Monday, August 17, 2015

Jute Leaf Fritters / Paat Patar Bora (পাট পাতার বড়া)

For the first time in US, I found fresh jute leaves/paat pata (পাট পাতা) stocked at a Bangladeshi store. I have many sweet nostalgia related with paat pata. I was so happy that I did not even think twice but bought a few bunches. My first longing was to make paat patar bora (পাট পাতার বড়া) or jute leaf fritters. It has been ages since I had tasted any; I don't even remember when I had one last time. These fritters are served hot and crispy just like pakoras; it goes well as an afternoon snack or you can serve it along with rice and dal. We snacked on it with our afternoon tea; it was a treat to taste it after such a long time!

Jute Leaf / Paat pata - 1 Bunch
Gram Flour / Besan - 1 Cup
Rice Flour (চালের গুড়ো)  - 5 Tbsp
Chili Powder - According to Taste
Salt - According to Taste
Turmeric Powder - 1/4 Tsp
Kalo Jeera / Nigella Seed - 1/4 Tsp
Oil for Frying

Preparation:Use only the leaves and discard the stems.
Wash the jute leaves properly, drain and leave aside for a while until it's dry.
Mix all the dry ingredients (except jute leaves) together.
Add enough water to make a thick paste.
Heat oil in a kadhai or pan for deep frying.
Take 3-4 leaves together, coat it well in the gram flour mixture.
Now drop it in the hot oil and deep fry it on a medium heat.
Fry till both side turns light brown in color.
Serve hot.


Prosenjit Chakraborty said...

khabo :( ... eta ki dhruv bhai-er haath.. khub eka eka kheye jache :P

zest and leisure said...

Haan re or-i haath! chole ay! :)