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

Prep Time 30 minutes
Cook Time 45 minutes
Course Side Dish, Snack
Cuisine Indian
Servings 6 People

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.