Jute leaves are seasonal produce and not very easy to find in North India. If you are lucky enough then you might get this leafy veggie (locally known as ‘Patua’) at your nearest weekly veggie market, which happens on a particular day in a week, and these markets are all over in Delhi-NCR. Or else, try Chittaranjan Park in South Delhi, there you’ll get this for sure because Bengalis love this green and we make Patpatar Bora and Pat shaak die dal with it. Jute leaves are not bitter in taste, and the taste of these fritters is crunchy, they are of course, extremely addictive and it’s hard to keep count on them. Many people make these fritters by using besan/gram flour and rice flour. But, I’ve learnt to make them with motor dal (Yellow split Peas)from my Mom and grown up eating them like this. Motor dal has its own unique taste and its considered as one of the best among all the variety of lentils for making Dal er Bora (lentil fritters) in Bengal. So, here this dal lends a beautiful taste and texture to the fritters and makes you want them more.
Patpatar Bora/Jute Leaves Fritters
- Jute leaves/Pat shaak- 250g approx.
- Motor Dal/Yellow split Peas – 1 cup
- Turmeric powder- ¼ tsp
- Vegetable oil for frying
Wash motor dal 2-3 times, after that soak the dal with 2 cups of water for 3-4 hours. Drain the water, make a smooth paste of the soaked dal by using a food processor.Keep aside.
Separate clean, tender jute leaves from the stems, and keep them in a colander. Wash well under running water, keep aside (in the colander itself) for some time to drain the water completely from the leaves.
Now in a bowl, add the lentil paste, jute leaves, salt and turmeric powder. Mix well, no need to add any water into this because the wet leaves are enough for binding.
Heat 1½ cups of vegetable oil in a deep frying pan/kadai. To make the fritters (bora) now take some portion by using your fingers from the leaves+lentil paste mixture and drop into the hot oil. Fry the fritters on low-medium heat until golden brown in colour. Fry 3-4 fritters at a time.
Serve immediately as a side dish with dal and steamed rice. Enjoy!
While making the fritters, try to give them a round flat shape before dropping into the oil, so that they cooked well from the inside.