How to make Parsi Patrel -

Colocassia rolls with gram flour filling, served fried to a crisp.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia Leaves, Gram Flour

Cuisine : Parsi

Course : Main Course Vegetarian


For more recipes related to Parsi Patrel checkout Aaluchi Patal Bhaji , Aaluchi Patal Bhaji, Arbi Ke Patton Ki Sabzi. You can also find more Main Course Vegetarian recipes like Achari Aloo in Dahi Aloo Baingan-SK Khazana Kaddu aur Aloo ki Sabzi - SK Khazana Dahi Ma Bheeda

Parsi Patrel

Parsi Patrel Recipe Card

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Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Parsi Patrel Recipe

  • Colocassia Leaves 24

  • Gram Flour

  • Oil 6 tablespoons

  • FOR THE MASALA

  • Gram flour (besan) 1/2 cup

  • Wheat flour 1/2 cup

  • Rice flour 1/2 cup

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 teaspoon

  • Cloves 6

  • Cinnamon 1 inch stick

  • Green chillies chopped 3

  • Fresh coriander leaves chopped 2 tablespoons

  • Ginger 1 inch piece

  • Garlic 10 cloves

  • Kashmiri red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Bananas mashed 2

  • Tamarind pulp 1 cup

  • Jaggery (gur) grated 2 tablespoons

  • Salt to taste

Method

Step 1

Remove the central large stem from each of the leaves. Wash and wipe dry each leaf. For the masala dry roast cumin seeds, coriander seeds, cloves, cinnamon and powder.

Step 2

Grind green chillies, ginger and garlic to a fine paste. Mix gram flour, wheat flour, rice flour, powdered spices, green chilli-ginger-garlic paste, red chilli powder, turmeric powder, mashed bananas, coriander leaves, tamarind water, jaggery and salt into a thick paste.

Step 3

Add water as required. Keep a leaf with its back side facing up. Apply the mixture thinly on the leaf and place another leaf on top and again apply the mixture. Continue this process for six leaves.

Step 4

Tuck in the sides and roll as for a Swiss roll and tie up securely with a string. Make more patrel rolls in a similar way. After they are all ready, heat three tablespoons of oil in a pan, fry the patrels on all sides, then cover the pan with a lid.

Step 5

Put water on the lid and cook on low heat, turning occasionally, for forty five minutes to one hour. Cool, cut into slices. Heat remaining oil in a shallow frying pan and fry patrel slices till crisp.

Step 6

Serve sprinkled with lemon juice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.