Pat Shaker Pakora Recipe | Jute Leaves Fritters | Pat Patar Bora Recipe
 
Prep time
Cook time
Total time
 
Author:
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
  1. 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.
  2. Heat oil in any deep bottomed pan which is suitable for deep frying. The depth of the pan should be more than 2”.
  3. 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.
  4. Now add 2 tbsp of hot oil into the batter and whisk quickly. This hot oil will make the batter silky and fries crispy.
  5. 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.
  6. 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.
  7. Serve immediately with kasundi.
Recipe by Scratching Canvas at https://www.scratchingcanvas.com/pat-patar-bora-recipe/