Paat Paata Bhaja
Crispy fried jute leaves (paat pata), a unique Bengali delicacy with a distinctive taste.
Preparation
Batter : Add 1/2 cup water to 1 cup maida and make a homogenous mix. To it add poppy seeds and baking soda and salt to taste.
Cooking
Heat oil in a kadai. Make sure the oil is
Dip the leaf bunch in the batter and add to Fry till golden brown and remove on to a paper towel to drain excess oil.
Serve with rice and masoor dal. An extremely delicious side item for a good lunch menu.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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