Patra
Ingredients
10 medium
Colocasia leaves
(paatra- substitute-large spinach leaves, will need more)
1 cup
Gram flour
¼ cup
Jowar flour
½ cup
Rice flour
¼ cup
Wheat flour
4 Tbsps
Gor
2 tsps
Sugar
(or to taste)
1 Tbsp
Raw peanuts
(ground)
1 tsp
Garam masala
1 tsp
Chili powder
(or to taste)
1 tsp
Ground coriander/cumin mix
½ tsp
Turmeric
¼ tsp
Black pepper
½ tsp
Ground cinnamon
1 tsp
Fennel seeds
(raw, ground)
1½ tsp
Salt
(or to taste)
½ tsp
Tamarind paste
1 Tbsp
Plain yogurt
2 tsps
Ginger
(crushed)
½ tsp
Garlic
(crushed)
2 Tbsps
Oil
Instructions
1
Cut off stems, de-vein, wash and pat dry the patra. For spinach deveining is not necessary.
2
Mix the flours and remaining ingredients to make a thick spreadable paste, using water.
3
Place one leaf on flat surface, vein side up and pointed end on top.
4
Spread thin layer of paste all over. Fold the sides to meet at center and spread paste on the folds.
5
Fold the bottom "wings" up, enough to form a straight edge. Spread paste on the wings.
6
Starting at the straight edge, carefully roll tightly into a cylindrical shape.
7
Repeat with the remaining leaves.
8
Steam for 30 minutes, on medium-high heat.
9
NOTE: 1) Can use 2 leaves at a time by spreading paste on both leaves and placing smaller one on top of larger leaf. 2) Overlap edges of pasted spinach leaves to create a larger leaf.
Serving Suggestions
Instructions
1
Let cool slightly then cut ½ inch thick slices and deep-fry in hot oil. Remove and drain on a paper towel.
2
Drizzle oil on steamed slices, garnish with finely chopped green coriander and grated coconut. Serve.
3
Cut patra into chunks. Heat 2 tbsp oil in a saucepan, add 1 tsp mustard seeds. When crackled add ¼ cup chopped onions, sauté until transparent then add 2 tbsp gor. When melted add patra chunks and toss well. Serve garnished with chopped green coriander and sesame seeds.
4
Don't steam, instead cut logs into 2 inch wide slices. Shallow-fry in hot oil for about one minute, just to seal. Place in a saucepan, cover and cook in its own steam on low heat for about 20 minutes or until cooked. Toss occasionally.