Paat Patar Bora

Tender Jute leaves (Paat Shaak) are available in monsoons in West Bengal. It is the same fiber that is used to weave hessian, gunny sacs or burlap. Jute plant is native to Bengal and has been cultivated here for many many years. The first jute mill was established at Rishra, on the River Hooghly near Calcutta in 1855. Four years later, the first power driven weaving factory was set up. By 1869, five mills were operating with 950 looms. Even today the Gangetic Delta remains 80 per cent of the jute producer in the world. Jute leaves thus became a part of Bengali cuisine. When cooked, the leaf has a mild flavor, and a slightly viscous, hairy texture.

The leaves are soft and very nutritious. It is also great for digestion, if taken in moderation. At my place, jute leaves are often cooked with garlic and served with kashundi also known as Kashundi die Paat Shaak or sometimes made into fritters also known as Paat Patar bora. These boras are delicious, crunchy and perfect tea time snacks for drizzling evenings.


Paat patar Bora

A telebhaja/fritter to enjoy while it is drizzling outside
Course Appetizer
Cuisine Bengali
Keyword bora, juteleaffritters, paatpatarbora
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1 small unit paat pata or jute leaves (25-30 leaves)
  • ½ cup maida, all-purpose flour
  • 2 tablespoons of rice flour
  • 1 teaspoon of posto/poppy seeds
  • ½ teaspoon of turmeric powder
  • ½ teaspoon of red chili powder
  • Salt to taste
  • 2 tablespoons of mustard oil
  • ½ cup Water
  • Oil for deep frying


  • Pluck the pat pata or jute leaves and discard the stem. Wash and clean the leaves carefully to remove all the dirt and insects and dry them with kitchen towel.
  • Heat oil in a pan for deep frying
  • Mix all the dry ingredients in a mixing bowl. Add water gradually little by little and keep whisking. Don’t add the entire water together. Adding water little by little along with continuous whisking will ensure smooth lump free batter. ( Do not add all the batter if not necessary. The batter should be thick enough to coat the leaves and not runny)
  • Now add 2 tablespoons of mustard oil into the batter and whisk again.
  • Now take one large pat pata or 2-3 small leaves together, deep in batter nicely to cover both sides with thick batter.
  • Shake off the excess batter and slide in hot oil carefully and slowly.
  • Keep the flame on low medium and cook pat patar bora for 2-3 mins. Flip gently on other side and cook for another 2 mins or till it turns golden brown in colour.
  • If bora is evenly coloured and puffed up, the pat patar bora is done.
  • Remove from oil with slotted spoon and keep on kitchen towels to get rid of excess oil.Serve immediately with kasundi and ketchup.

Thank you for stopping by. If you like the recipe please hit like. Follow us on Instagram and Facebook. If you prepare this dish and publish your photos on Facebook and Instagram do not forget to tag #theepicureanfeast

Leave a Reply