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Patra Recipe

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Patra
  • Chef:
  • Recipe Servings: 5
  • Cook Time:

A thick gram flour and tamarind batter spread on arbi leaves, rolled, steamed and cut into small rounds to make an appetizing snack. Tempered with sesame seeds and coconut.

Ingredients of Patra

  • 5 leaves colacasia leaves

  • Batter:
  • 150 gm gram flour
  • 100 gm tamarind pulp
  • 20 gm chilli powder
  • 5 gm turmeric powder
  • 2 gm asafoetida
  • 2 gm roasted cumin seeds
  • 20 gm sugar
  • 20 ml oil
  • Salt to taste

  • Tempering:
  • 30 ml oil
  • 5 gm mustard seeds
  • 10 gm sesame seeds
  • 25 gm coriander seeds
  • 75 gm coconut

How to Make Patra

  1. For the preparation:
  2. Chop the coriander leaves.
  3. Grate the coconut.
  4. Cut off the thick veins and wash the colacasia leaves.
  5. Mix the listed ingredients and make a thick batter.
  6. Place a colacasia leaf on the table and spread a thin layer of the batter on top, place another leaf on top, repeat applying the batter. Fold in the sides of the leaf, then roll lengthwise into a tight roll.

  7. For cooking:
  8. Steam the rolls for 30 minutes.
  9. Remove and cut them into 1 cm thick slices.
  10. Arrange the slices on a platter.
  11. Heat the oil and add the mustard seeds, when they crackle add sesame, coriander leaves, and coconut.
  12. Pour this tempering on the sliced patra. Serve warm.

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