Pat Shak Bhaji (Jute Leaves Fry)

    Jute leaves are really good for health, and also help with digestion problems. This is a simple and quick recipe, and tastes great when quite a bit of dried red chilies are used. Serve with plain rice.


    Dhaka, Bangladesh
    18 people made this


    • 1 kg of pat shak ( jute leaves)
    • 1 tablespoon of soybean oil
    • 4-5 dried red chilies ( or as preferred)
    • 1/2 tablespoon of garlic slicesare
    • 1 tablespoon of onion slices
    • salt as needed
    • 4-5 green chilies


    1. Wash the pat shak. Pluck the leaves out. Drain the water out for 10 minutes.
    2. Heat a pan with soybean oil and fry the dried red chilies. Transfer the chilies when they darken in color. Now add the garlic and onion slices to the same pan and fry until slightly golden in color.
    3. Add the pat shak and salt. Stir the leaves and cover the lid. Cook for 5-7 minutes on medium heat.
    4. The leaves should have wilted and softened by now. Stir and sprinkle the green chilies. Cook for another 3-4 minutes.
    5. Sprinkle the fried dried red chilies and mix again.
    6. Serve with plain rice.

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