DISH RESEARCH · Snack
Pat shak er bora
Debjani’s Bengali Pat Patar Bora fries batter-coated bunches of jute leaves and their attached stems until crunchy, using a besan-and-rice-flour batter.
About Pat shak er bora
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Debjani Chatterjee Alam’s Pat Patar Bora coats small bunches of jute leaves and their attached stems in batter, then deep-fries them. Her Bengali fritters are described as golden brown and crunchy.
The selected bunches keep several leaves on a stem. They are checked, soaked in water mixed with baking soda, washed again and drained before coating.
The batter combines besan, rice flour, its separate baking-soda portion, turmeric, red chilli powder, salt and nigella seeds. Mustard oil and water are whisked in to make it smooth, with more of the same water if needed, then the batter rests.
Each bunch is coated in the same batter and fried in heated vegetable oil. Both sides cook until crunchy, and the fritters are lifted out and strained from the oil.
The remaining bunches are fried in the same way. Debjani serves the finished fritters hot; the selected meal accompaniment is rice and dal.
Ingredients in Pat shak er bora
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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Associations in the cited sources
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- Cooking traditions
- Bengali