Paat/Nalte pata (Jute Leaves) by Barnali Dutta dated 01/08/2014A very popular bitter taste Indian recipe.
In India, it is locally known as:
This Prakrit versified sloka found in "Prakrit Paingalam" described 'bengalees' one of the favorite traditional (shanaton) feast.
The meaning of this verse in Bengali is
মৌরলা মাছ ও নালিতা শাক - কান্তা দিচ্ছে পুণ্যবান খাচ্ছে"
This is a simplest Bengal village type recipe for a regular Bengali meal. Many other variations may be there, I made it as pure regional Bengal household likes it, not like a bora or pakora.
Ingredients for Paat pata bhaja recipe
- Jute leaf (পাট পাতা) whole about 2 to 3 per head,(preferably dried leaves)
- 1 tsp kala jeera/nigella seeds
- 2 tbsp rice powder
- 1 tbsp flour
- 1 tsp salt
- A pinch of sugar to balance the taste
- 1 tbsp oil
- For this recipe dried leaves are best. It can be made with fresh leaves also. Wash the leaves gently without damaging them and drain thoroughly.
- Mix the binder with minimum water. Sprinkle kala jeera (nigella seeds) in the mix. The water of wet leaves will be sufficient to stick the binders to the leaves.
- Do not chop the leaves, put the whole leaf in to the binder mix, and take care that the leaves do not get crushed or too much damaged otherwise it will become slimy.
- In the meanwhile put a flat tawa or nonstick fry pan on heat for shallow fry.
- Wet your fingers with water. Take leaf one by one. Do not be tempted to add more binder. It will just be enough to stick to the leaves and will keep the flavor of jute leaf. The leaf will just be quite visible. Now fold the whole leaf once and press them so that they stay flat.
- Now shallow fry with 1 tbsp oil in the batches.
- Do not turn the leaf until its done on one side. It can be moved easily with a spoon then.
- Turn the leaves and let it be for a few minutes. The leaves and the binder will become crunchy slight black and green in color.
- Serve with white steamed rice and raw green chili (optional). Perfectly cooked leaves can be crushed over rice.
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