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Patra Recipe

Patra
How to make Patra

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

  • Total Cook Time 50 mins 20 seconds
  • Prep Time 10 mins 20 seconds
  • Cook Time 40 mins
  • Recipe Servings5
  • Easy

Ingredients of Patra

  • 5 Colacasia leaves
  • For Batter:
  • 150 gram Gram flour
  • 100 gram Tamarind pulp
  • 20 gram Chilli powder
  • 5 gram Turmeric powder
  • 2 gram Asafoetida
  • 2 gram Cumin seeds, roasted
  • 20 gram Sugar
  • 20 ml Oil
  • to taste Salt
  • For Tempering:
  • 30 ml Oil
  • 5 gram Mustard seeds
  • 10 gram Sesame seeds
  • 25 gram Coriander seeds
  • 75 gram Coconut

How to Make Patra

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For the preparation:

1.
Chop the coriander leaves.
2.
Grate the coconut.
3.
Cut off the thick veins and wash the colacasia leaves.
4.
Mix the listed ingredients and make a thick batter.
5.
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.

For cooking:

1.
Steam the rolls for 30 minutes.
2.
Remove and cut them into 1 cm thick slices.
3.
Arrange the slices on a platter.
4.
Heat the oil and add the mustard seeds, when they crackle add sesame, coriander leaves, and coconut.
5.
Pour this tempering on the sliced patra. Serve warm.

Key Ingredients: Colacasia leaves, Gram flour, Tamarind pulp, Chilli powder, Turmeric powder, Asafoetida, Cumin seeds, Sugar, Oil, Salt, Oil, Mustard seeds, Sesame seeds, Coriander seeds, Coconut

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