How to make Patra - Mutlilayered colcassia leaves with spices and steamed.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Colocassia leaves (arbi ke patte) (अर्बी के पत्ते ),
Cuisine : Gujarati
Course : Snacks and Starters
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For more recipes related to Patra checkout Patra. You can also find more Snacks and Starters recipes like Quinoa and Vegetable Patties, Almond Cranberry Muffins, Assorted Pakoda, Murgh Ke Shami.
Patra Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Mild
Ingredients for Patra Recipe
Colocassia leaves (arbi ke patte) 12
Gram flour (besan) 1 1/2 cups
Ginger paste 1 teaspoon
Green chilli paste 1 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Turmeric powder 1 teaspoon
Sesame seeds (til) crushed 2 teaspoons
Tamarind pulp 2 tablespoons
Jaggery (gur) grated 2 tablespoons
Salt to taste
Oil 2 tablespoons
Fresh coriander leaves a few sprigs
Asafoetida 1/2 teaspoon
Mustard seeds 1 teaspoon
Sesame seeds (til) 1 tablespoon
Coconut scraped 2 tablespoons
Method
Step 1
Heat sufficient water in a steamer. Trim the stems of the arbi leaves an roll a rolling pin on the back side to soften the leaves.
Step 2
Place besan in a bowl, add ginger paste, green chilli paste, red chilli powder, coriander powder, cumin powder, turmeric powder, crushed sesame seeds, tamarind pulp, jaggery and sufficient water and mix into a thick paste. Add salt and mix again.
Step 3
Apply this paste all over the back side of an arbi leaf. Place another leaf over this with its pointed end opposite the first one. Apply the paste over this too.
Step 4
Fold the sides slightly and tightly roll. Keep the rolls on a perforated plate and keep it in the steamer. Cover with the lid and steam till done.
Step 5
Take the rolls out and let them cool completely. Slice into roundels.Heat oil in a non stick pan.
Step 6
Chop coriander leaves. Add asafoetida, mustard seeds and sesame seeds to the oil and when they splutter add the patra slices and toss.
Step 7
Transfer onto a serving plate, garnish with coconut and coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
