PAT SAG BARA ( JUTE LEAF FRITTER)

Well I am out of blog for quite some time now for reasons beyond my control (after discounting my laziness.) And I am relieved to see that none of you have removed me from the blog followers' list. 
The other day I was exploring a near by Ghetto  market and came across fresh bunch of jute leaves. The immediate recipe in my mind was to make chicken molokhia which I haven't eaten for long.

But I decided to make a typical bong fritter which goes well with rice and dal. (And goes well with Rum too,  of course, God willing and  SOMEONE permitting).  The flavor of Jute leaf is just out of the world. There are numerous variations to this fritter, but I will put here the simplest and my favorite one. 
INGREDIENTS.
Jute leaf whole about 4 cups (loosely filled). (DO NOT CHOP THE LEAVES)
Green chili 4 
1 tsp Kala jeera ( Nigella and NOT Shah Jeera or Caraway seeds)
1 tbsp puppy seeds ( Posto, Khas khas) . (This is optional, if you dont have it, forget it, I mean the puppy seeds and not the fritters).
For the binder
2 tbsp rice powder 
1 tbsp whole wheat  flour
1 tsp suji ( semolina) 
(You may need slightly more binder, while mixing )
You can use a tempura mix instead too.
Salt as required ( Be careful while adding salt, as the volume will shrink substantially during frying ) 

Oil for sallow frying ( Mustard oil or any other oil will do)
NOTE: I have used  weak spice, Nigella, to keep the flavor of jute leaf. Strong spice like fennel and also bit of chopped garlic and onion may be added, but I don't add. I keep it pure vege and Vegan. Also do not use besan, which gives a strong aroma after cooking.
PROCESS
Wash the leaves gently without damaging them and drain thoroughly.
Chop the green chili into tiny pieces.
Dry mix the binders.
In a vessel mix the leaves, binder, green chili, nigella and puppy seeds. Sprinkle salt and mix thoroughly. Take care that the leaves don't get crushed much. Too much damage to the leaves  will make it  slimy.

The photo, immediately after adding the ingredients

The leaves will release water and that will be sufficient to stick the binders to the leaves. The binder should be just visible here and there and sticking to the leaves. Dont be tempted to add more binder. 

The Mix is ready for frying 

The leaves will shrink while  frying, and the binder will make it crunchy. Basically it is not a Pakoda kind of thing, where the batter may be predominant . Here the leaves will be dominating and the binder will be just enough to stick the leaves. ( See my Radish Bara recipe).
In a flat wide frying pan, heat oil , just enough for sallow frying.
Landing the leaves on the oil is bit tricky. Dip your fingers in water, catch hold of 10-12 leaves and bundle them together like a irregular ball. It will look bit clumsy , but dont bother.Then put it on oil and press slightly.. Repeat the process and put  few more Baras per batch.
Cover the pan for 2 minutes. Turn the fritters and press to flatten them as much as possible. Turn the fritters again and may be few times. When the fritters are done, remove them on to kitchen tissues. The leaves and the binder will become crunchy.

Ready for eating 

(NOTE. You can half cook the fritters  and keep it in the fridge for few days and fry later as and when you need.)
Eat it as such or with dal and rice. I eat it with hot rice, sprinkled with ghee, salt and hot green chili chopped into the rice. ( a dash of freshly ground pepper is amazing)
VARIATION . If you don't have jute leaves, try with Julienne of cabbage or radish too.