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

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Servings: 6 People

Course: Side Dish, Snack

Cuisine: Indian

Ingredients Method

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

Method

 

1. Wash colocasia leaves. Remove stems.
2. Prepare a paste mixing coriander powder, cumin powder, red chili powder, tamarind pulp, jaggery, gram flour and salt.
   
3. 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.
   
4. 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.
   
5. Make a tight roll of the above leaves. You will get 2 rolls of 5 leaves each.
   
6. Stem it in the steamer for 20-25 minutes. 
   
7. Remove them and let them cool.
   
8. Prepare a tadka by heating oil and adding mustard seeds, sesame seeds, asafoetida.
   
9. Slice the roll.
   
10. Add the pieces to the tadka.
    
11. Fry the sliced patra till they get crispy. Remove and serve them hot.