Assamese Style Jute Leaves Fritters ( Mora Xaakor Bor)

Jute in Assamese called Mora xaak. There are two varieties of jute leaves found in Assam. One is little bitter in taste which is known as Titamora. The other one which is not bitter is called Mithamora.

Jute is an edible leafy vegetable, rich in vitamins and fiber. Jute in Assamese called Mora xaak. There are two varieties of jute leaves found in Assam. One is little bitter in taste which is known as Titamora. The other one which is not bitter is called Mithamora. The difference between these two jute plants is that the stem of the bitter plant is black in colour while the colour of the other variety which is not bitter is white. Jute leaves can be added in lentil soup. I add knotted jute leaves in lentil curry. We can make Khar recipe with jute leaves.

Today I'm going to share a fritter recipe of jute leaves. You can use any variety of jute leaves for making fritters. I have used mithamora in this recipe.

Also check :

Malabar Spinach Fritters

Pumpkin leaves fritters

Night flowering jasmine leaves fritters

Assamese Style Jute Leaves Fritters ( Mora Xaakor Bor) :

📎Cuisine : Indian

🔪Preparation Time : 5 minutes

♨Cooking Time : 15 minutes

🕞Total : 20 minutes

INGREDIENTS:

5-6 tender leaves of jute leaves picked from the tip with stems
1/2 cup chickpea flour
1 tbsp rice flour or semolina
1/4 tbsp cumin powder
1/4 tbsp coriander powder
1/4 tbsp red chilli powder
salt to taste
oil to fry

METHOD:

Wash jute leaves with stems under running water and soak in salted water.
For batter take a bowl. Add chickpea flour+rice flour+cumin powder+coriander powder+red chilli powder+salt. Add water as required. Mix them properly. Don't make it too thick or too thin.
Dip jute leaves with stems one by one into the batter.
Now in a pan heat oil. Fry batter coated jute leaves in oil till golden brown or till the fritters become crispy.
Serve hot. Don't serve once the fritters become cold, because it'll lost its crispness.

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