Pat Patar Bora, more commonly referred to as Pat Pata Bhaja, is a delicacy that is exclusive to the monsoon season in Bengal. It is prepared with fresh jute leaves, a vegetable that is only available during the monsoon months. This fritter is a favorite amongst the locals, who savor its unique taste and texture that can only be achieved when cooked with jute leaves.
The preparation of Pat Patar Bora is quite simple, but the end result is a crunchy and flavorful treat that is sure to tantalize your taste buds. Pat Pata Bhaja is a popular snack in Bengal, especially during the monsoon months, and is a great way to celebrate the beginning of the rains with hot tea or coffee. I love it with a simple Dal Bhat meal.
Jump to:
- Jute Leaves - as part of Bengali Cooking
- Other Pat Shak Recipes from Debjanir Rannaghar
- Pat Patar Bora | Pat Shaker Bora Recipe | Bengali Jute Leaves Fritter Recipe Video
- Ingredients
- Instructions - on how to make Pat Patar Bora
- Substitutions
- Variations
- Equipment
- Storage
- Top tip
- Frequently Asked Questions - Bengali Pat Pata Bora / Jute Leaves Fritters
- Related Recipes
- Pairing
- Bengali Pat Patar Bora | Pat Pata Bhaja Recipe | Bengali Jute Leaves Fritter
- Food safety
- Let's connect over Bengali Pat Patar Bora Recipe
- Pat Patar Bora aka Pat Pata Bhaja aka Jute leaves Fritter Recipe Pin for You
Jute Leaves - as part of Bengali Cooking
One assumption about Bengali cuisine is that we only eat Mach Bhat. This assumption is far from the truth, as there are so many more options for vegetarian delicacies and even vegan dishes that are native to Bengali cuisine. Take Jute Leaves for example. We cook stew, fritters, and mishmash using these leaves, all of which are incredibly delicious and flavorful.
Not only that, but jute leaves are also incredibly nutritious, as they are packed with dietary fiber, vitamins, and minerals.
Jute leaves are a staple in my home, especially in the rainy season, and I often use them in a variety of dishes. From Pater Bora to Pat Shaker Shorshori. The next time you are looking to try something beyond Macher Jhol or Mangshor Jhol or Shukto or Chanar Dalna in Bengali cuisine, I highly recommend giving jute leaves a try. You won't be disappointed!
Other Pat Shak Recipes from Debjanir Rannaghar
I have already written in my Pat Shaker Jhol recipe that I for the first time tasted Pat Pata at my in-law's place in Birbhum. It was a truly unique experience, as the flavors of the dish were unlike anything I had ever tasted before.
Mehebub loves jute leaves cooked either as Pat shaker Jhol, Pater Bora, or Pat Shaker Shorshori. Upon savoring the dish, I was immediately enamored with the flavors and aromas, and it wasn't long before I also developed a liking for the seasonal jute leaves.
Pat Patar Bora | Pat Shaker Bora Recipe | Bengali Jute Leaves Fritter Recipe Video
Ingredients
- Jute leaves / Pat Pata (see video on how to use it)
- Baking Soda
- Gram Flour/ Besan/ Byason
- Rice Flour
- Turmeric Powder
- Nigella Seed/ Kalojire/ Kalonji
- Red Chili Powder
- Baking Soda
- Salt
- Mustard Oil
- Water
- Vegetable Oil
See the recipe card for quantities.
Instructions - on how to make Pat Patar Bora
The preparation of Pat Patar Bora is quite an easy task, but the outcome is a delightful and flavorful snack. We use fresh jute leaves and gently dip them in the homemade batter that is prepared besan mixed with a variety of spices. After that, the leaves are deep-fried until they become golden brown and crispy.
The appearance of Pat Pata Bhaja, however, can vary depending on who prepares it. Some people prefer to take a few jute leaves and make a bokeh shape, dipping it in the batter to give it a visually appealing look. Others just fry a single leaf after dipping it in the batter. No matter which method you are using, the final product is a delightful and delicious snack that is sure to satisfy the taste buds of all those who try it!
Substitutions
- Mustard Oil - instead of mustard oil use vegetable oil to make the fritters
- Gluten-free - Skip rice flour to make the fritters gluten-free.
Variations
- Spicy - add chili pepper flakes in excess while making the batter.
- Low- Calorie - instead of deep-frying the fritters, use an air fryer to make those to cut the oil!
- Kid-friendly - go low on the spices if you are to serve the fritters to kids and if they do not enjoy spice much. Serve the fritters with a little ketchup to see their smile!
Equipment
There's nothing special you need in terms of utensils to make simple pat pata bhaja. All you need is a Kadhai, a perforated ladle, a bowl to make the batter, a chopping board, and also a good knife! You can check the video I have shared below to see the simple utensils I have used while making the delicious fritters.
Storage
You can purchase the Jute Greens a day ahead of time and store them in the refrigerator after thoroughly washing them and draining the water. This will help ensure that they stay fresh until you are ready to use them. You can also make the batter for the fritters beforehand to save time. However, for the fritters, you need to make them and have them hot right when you need them!
Top tip
Pat Patar Bora is best served hot and crunchy. So it is important to ensure that you are frying the jute leaves fritters at the last minute. You must serve the Pat Patar Pakora as soon as possible to enjoy the full flavor and crunch.
Frequently Asked Questions - Bengali Pat Pata Bora / Jute Leaves Fritters
Jute leaves are a great source of dietary fiber, vitamins, minerals, and antioxidants. They are also known to have anti-inflammatory and anti-bacterial properties.
Oh yes, you can!
Jute leaves are extremely versatile. In Bengali Cuisine we use Pat Pata in a variety of dishes, from soups and curries to salads and stir-fries, and fritters. So make sure to take advantage of the abundance of jute leaves during the monsoon season to create some delicious and nutritious meals!
Yes. Going by the ingredients we use in making the fritters with fresh jute leaves, makes the crunchy and flavorful signature Bengali delicacy Pat Patar Bora Vegan.
Related Recipes
Looking for other recipes like this? Try these:
Pairing
The combination of Pat Patar Bora and Pat Shaker Jhol rounded out with steamed rice to make an incredibly comforting and delicious platter. The flavors of the two dishes complement each other perfectly, with the subtleness of the jhol and the spiciness of the fritter creating a sublime balance. The Jute Leaves Fritter itself is incredibly flavorful, and the jhol has a unique and earthy taste that is quite unique. Together, the two dishes make an amazing comfort platter that is sure to satisfy even the most discerning palate.
Pat Patar Bora aka Paat Shaker Bora is a perfect accompaniment to a cup of hot tea or coffee. You can enjoy it as a snack any time of the day.
Bengali Pat Patar Bora | Pat Pata Bhaja Recipe | Bengali Jute Leaves Fritter
Pat Patar Bora, more commonly known as Pat Pata Bhaja, is a delicious and unique Bengali fritter that is prepared with fresh jute leaves. This delectable snack is vegan, making it a great option for those with dietary restrictions. The jute leaves used in this recipe are seasonal, so it is best to take advantage of them when they are available.
Ingredients
- 300g Jute leaves / Pat Pata
- ½ Tsp. Baking Soda
To make the batter
- 150 g Gram Flour/ Besan/ Byason
- 1 Tsp. Rice Flour
- ½ Tsp. Turmeric Powder
- ½ Tsp. Nigella Seed/ Kalojire/ Kalonji
- ½ Tsp. Red Chili Powder
- ¼ Tsp. Baking Soda
- ½ Tsp. Salt
- 1 Tbsp. Mustard Oil
- ¼ Cup water
To fry
- 150 ml Vegetable Oil
Instructions
- To make Pat Shaker bora, you need to separate a small bunch of Jute leaves with a stem; each bunch will turn into crispy jute leaves fritter. Each bunch will have 5-6 leaves. Please check the video to understand this.
- Check all the bunches for old leaves or impurities and discard those.
- Take a bowl full of water and mix ½ Tsp. Baking soda.
- Soak the jute leaves bunches for 10 minutes in this water.
- After 10 minutes wash each bunch 2-3 times and strain water.
- I suggest you check the video to understand how to coat the leaves bunches with the batter.
Making Batter
- Take the Gram flour in a bowl.
- Add Rice Flour followed by Baking Soda.
- Now add Turmeric Powder, Red Chili Powder, Salt, and Nigella Seeds as well.
- Now add 1 Tbsp. Mustard oil followed by ¼ cup water to the batter.
- Use a whisk and blend to make a smooth batter.
- Add a little water if needed; the batter should neither be thick nor thin.
- Leave the batter for 15 minutes before making the fritters.
- Meanwhile, heat the oil in a pan.
- While the oil is heating, coat a bunch of jute leaves with the batter.
- Now start frying the Jute leaves fritters in hot oil.
- You can fry 2-3 fritters at one go depending on the diameter of the pan.
- Fry each side for 1 minute or till the fritters turn crunchy.
- Strain from the oil once properly fried.
- Fry remaining fritters following the same process and serve Pat Pata Bora hot along with rice and daal or with hot tea or coffee.
Video
Notes
- You can though make fritters with a single leaf, however, a fritter with a bunch of leaves tastes and looks better.
- I do not use the thick batter to coat the leaves; instead, I use a semi-thick batter so that the fritters are dominated by the flavors of jute but not gram flower.
Nutrition
Food safety
Pat Shak or Jute leaves are quite abundant during the monsoon season. It is best to pick or purchase fresh and young jute leaves, preferably in small bunches. You must ensure that the leaves are in good condition, with no tears or holes. If you are buying them from the market, make sure to check the quality of the leaves. You will find that the fresh jute leaves should have a pleasant aroma and should be free of any blemishes. Cooking with fresh jute leaves can give your dish a unique flavor and texture.
Let's connect over Bengali Pat Patar Bora Recipe
I would love to see a picture if you are making the prawns following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Pat Patar Bora aka Pat Pata Bhaja aka Jute leaves Fritter Recipe Pin for You
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Leave a Reply