Jute leaf, also known as Paat Shaak or Nalte Shaak in Bengal, are used to make deep fried fritters, called Paat Pata’r Bora, which are savoured in Bengali households during the monsoon season. These fritters have a distinctive flavour and they are crispy on the outside and soft and slimy on the inside.
The preparation of Paat Pata’r Bora is fairly simple and can be made in no time at all. Young jute leaves are dipped in a batter comprising maida, sooji (or semolina), turmeric powder, red chilli powder, salt, and a little bit of sugar. It is then deep fried. The other ingredients that lend a characteristic taste to the fritters are poppy seeds or posto and ajwain-the latter is optional, but it lends a good flavour to the preparation. There are several variations of Paat Pata’r Bora, for example, it can also be made with a batter of besan instead of flour.
The fritters can be rustled up quickly at home, as the basic ingredients for the batter are easily available. But, in case jute leaf is difficult to procure, then spinach can also be used to make the fritters. Before preparing the fritters, though, make sure to remove the stems and wash the jute leaves properly to ensure there are no worms. Also, the middle vein of the leaves should be removed.
Health Benefits Of Jute Leaf
Jute is grown in the Gangetic plains, and it grows up to 12 feet. While the fibre of the plant is made to use jute bags and gunny sacks, its leaf has been traditionally cooked and eaten in Bengal. Jute is believed to have been first grown in Egypt. Paat Pata’r Bora is high in dietary fibre and is a source of antioxidants. It is also rich in iron, protein, calcium, thiamin, riboflavin, niacin, and folate.
Paat shaak/pinterest.com
Ingredients:
1. 5-6 tender jute leaves
2. 1/2 cup of maida
3. 1/2 cup of semolina
4. 1 tsp poppy seeds
5. A pinch of turmeric
6. A pinch of red chilli powder
7. A pinch of ajwain
8. Salt, as per taste
9. 1-2 tsps sugar
10. 2 tsps mustard oil
11. 2-3 cups of water
12. 3-4 tbsps vegetable oil/mustard oil
Method:
1. Wash the jute leaves thoroughly
2. Then drain the water from the leaves, and keep aside
3. Make a batter with maida, sooji or semolina, turmeric, red chilli powder, salt, sugar, 2-3 teaspoons of mustard oil, poppy seeds, and half a cup of water. Keep aside for 10-15 minutes
4. Heat a pan of 3-4 tablespoons of vegetable oil or mustard oil
5. Make sure the jute leaves are dry, then mix it in the batter
6. Deep fry the jute leaves, on medium heat, in the oil for 5-6 minutes
7. Place the fritters on a napkin to soak the oil
8. Serve the Paat Pata’r Bora with either dal and rice, or as a separate snack with a hot cup of tea. Apart from fritters, another delicious preparation made with young jute leaves is Paat Shaker Dal.
