Polta Patar Bora (Pointed Gourd Leaf Fritter)

Today I am sharing a very simple but unique ‘Bora’ or Fritter recipe made with Potol/Parval/Pointed Gourd leaves. It is a traditional Bengali recipe. In Bengal it is called Polta Patar Bora’. The word ‘Polta’ comes from two words Potol (PointedGourd) + Lota (Climber / Creeper).

This leaf has a bitter taste but when it is mixed with moong dal paste (split and husked green gram) it balances the bitterness of the leaf. As a result you will get a healthy and easy to make snack recipe. It can be served as evening snack or can be served as starter with ‘dal-bhat’. It is an easy to make recipe and with few ingredients. ‘Polta Patar Bora’ is very testy to eat and nutritious too.

  • Servings: 20-number
  • Time: 280 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: bengali
  • Passive Time: 240 mins
  • Course: appetizer
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins

Ingredients

1 bunch Polta Pata / Pointed Gourd Leaf
½ cup Moong Dal / Split and Husked Green Gram – (Soaked for 5-6 hours)
1 pinch Baking Soda
To taste Salt
2 Green Chilli
4 – 5 tsps Oil

Steps

  1. Wash the pointed gourd leaves under running water thoroughly. Tear only the leaves discarding the stems. Soak the leaves in water for some time.
  2. Drain out water and make a paste of the leaves with green chillies in a grinder and keep it aside.
  3. Now grind the soaked moong dal in grinder but avoid adding water as it will make the batter mix runny and fritters cannot be made.
  4. Now mix the pointed gourd leaf paste with the moong dal paste. Mix very well.
  5. Add baking soda and mix.
  6. Add salt just before frying the fritters.
  7. Heat 2 tsp of oil in a skillet. Now with a spoon put one spoon of the batter on the skillet. Fry on low flame 6-8 in each batch.
  8. Turn the fritters and fry the other side too.
  9. Fry till it becomes crisp on outer side.

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