Pat Shaker Jhol aka Pat Patar Jhol is a clear soup cooked with jute leaves and tempered with very basic spices. This is a Bengali vegetarian delicacy. In fact, Bengali Jute LEaves Soup is a Vegan dish. I for the first time had it at my in-law's place during my first visit there in Dubrajpur, Birbhum. I have heard Mehebub speaking very fondly about this comforting runny, slurry jhol which is a regular at his native place. Whereas, I never have had this in my Kolkata residence. In our place Pat pata bhaja or Pat shak Chorchori and pat patar bora are the dishes cooked during the season of jute leaves.
When I had Pat Shaker Jhol at Mehebub's I asked my mother-in-law about the ingredients and process of cooking. Needless to say, the process she described was super easy. Moreover, the ingredients make it not only a Vegetarian dish but also a vegan dish. One assumption about Bengali cuisine is that we only eat Mach Bhat. People forgot about the enormous options for vegetarian delicacies and even vegan which are Bengali.
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Ingrediants
Let me share the list of ingredients used in making the basic version of Pat Patar Jhol.
- Jute Leaves
- Garlic
- Red Chili
- Green Chili
- Bengali Panch Phoron aka five spices
- Salt and
- Mustard Oil
(See the recipe card for quantities)
Well, we do cook beyond Kosha Mangsho and Cholar Dal and eat lovingly as well.
Pat shaker Jhol, A Bengali Vegan dish
Cooked with the fresh leaves of Jute, Pat Shaker Jhol is a quintessential Bengali delicacy. we cook it mostly in the monsoon as we get Jute leaves in abundance during this season. The funny thing about this soup is that it is slurry-like and almost having the texture of the infamous Korai-er Dal sans Aloo Posto. Yet, it is different and that is quite natural considering this soup is only cooked with the leaves of the jute plant.
Substitutions
Pat Shaker Jhol is a Bengali Vegan delicacy. Below ingredients are mandatory though you can replace those with other options.
- Panch Phoron: This is a mixture of five-spices used in Bengali cooking. If not available, use Mustard seed and onion seed as tempering.
- Dry Red chilli: I woukd reccomend to substitute this. However, if you wish to, use only green chilies.
- Mustard Oil: Another mandatory ingredient that gives the punch to the delicacy. Vegetable oil or coconut oil and also olive oil would not give that perticular pungent flavor however, you can substitute.
Variations
The basic version of Pat Patar Jhol is not only vegan but Gluten-free. We at times add Dal Chapri or Bori to this soup.
- Spicy - add chili pepper flakes or more chillies while cooking to imbue heat into the dish.
- To add Body - add Dal Chapri or Bori
- Kid friendly - Limit the spices
- To avoid allergy - though there is no chance of getting allergy however, you can add turmeric powder
However, there are a few variations available. The basic version is not only vegan but Gluten-free. We at times add Dal Chapri or Bori to this soup.
Equipment
Equipment can have a big impact on how a recipe turns out. For this type of recipe where you need to boil for a longer time, use heavy bottom Degchi to cook the soup and a proper pan to make the tempering.
I use a degchi similar to this and an iron kadhai like this to make the tempering.
Recipe Card
Pat Shaker Jhol | Pat Patar Jhol
Cooked with the fresh leaves of Jute, Pat Shaker Jhol aka Pat Patar Jhol is a quintessential Bengali clear soup which is vegan as well as gluten-free.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 4 Portions 1x
- Category: Side Dish
- Method: cooking
- Cuisine: Bengali
- Diet: Vegan
Ingredients
- 1 bunch of Jute leaves
- 2 Green Chillies
- 3 cloves of Garlic
- 1 tsp. Salt
- 3 Tbsp. Mustard Oil
Tempering
- 3 Dry Red Chillies
- 1 Tsp. Panch Phoron aka Bengali five Spices
Instructions
- Separate fresh and clean leaves from the bunch of jute leaves.
- Around 150g of Jute leaves are needed to make Jute leave soup for 4.
- Make a bunch of the separated leaves and chop those roughly. Likewise, cut remaining leaves,
- Soak the chopped leaves in water for 5 minutes and after that wash the leaves 2-3 times under running water.
- Take 3 cloves of Garlic and remove the skin and roughly chop the garlic.
- I use a deep-bottom pan (Dekchi) to boil the greens.
- Add 1 Liter of water and bring it to a boil on high flame.
- While boiling the water, add 1 Tsp. Salt to it.
- Add chopped Jute green as well.
- Mix and then boil the greens for 10 minutes on medium flame.
- Meanwhile, prepare the tempering.
- Heat 3 Tbsp. Mustard Oil in a pan.
- Once heated, temper the oil with 1 Tsp. Bengal Panch Phoron.
- Add 3 Red Chillies as well to the tempering.
- Now add chopped Garlic as well.
- Cook for a minute; the mixture will emit an amazing aroma.
- Now add the tempering to the Boiling Greens (yes, while you are making the tempering, the boiling will continue).
- Keep boiling for 10 more minutes.
- Once done, the greens will be a bit slurry-like.
- Add a cup of water to maintain consistency.
- The texture should be runny.
- While boiling I have added 2 Green Chillies.
- Once done, serve Paat Shaker Jhol with steamed rice and enjoy your portion of comfort meal.
- This is a very simple Bengali vegan and gluten-free clear soup recipe with limited spices.
- Here' presenting my iron and a protein-rich immunity-boosting platter of Gorom Bhat, Pat Patar Jhol, and Pat Patar Bora.
Notes
- You can reduce the amount of Mustard oil and can completely skip it.
- Same applies to Red chillies.
Nutrition
- Serving Size: 150ml
- Calories: 116
- Sugar: 0.4g
- Sodium: 597mg
- Fat: 11.6g
- Saturated Fat: 1.3g
- Carbohydrates: 2.7g
- Fiber: 1.9g
- Protein: 1.2g
- Cholesterol: 0mg
Keywords: Pat shaker jhol recipe, pat patar jhol recipe, bengali vegan recipe, bengali gluten-free recipe, debjanir rannaghar
Recipe Video
Bengali Vegan recipes
- Potol Bata (also known as Potol Bhate)
- Begun Pora
- Aloo Posto
- Bori Aloor Jhal (Bengali Bori'r Jhal)
- Lau Shaker Chorchori (also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)
- Pyaz Diye Masoor Dal ( also known as Bengali Red Lentil Soup with Onion)
- Gota Sheddho (also known as Gota Chorchori)
- Tok Dal (also known as Kancha Aam diye Toker Dal)
- Kacha Aamer Ambol (also known as Amer Tawk)
- Sheemer Jhal (also known as Bengali Shorshe Sheem aka Broad Bean Curry with Mustard Paste)
- Lau ar Aloo er Khosa Bhaja (also known as Stir-Fried Bottle Gourd and Potato Skin/ Peel)
Have you tried the Bengali Pat Shaker Jhol recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Pat Shaker Jhol Pin for your Pinterest Board!
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