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Patra Recipe
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
HideShow MediaFor 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.
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