Bengali Pat Patar Bora Recipe|Jute Leaves Recipe
Bengali food is recognized for its wide variety of mouthwatering meals that perfectly embody the spirit of the local culture.One such distinctive traditional cuisine is “Pat Patar Bora.”
Bengali households treasure this crispy treat produced from soft pat pata (green colocasia leaves).
Bengali Pat Pata Bora is often enjoyed with lukewarm dry chili fry, making it a satisfying and wholesome meal.
This dish doesn’t require any additional accompaniments.
it’s both simple to prepare and incredibly flavorful.
During summer vacations, when I used to visit my grandmother’s house, she would prepare this dish daily.
This meal holds a special place in my heart as it’s tied to many fond childhood memories.
so I decided to share this recipe with all of you.
This dish is also a favorite of my own children.
I make it every other day, and it has become a regular feature on our dining table.
Pat pata leaves are commonly available during the monsoon season, but they’re not easily found in markets.
To ensure a constant supply, I’ve planted pat (jute) plants in my home garden.
This way, I have easy access to the leaves whenever I crave this delightful dish.
This meal is a must-try for fans of Bengali cuisine as well as food adventurers because of the combination of rice powder, spices, and the crunchiness of the fried leaves.
some side dish you may like with pat patar bora BEGUN DIYE PABDA MACHER JHOL RECIPE|PABDA FISH RECIPE|PABDA FISH
egg curry | egg curry recipe | egg recipes| egg gravy| egg dishes
Dum Aloo Recipe | Dum Aloo Recipe in Hindi
Dal Fry| How To Make Dal Fry Instantly|Masoor Dal
RECIPE CARD
Authentic Bengali Pat Patar Bora Recipe - Crispy Delight from the Heart of Bengal
Ingredients
Ingredients
To recreate this authentic Bengali delicacy, you'll need the following ingredients:
- 100 g fresh pat pata green colocasia leaves
- A pinch of haldi powder turmeric
- Salt to taste
- 1/3 teaspoon red chilli powder
- 150 g rice powder or rice paste
- Water as needed
- 1/2 cup oil for frying
Instructions
- Follow these step-by-step instructions to prepare the mouthwatering Bengali Pat Patar Bora:
Step 1: Preparing the Pat Pata
- Start by cleaning and washing the pat pata green colocasia leaves thoroughly. This is a crucial step to remove any dirt or impurities.
Step 2: Mixing the Rice Paste
- In a mixing bowl combine 150g of rice powder or rice paste.
- Add a pinch of haldi powder for a touch of color and flavor.
- Sprinkle in 1/3 teaspoon of red chilli powder adjusting the amount based on your spice preference.
- Season the mixture with salt according to your taste.
- Gradually add water to the mixture while stirring aiming for a thick consistency. Ensure the mixture is well-mixed, free of lumps, and has a smooth texture.
Step 3: Frying the Pat Pata
- In a deep pan heat 1/2 cup of oil over medium heat. Make sure the oil is adequately heated for crispy results.
- Take a pat pata leaf and dip it into the rice paste mixture ensuring it's coated evenly on both sides.
- Carefully place the coated leaf in the hot oil. Repeat this process for a few more leaves making sure not to overcrowd the pan.
- Fry the leaves for about 3 to 5 minutes on each side or until they turn golden brown and crispy. Adjust the cooking time based on the size of the leaves and the thickness of the rice coating.
- Once the pat patas are crispy and fried to perfection remove them from the oil and place them on a paper towel to drain excess oil. Repeat this process with the remaining pat patas.
Step 4: Serving
- For a taste of true Bengali cuisine serve the hot, crispy Pat Patar Boras with steamed rice with dry chilli fry(sukna lonka bhaja) and a selection of chutneys. Your taste senses will unquestionably be satisfied and hanker after more as a result of the blend of textures and flavors.
Ingredients
To recreate this authentic Bengali delicacy, you’ll need the following ingredients:
- 100g fresh pat pata (green colocasia leaves)
- A pinch of haldi powder (turmeric)
- Salt, to taste
- 1/3 teaspoon red chilli powder
- 150g rice powder or rice paste
- Water, as needed
- 1/2 cup oil (for frying)
Instructions
Follow these step-by-step instructions to prepare the mouthwatering Bengali Pat Patar Bora:
Step 1: Preparing the Pat Pata
Start by cleaning and washing the pat pata (green colocasia leaves) thoroughly. This is a crucial step to remove any dirt or impurities.
Step 2: Mixing the Rice Paste
- In a mixing bowl, combine 150g of rice powder or rice paste.
- Add a pinch of haldi powder for a touch of color and flavor.
- Sprinkle in 1/3 teaspoon of red chilli powder, adjusting the amount based on your spice preference.
- Season the mixture with salt according to your taste.
- Gradually add water to the mixture while stirring, aiming for a thick consistency. Ensure the mixture is well-mixed, free of lumps, and has a smooth texture
Step 3: Frying the Pat Pata
- In a deep pan, heat 1/2 cup of oil over medium heat. Make sure the oil is adequately heated for crispy results.
- Take a pat pata leaf and dip it into the rice paste mixture, ensuring it’s coated evenly on both sides.
- Carefully place the coated leaf in the hot oil. Repeat this process for a few more leaves, making sure not to overcrowd the pan.
- Fry the leaves for about 3 to 5 minutes on each side or until they turn golden brown and crispy. Adjust the cooking time based on the size of the leaves and the thickness of the rice coating.
- Once the pat patas are crispy and fried to perfection, remove them from the oil and place them on a paper towel to drain excess oil. Repeat this process with the remaining pat patas.
Step 4: Serving
For a taste of true Bengali cuisine, serve the hot, crispy Pat Patar Boras with steamed rice with dry chilli fry(sukna lonka bhaja) and a selection of chutneys. Your taste senses will unquestionably be satisfied and hanker after more as a result of the blend of textures and flavors.
Bengali Pat Patar Bora gives a lovely culinary voyage into the heart of Bengal with its enticing crispiness and savory rice coating.
In spite of the passage of time, Bengali families and foodies alike continue to enjoy this cherished traditional dish.
Pat Patar Bora is a representation of Bengal’s diverse culinary heritage, whether it is eaten as a snack, side dish, or even a major dinner.
Frequently Asked Questions (FAQs) – Pat Patar Bora Recipe
Q1: What is Pat Patar Bora?
A1: Pat Patar Bora is a traditional Bengali dish made from green colocasia leaves (pat pata) coated with a flavorful rice paste mixture and deep-fried until crispy.
It’s a popular snack or side dish in Bengali cuisine.
Q2: Can I use rice flour instead of rice paste?
A2: Yes, you can use rice flour as a substitute for rice paste.
Mix the rice flour with water to create a thick, smooth paste similar to the rice paste in the recipe.
Q3: How do I clean and wash pat pata leaves?
A3: To clean pat pata leaves, gently rinse them under cold running water.
Remove any dirt or debris by gently rubbing the surface with your fingers. Pat them dry using a clean kitchen towel or paper towels.
Q4: Can I adjust the spiciness of the dish?
A4: Absolutely! The amount of red chilli powder can be adjusted to suit your preferred level of spiciness.
You can increase or decrease the amount according to your taste.
Q5: How do I know when the pat patas are fried to perfection?
A5: The pat patas should turn a golden brown color and become crispy when fried properly.
Test a small piece first to determine the ideal frying time for your specific leaves, as it can vary based on size and thickness.
Q6: What type of oil is best for frying?
A6: For traditional Bengali cooking, mustard oil is often used for its distinct flavor.
However, you can use any neutral cooking oil with a high smoke point, such as vegetable oil or sunflower oil, for frying.
Q7: Can I make a larger batch of Pat Patar Bora?
A7: Yes, you can definitely scale up the recipe to make a larger batch.
Just ensure that the rice paste mixture is well-prepared and consistent to coat all the pat pata leaves evenly.
Q8: What can I serve with Pat Patar Bora?
A8: Pat Patar Bora can be served as a snack on its own or as a side dish alongside steamed rice and various chutneys. It’s a versatile dish that can complement a variety of meals.
Q9: Can I prepare the rice paste mixture in advance?
A9: While it’s best to prepare the rice paste mixture just before frying for optimal consistency, you can prepare it shortly before frying the pat patas.
Avoid letting the mixture sit for an extended period, as it might become too thick.
Q10: Are there any variations to this recipe?
A10: Yes, some variations include adding finely chopped herbs or spices to the rice paste mixture for extra flavor.
Additionally, some recipes call for a touch of besan (chickpea flour) in the coating mixture for added crispiness.
Q11: Can I reheat leftover Pat Patar Bora?
A11: While it’s best enjoyed fresh, you can reheat leftover Pat Patar Bora in an oven or toaster oven for a short period to regain some of its crispiness.
However, keep in mind that reheating may not replicate the original texture entirely.
Q12: Is Pat Patar Bora gluten-free?
A12: Yes, if you use rice flour and ensure that the other ingredients are gluten-free, Pat Patar Bora can be a gluten-free dish suitable for those with gluten sensitivities or celiac disease.