Yields:
6 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
30 Mins
Total Time:
45 Mins
Ingredients
Adjust Servings
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For the Patra
- For the Batter Mixture:
- For the Garnish:
Instructions
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For Preparing the Batter Mixture:
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Combine all the ingredients in a jar of the mixer grinder and blend it until it becomes smooth.
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Take it out in a deep bottom glass bowl. Add little water to maintain the thick consistency of the batter. Keep it aside.
Procedure for Making Patra:
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To make a patra recipe, place a colocasia leaf with the vein side facing upwards; on a clean and dry surface and remove the middle vein using a sharp knife.
- Clean the colocasia leaf from both sides using a clean and wet white muslin cloth.
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Repeat steps 3&4 to destem and clean the remaining 11 leaves.
- Place a colocasia leaf on a clean flat surface with the light green side facing upwards and the tip facing you.
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Spread a little of the batter evenly on the colocasia leaf using your fingers.
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Place another colocasia leaf over it with the light green side facing upwards and tip in the opposite direction. Again spread a little portion of the batter evenly over the colocasia leaf.
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Repeat steps 6 to 8 for 2 more layerings of the leaves.
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Fold the leaves around 2" from both sides.
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Roll it up tightly from one end to another end while applying a little besan mixture in each fold. Finely secure the other end using a little besan mixture and keep aside.
- Repeat steps 5 to 11 to make 2 more rolls.
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Place all the rolls on a plate kept in the steamer and cook for 30 to 35 minutes or till they become firm.
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Keep aside to cool completely for approx 10 minutes.
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When cool, cut each roll into 12 mm(½")thick slices and keep aside.
- Heat the ghee in a deep non-stick pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds and asafoetida and saute on a medium flame for a few seconds.
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Add the patra pieces, toss gently, and shallow or deep fry them on a medium flame from both sides.
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Garnish the Patras with coconut and coriander leaves.
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Serve them fresh and crispy with Coriander Chutney.
Notes
- Always use black steamed colocasia leaves to make Patras.