Patra
Patra is a staple dish that you will find in almost all the Gujrathi Sweet shops. It tastes sweet, tangy and slightly spicy. The Colocasia leaves has a unique subtle taste. The spices and gram flour paste adds a ton of flavor to it. Frying the Patra makes it hard to resist as a side dish.
Ingredients:
Patra
Ingredients
- 10 Colocasia Leaves
- 4 Tsp Coriander Powder
- 2 Tsp Cumin Powder
- 1 Tbsp Tamarind Pulp
- 1 Cup Jaggery
- 2 Cup Gram Flour
- 4 Tsp Red Chili Powder
- 1 Tsp Turmeric Powder
- 2 Tsp Sesame Seeds
- 1/2 Cup Oil
- 1 Tsp Mustard Seeds
- 1/4th Tsp Asafoetida
- Salt
Instructions
- Wash colocasia leaves. Remove stems.
- Prepare a paste mixing coriander powder, cumin powder, red chili powder, tamarind pulp, jaggery, gram flour and salt.
- Take one colocasia leaf stem side up. Apply about 2 tbsp of the above prepared paste and spread it. The paste should cover the leaf.
- Place another leaf on top of it stem side up. Apply the paste again and spread it on the whole leaf. Repeat this process for 5 leaves. Repeat the same process for remaining 5 leaves.
- Make a tight roll of the above leaves. You will get 2 rolls of 5 leaves each.
- Stem it in the steamer for 20-25 minutes.
- Remove them and let them cool.
- Prepare a tadka by heating oil and adding mustard seeds, sesame seeds, asafoetida.
- Slice the roll.
- Add the pieces to the tadka.
- Fry the sliced patra till they get crispy. Remove and serve them hot.