If you are looking for a new Gujarati recipe, then Patra can be the right choice for you.
Time: 50 minutes
- 2 cup gram flour (besan)
- 1/2 teaspoon pureed green chilli
- salt as required
- 1/2 teaspoon asafoetida
- 1/2 teaspoon red chilli powder
- 12 medium colocassia
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon ginger paste
- refined oil as required
- 1 teaspoon powdered turmeric
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon tamarind paste
- 1/4 cup jaggery
- water as required
- To prepare this recipe, grate the jaggery in a small cowl and keep it aside. Now, take a separate bowl and add
- gram flour, ginger-chilli paste, turmeric, red chilli powder, 1/2 teaspoon asafoetida, jaggery, oil and tamarind
- paste to it.
- Now add water along with salt and mix well until it turns into a smooth paste. On the other hand, wash the
- colocasia leaves and place them on a chopping board. With the help of a knife, carefully remove the veins from
- the center of the leaves.
- Next, apply the besan mixture on one leaf and place another leaf over it. Make sure that the mixture is evenly
- coated. Continue this procedure with other leaves.
- Now carefully roll the leaves and steam in a steamer for about 20 minutes. When it cools down, cut the leaves
- into 1 inch slices.
- Heat oil in a pan over medium flame and add mustard seeds to it. Now add the remaining asafoetida along
- with sesame seeds and wait for them to crackle.
- Now add the Patras and gently saute them for a minute. Serve hot with any chutney of your choice. You can
- even garnish it with fresh coriander leaves.