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Patra

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Mutlilayered colcassia leaves with spices and steamed.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Patra

Main Ingredients

Colocassia leaves (arbi ke patte),

Cuisine

Gujarati

Course

Snack

Level Of Cooking

Medium

Ingredients

  • 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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