How to make Patra -
Patra or colacassia leaf multilayered with spices and steamed.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Colocassia Leaves, Gram Flour
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Patra checkout Patra, Patra, Patra - SK Khazana, Patra . You can also find more Snacks and Starters recipes like Samosa Rolls Salmon Wellington Sago Murukku Shawarma
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 : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Patra Recipe
Colocassia Leaves 10
Gram Flour 2 1/2 cups
Green chillies chopped 2-3
Ginger chopped 1 inch piece
Onions chopped 2 medium
Coconut dessicated 2 tablespoons
Sesame seeds (til) 2 teaspoons
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Salt to taste
Soda bicarbonate a pinch
Asafoetida a pinch
Jaggery (gur) 50 grams
Tamarind pulp 1 teaspoon
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Method
Step 1
Clean wash and trim the arbi leaves. In a clean bowl take besan and add salt, red chilli powder, turmeric powder, green chillies, onion, sesame seeds, desiccated coconut, soda bi carbonate, asafoetida, tamarind pulp and jaggery.
Step 2
Add a little water to form a thick batter. Take a leaf, spread the batter on top, keep another leaf over it and spread some more batter over it.
Step 3
Roll the leaves tightly and tie with twine. Steam for 20-25 minutes or till done.
Step 4
Remove and let it cool down. Cut them into slices.
Step 5
Heat oil in a pan. Add whole mustard seeds, asafoetida and a little sesame seeds.
Step 6
When it starts to crackle pour this tempering on steamed patra slices.
Nutrition Info
Calories : 1884 Kcal
Carbohydrates : 218.8 gm
Protein : 39.1 gm
Fat : 94.8 gm
Other : Iron- 23.5mg
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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.
