Friday, 1 February 2019

PATRA



Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 4

Ingredients:

10 medium sized colocasia leaves/ taro leaves or arbi ke patte
For The Besan Mixture
2 1/2 cups besan / gram flour
1 tsp ginger-green chilli paste
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp asafoetida
3/4 cup grated jaggery
3 tbsp tamarind pulp
1 tsp oil
salt to taste

For tempering:
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
a pinch of asafoetida (hing)

For The Garnish
2 tbsp freshly grated coconut
2 tbsp pomegranate seeds
2 tbsp finely chopped coriander (dhania)

Method :

  1. Combine all the ingredients listed under besan mixture in a bowl, add water  and mix thoroughly till the jaggery melts and the mixture becomes smooth. Keep aside.
  2. Wash the colocasia leaves and dry using a kitchen towel.
  3. Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
  4. Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.
  5. Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.
  6. Repeat the procedure 3 more leaves.
  7. Fold the leaf around 1” from one side.
  8. Apply the besan mixture on it. Repeat the same with the other side.
  9. Fold the leaf around 1” from your side.
  10. Apply the besan paste on it with your fingers.
  11. Roll it up tightly, while applying besan mixture with each fold. Keep aside.
  12. Repeat with the remaining 5 leaves and besan mixture to make 1 more roll and steam in a steamer for 20 to 25 minutes or till it becomes firm.
  13. When cool, cut into 12 mm. (½”) thick slices. Keep aside.
  14. Heat the oil in a kadhai and add the mustard seeds.
  15. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
  16. Add the patra pieces, toss gently and sauté on a medium flame for a minute.
  17. Serve immediately garnished with coconut,pomegranate and seeds.

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