How to make Patra - SK Khazana -

Colocassia rolls make wonderful snack – much loved

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia leaves, Gram flour

Cuisine : Gujarati

Course : Snacks and Starters

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For more recipes related to Patra - SK Khazana checkout Patra, Patra. You can also find more Snacks and Starters recipes like Sweet Samosa Air Fried Crumbed Prawns Stuffed Cheese Rolls Shakarkandi Chaat - SK Khazana

Patra - SK Khazana

Patra - SK Khazana Recipe Card

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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 : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Patra - SK Khazana Recipe

  • Colocassia leaves 6-9

  • Gram flour 1 1/2 cups

  • Jaggery grated 1 tablespoon

  • Tamarind pulp 1 tablespoon

  • Ginger paste 1 teaspoon

  • Green chilli paste 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Cumin powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Sesame seeds 1 teaspoon

  • Asafoetida 1 pinches

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh coconut scraped 2 tablespoons

Method

Step 1

Take gram flour in a bowl, add jaggery, tamarind pulp, ginger paste, green chilli paste, garam masala powder, cumin powder, coriander powder, turmeric powder, red chilli powder and salt and mix well. Add sufficient water and mix well to make a smooth paste.

Step 2

Place a leaf on the worktop, shiny side facing downwards. Apply the paste evenly all over. Place another leaf over it but with its tapering end in the opposite direction of the first one. Apply paste over this. Similarly place another leaf and apply the paste.

Step 3

Fold in the four edges and gently roll into a cylinder. Apply paste to seal whenever required.

Step 4

Heat sufficient water in a steamer. Place the rolls in the steamer container. Close the lid and steam for 10-15 minutes.

Step 5

Take the rolls out of the steamer and place on the work top to cool. Cut into half inch thick slices.

Step 6

Heat oil in a kadai, add mustard seeds. When they splutter, add sesame seeds and asafoetida. And the patra slices and toss gently.

Step 7

Add coriander leaves and fresh coconut and mix again.

Step 8

Arrange on a serving platter and serve hot.

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MasterChef Sanjeev Kapoor

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.