Patra

• Difficulty: Medium
• Category: Snacks
• Cuisine: Gujrati
• Cooking Method: Deep Fry, Pan Fry, Steamed

Ingredients

For the Patra

• 24 qt Colcassia Leaves
• 4 tbsp Oil
• 2 tsp Mustard Seeds
• 4 tsp White Sesame Seeds
• 1 pinch Asafoetida

For the Batter Mixture:

• 1 1/2 cup Raw Rice (Soaked in water for 3 hours)
• 1/4 cup Split Chick Peas (Soaked in water for 3 hours)
• 1 tsp Fenugreek Seeds (Soaked in water for 3 hours)
• 1 cup Freshly Shredded Coconut
• 1 qt Soaked Tamarind Pulp (1 large lime sized)
• 1/4 cup Jaggery
• 5 qt Dry Red Chilies
• 1 tsp Coriander Seeds
• 1/2 tsp Cumin Seeds
• 1/3 tsp Turmeric Powder
• 1 tbsp Salt
• 1/4 tsp Asafoetida
• 2 tsp Ginger-Garlic Paste
• 6 tbsp Water

For the Garnish:

• 4 tbsp Freshly Grated Coconut
• 4 tbsp Finely Finely Chopped Coriander Leaves.

Instructions

For Preparing the Batter Mixture:

1. Combine all the ingredients in a jar of the mixer grinder and blend it until it becomes smooth.
2. 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:

3. 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.
4. Clean the colocasia leaf from both sides using a clean and wet white muslin cloth.
5. Repeat steps 3&4 to destem and clean the remaining 11 leaves.
6. Place a colocasia leaf on a clean flat surface with the light green side facing upwards and the tip facing you.
7. Spread a little of the batter evenly on the colocasia leaf using your fingers.
8. 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.
9. Repeat steps 6 to 8 for 2 more layerings of the leaves.
10. Fold the leaves around 2" from both sides.
11. 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.
12. Repeat steps 5 to 11 to make 2 more rolls.
13. Place all the rolls on a plate kept in the steamer and cook for 30 to 35 minutes or till they become firm.
14. Keep aside to cool completely for approx 10 minutes.
15. When cool, cut each roll into 12 mm(½")thick slices and keep aside.
16. Heat the ghee in a deep non-stick pan and add the mustard seeds.
17. When the seeds crackle, add the sesame seeds and asafoetida and saute on a medium flame for a few seconds.
18. Add the patra pieces, toss gently, and shallow or deep fry them on a medium flame from both sides.
19. Garnish the Patras with coconut and coriander leaves.
20. Serve them fresh and crispy with Coriander Chutney.

Recipe Notes