How to make Patra - SK Khazana -
Colocassia rolls make wonderful snack – much loved
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 - SK Khazana checkout Patra, Patra. You can also find more Snacks and Starters recipes like Murgh Makhani Quesadillas Dal Thepla Basmati Rice Indian Arrancini Golden Fried Jumbo Prawns
Patra - SK Khazana 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 : 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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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.
