How to make Patra -
Patra or colacassia leaf multilayered with spices and steamed.
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Colocassia leaves (arbi ke patte) (अर्बी के पत्ते ), Gram flour
Cuisine : Gujarati
Course : Snacks and Starters
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Patra Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Patra Recipe
Colocassia leaves (arbi ke patte) 12 leaves
Gram flour 1 1/2 cups
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Sesame powder 2 teaspoons
Salt to taste
Green chilli paste 1 teaspoon
Ginger paste 1 teaspoon
Oil 4 tablespoons
Tamarind pulp 2 tablespoons
Jaggery (gur) grated 100 grams
Mustard seeds 1 teaspoon
Asafoetida 1/2 teaspoon
Coconut scraped 1/4 cup
Fresh coriander leaves chopped 4 tablespoons
Method
Step 1
Remove the thick stems from the leaves. Wash leaves, wipe dry and keep aside.
Step 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.
Step 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.
Step 4
Form into six inches rolls, making sure that all the batter is inside the leaf. Place the rolls on a sieve.
Step 5
Steam for about thirty to forty minutes or till cooked. Insert a knife to check if it is done.
Step 6
If nothing sticks on the knife then it is done. Remove and let cool.
Step 7
Cut into one fourth inch thick pieces. Heat remaining oil in a kadai.
Step 8
Add mustard seeds. When they begin to splutter, add asafoetida and put in the pieces.
Step 9
Sauté till golden brown. Serve hot, garnished with coconut and coriander leaves.
Nutrition Info
Calories : 1695 Kcal
Carbohydrates : 234.9 gm
Protein : 61.4 gm
Fat : 56.8 gm
Other : Fiber- 51.6gm
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