangla name : Bok Phool
Bodo name : Bok Bibaar/Bob Bibaar
Hindi : Gaach Munga
Common name : Agati/Flower of the Humming bird tree
Scientific name : Sesbania grandiflora

Bok Phool is edible, very tasty. Blooms profusely during the months of May and June and are available in the local markets. 

They can be simply dipped in beaten egg and fried, tastes delicious. 

Another Method :

Clean the flowers by carefully removing the stamens and washing them gently. 

Make a batter of equal portions of rice flour and gram flour (besan). Add a little salt and chilly powder. Pour little water at a time as you go on stirring the batter. It should neither be too thick nor thin. Dip the flowers in this batter and deep fry. They'll be nice and crunchy. Serve hot.