Jute Leaf (Pat Shak) in Bengali & Indian Cooking

Pat Shak or the tender jute leaves are grown in Asian continent but it has its roots from the land of Pharaohs – Egypt. It is known as Saluyot in the Philippines, Mulukhiyyah is another Egyptian dish famous in African and Arabian countries.

Japan imports these dry jute leaves as a substitute for tea. This leaf is woody and fibrous in nature. This is highly cherished in Bengal, Orissa, Assam and all over India.

Bengal is blessed with pakora or bora of Pat on the other hand Sambalpur and Assam is having its favorite dishes like Khar in summer. This Pat sak is one of the integral plants of Bengal and mostly cherished in East Bengal.

Pat Shak Cooking

Uses of Pat Shak (Jute Leaf) in Bengali & Indian Cooking

The tender juicy leaves of jute better known as Pat in Bengal is mostly cherished in East Bengal or now in Bangladesh.

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The taste buds wilts and the appetite takes the peak then the lunchtime restoratives will help you to get the best option of runny curries and associated with Pat Shak er bora, Pat Shaker jhol which is a lost history is actually making it possible to make it perfect.

10 to 12 ft long plants are really making the lunch time much more innovative. This foul-smelling plant can be really helpful.

There are teeta and meetha Pat Shak which are two types of plants. The sweet and bitter taste of plant leaves.

Pat Shak Bhaja:

This is a unique fry which is actually made with the help of slightly slimy and fibrous jute plant leaves which are cut and then cleaned perfectly.

Then with potatoes and pumpkins cut into pieces and added to this mishmash. Though it is termed as bhaja or fry but still the moisture laden texture makes it a mishmash.

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You can simply serve these stir-fried jute leaves with steamed rice or groom bhaat. To make the dish really authentic you can also add Bengali fermented condiment – kashundi.

Pat Shaker Jhol:

Another outstanding dish which is made with the sliced garlic and mangos stewed with the whole leaves of Jute. Little bit of salt and turmeric is used otherwise it is a mish mash to make it perfect.

Jute Leaves with Dal:

Here you can use cholar dal or ahohor dal with the jute leaves made with a nigella tempering and made a little bit thick in the consistency.

Pat Patar Bora:

This is a nice fitter where the Jute leaves with besan mixed with caraway and turmeric dipped in it and then deep fried which makes some excellent fitters. You can have it anytime or a little bit of Dal and Gorom Bhaat (steamed rice).

What is the Best Way to Cook Pat Shak (Jute Leaf)?

I think the best way to cook Pat Shak is stir fried the jute leaves with small slices of kumro/pumpkin.

Fry till the moisture is gone and make it mushy mushy.

Questions & Answers:

How Long Does Pat Shak Take to Cook?

15 to 20 mins is needed to cook Pat Shak.

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How Does Pat Shak Taste?

There are two types of Pat Shak: sweet and bitter. The sweet one tastes sweet and the bitter one will taste bitter.

How Do You Eat Pat Shak?

We cook the Pat Shak, stir fry it, boil it with lentils and even make fitters.

Can You Eat the Stems of Pat Shak?

No, we don’t eat the stems of Pat Shak.

Can You Eat Pat Shak Raw?

No, we don’t eat the Pat Shak raw.

What is Pat Shak Called in Different Languages?

Koshta, Nalita, nalta sag or Pat Shak in Bengali, Jute Leaves in English, Parinta or Janumu in Telugu, Piratti-Kirai or Naruvalli in Tamil, Kurru Chantz, Banpat or Tupkati, Taankal Joot, Kulichi Bhaaji, Choche, Chaunchan in Marathi, Kinikini Beeja in Kannada, Bor Chhunchi in Gujarati, Pat, Titapat, in Hindi.

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