Paat pata’r bora: Possibly our favourite thing about the monsoons. Paat (পাট) is Bengali for jute, the same fibre that is used to weave gunny sacs or burlap. Jute is a plant native to Bengal and has been cultivated here for thousands of years. With the setting up of the first mechanised jute mill in India in Rishra in 1855, gunny sacs began to be exported all over the world. Even today 80 per cent of the world's jute is cultivated in the Gangetic delta. Naturally, jute leaves are used extensively in Bengali cuisine. When cooked, the leaf has a mild flavour, and a slightly slimy, fibrous (somewhat like mustard greens) texture. If you don't have access to jute leaves, you can also use spinach leaves to make this fritter.

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