Pat Patar Bora | Pat Shaker Pakora | Jute Leaves Fritters | Pat Patar Pakora

Pat Patar Bora or Pat Shaker Pakora is another classic Bengali bora or pokora recipe which is being extinct with time. It is simple Jute Leaves Fritters with young jute greens and homemade batter. It’s crispy, crunchy and delicious, perfect for your evening tea on a ‘rainy-day’.

Pat Shaker Bora is a fine example of combining simplicity and skills in cooking technique. The fresh young leaves are preferred for this particular recipe due to their firmness. The whole leaves are washed, cleaned and dried with kitchen towels to remove any drops of water. Then a simple pakora batter is prepared just by mixing few basic ingredients like besan, maida, rice flour and seasoning. Whole leaves are dipped in batter and fried in hot oil and Pat Patar Bora is ready to serve with kasundi.

Watch detailed Video of Pat Patar Pakora Recipe.

Read the entire recipe and Notes carefully before you start cooking. Do make sure all ingredients are at room temperature (unless mentioned) and weighed or measured correctly in appropriate weighing scale or measuring instruments such as cups or spoons. Remember these are not regular cups or spoons which is used in daily life.

SERVING & STORAGE:

Pat Sahker Pakora tastes best with bhaat, dal with a lemon wedge on side and Macher Jhol (steamed rice, lentil and Fish Curry). Often it is enjoyed with khichuri during monsoon.

Pat Patar Bora or Jute Leave Fritters taste great with Doodh Cha (Milk Tea) as snack.

Consume pakoda hot, right after frying. It does not taste good cold or after refrigeration (not even after reheating).

Pat Shaker Pakora Recipe | Jute Leaves Fritters | Pat Patar Bora Recipe

Save Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Rimli

Recipe type: Main

Cuisine: Bengali

Serves: 4-6 servings

Ingredients

Pat Pata or Pat Shak: 1, small unit
For batter:
Maida, all-purpose flour: 4 tbsp
Besan, bengal gram flour: 2 tbsp
Rice flour: 2 tbsp
Turmeric powder: ½ tsp
Red chili powder: ½ tsp
Roasted cumin powder: ½ tsp
Salt: 1 tsp
Water: ½ cup
Oil for deep frying, at least 500 ml or 2 cups

Instructions

Pluck the pat pata or leaves and discard the steam of pat shak. Wash and clean leaves carefully and dry it with kitchen towel. There shouldn’t be any water in pat pata.
Heat oil in any deep bottomed pan which is suitable for deep frying. The depth of the pan should be more than 2”.
Mix all the dry ingredients in a large bowl. Add water gradually little by little and keep whisking. Don’t add entire water together; this will make a large lump. Add little water, whisk to mix it thoroughly and then add again and so on. This will ensure lump free smooth matter.
Now add 2 tbsp of hot oil into the batter and whisk quickly. This hot oil will make the batter silky and fries crispy.
Now take one large pat pata or 2-3 small leaves together, deep in batter nicely to cover both sides with thick batter. Shake off the excess batter and slide in hot oil carefully. Don’t just drop the batter coated leaf in hot oil, slowly slide it in. this way there will be no oil spluttering.
Keep the flame on medium and cook pat patar bora for 2-3 mins. Flip gently on other side and cook for another 2 mins on medium flame. If pakora is evenly coloured and puffed up, your patshaker pakora is done. Remove from oil with slotted spoon and keep on kitchen towels to get rid of excess oil.
Serve immediately with kasundi.

Have you tried/cooked any of the recipes from my blog Scratching Canvas?

If yes I would love to know your feedback and opinion. Take a picture of your food and share on Instagram with the hashtag #scratchingcanvas. I will share your picture and opinion as well. See you there 🙂