Light and traditional Bangladeshi snacks provide consolation as the summer heat builds. A tasty and simple dessert, jute leaf fritters (Pata Bora) are ideal for Pohela Boishakh or any informal gathering.
Components: 20–25 soft jute leaves, Chickpea flour, one cup, One tablespoon of rice flour, and add salt to taste. An optional sprinkle of sugar ,  ¼ teaspoon of turmeric powder ,  and ¼ tsp chili powder . Half a teaspoon of nigella seeds, Water as required, Oil made from soybeans for deep-frying
Directions:Â
Get the batter ready: Combine rice flour, chickpea flour, nigella seeds, turmeric, chili powder, salt, and sugar in a bowl. Water should be added gradually to create a thick, smooth batter.
Wash the leaves: Give the jute leaves a good cleaning, then pat dry.
Heat the oil: Place soybean oil in a deep pan over a medium heat.
Coat and fry: Make sure every leaf is well coated by dipping it into the batter. Drop it gently into the heated oil.
Fry until golden; turn periodically to ensure cooking is uniform. Remove and drain on paper towels after it’s golden and crispy.
Serve hot: Savor these crispy fritters as a Pohela Boishakh snack or with a cup of tea!
Advice: For the greatest texture, use fragile, fresh jute leaves.
To suit your tastes, adjust the seasonings.
For added taste, serve with yogurt dip or tamarind chutney.
Pata Bora is a straightforward but delicious dish that adds a touch of tradition to your Boishakh festivities! Do you want this recipe to be changed in any way?
