Paat Patar Bora (Jute Leaf Fritters) for #ChaiPakodaDay
[Only tender jute leaves are used for this recipe. Discard the stems. I will not go by measurements, since it is my grandmother’s recipe. In olden days, Indian cooks measured with eyes, mind and experience, rather than proper measurements. I will stick to that for the first two ingredients in this recipe.]
- Tender Jute leaves _Pat shak_ or Pat pata in Bengali: A big handful
- Rice flour mixed with water to make a thick batter: sufficient to dip and coat all the leaves
- Semolina or suji: 2 tbsp
- Carom seeds _Ajwain_ in Hindi or Jowan in Bengali: 1 tsp
- Warm mustard oil: 2 tbsp
- Turmeric powder or paste: ½ tsp
- Red chilli powder or paste: 1 tsp
- Salt: 1 tsp or according to taste
- Baking soda: ½ tsp
- Sufficient mustard oil for deep-frying
Wash the Pat Shak and pat dry slightly. Chop roughly.
Add the warm mustard oil, semolina, red chilli powder, turmeric powder, salt and baking soda to the rice-flour batter. The batter has to be very thick.
Mix the leaves with the batter. Check and adjust the salt at this stage. Allow to rest for 5 min.
Heat the mustard oil until smoke is released. Simmer the flame. Add around 1 tbsp of the leaves smeared with the batter, at a time. Don’t overcrowd the Kadhai or the cooking utensil with too many fritters or Bora at a time. Otherwise, you will not get crispy Boras.
When one side of the Bora is golden-brown, flip over and fry till both sides are evenly coloured. Do not cover the utensil while frying. Also, the flame should be simmered throughout the frying process.
Remove on an absorbent paper and serve this Bengali Bora immediately with a hot cup of tea or with steamed rice.