Patra

Ingredients list for Patra

• 12 leaves Colocassia leaves (arbi ke patte)
• 1 1/2 cups Gram flour
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Red chilli powder
• 2 teaspoons Sesame powder
• to taste Salt
• 1 teaspoon Green chilli paste
• 1 teaspoon Ginger paste
• 4 tablespoons Oil
• 2 tablespoons Tamarind pulp
• 100 grams Jaggery (gur) grated
• 1 teaspoon Mustard seeds
• 1/2 teaspoon Asafoetida
• 1/4 cup Coconut scraped
• 4 tablespoons Fresh coriander leaves chopped

Method

1. Remove the thick stems from the leaves.
   Wash leaves, wipe dry and keep aside.
2. In a large bowl mix together gram flour, coriander powder, cumin powder, red chilli powder, turmeric powder, sesame powder, salt, green chilli paste, ginger paste, two tablespoons of oil and mix well.
3. Mix the tamarind pulp and jaggery and add to the above mixture to make a paste.
   Now spread the paste evenly on the back of each leaf, fold over the two sides and then roll.
4. Form into six inches rolls, making sure that all the batter is inside the leaf.
   Place the rolls on a sieve.
5. Steam for about thirty to forty minutes or till cooked.
   Insert a knife to check if it is done.
6. If nothing sticks on the knife then it is done.
   Remove and let cool.
7. Cut into one fourth inch thick pieces.
   Heat remaining oil in a kadai.
8. Add mustard seeds.
   When they begin to splutter, add asafoetida and put in the pieces.
9. Sauté till golden brown.
   Serve hot, garnished with coconut and coriander leaves.

Nutrition Info