Patra Recipe

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How to make Patra

Chef: Kishore D Reddy
Recipe Servings: 5
Prep Time: 10 mins 20 seconds
Cook Time: 40 mins
Total Cook Time: 50 mins 20 seconds
Difficulty Level: Easy

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.

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

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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Tags: PatraArbi LeavesGujarati