Recipe : Patra

The recipe which I am sharing today is a snack but it can also be tried in place of a veggie in our meal. It’s from our famous Gujarati cuisine and Marathi cuisine. In Gujarati cuisine, it is named as Patra; whereas in Marathi cuisine, it is called Alu-vadi. This is such a dish which would take you to a ride of many tastes like sweet, spicy, tangy & salty. Although, the Patra tastes best when deep-fried, but for reducing oil levels, you can also shallow fry or even simply steam. To optimize the oil content as well as taste we will prepare it by steaming and then just tempering it.

Patra

Ingredients:

For the Besan Paste

Gram Flour:                        2 ½ cup

 Turmeric Powder:            ½ tsp

Coriander Powder:           1 tsp

Chat masala:                       1 tsp

Asafoetida:                          ¼ tsp

Ginger paste:                      As per taste

Green chilli paste:             As per taste

Salt:                                      To taste

Other Ingredients:

Colocasia leaves:            25 small leaves

(Also called Arum leaves or Arbi ke patte)

Mustard Oil:                  ½ tbsp

Mustard Seeds
(Kali Sarson):                ½ tsp                     

Sesame seeds:               ½ tsp

Asafoetida:                    ¼ tsp

Lemon:                           1

Sugar:                             1 ½ tsp

For the garnish:

Coconut (grated):         1tbsp

Coriander leaves 
(chopped):                     1tbsp

Method:

1. Prepare thick & consistent mixture of besan, and all the spices (as mentioned above) by mixing water into it.
2. Wash colocasia leaves and dry it.
3. Take a bigger leave& put it with the side having veins upwards; and with your fingers apply the besan paste in a rich amount on it.
4. Place another leave (comparatively smaller) on the same manner & apply the paste.
5. Repeat above 2 steps for 2-3 more leaves.
6. Now, roll the stack (of leaves & paste) tightly starting the broader side.
7. Prepare such more rolls.
8. Steam the rolls in a steamer for 40-45 minutes. This more steaming will reduce the itchy effect of the colocasia leaves and will make your rolls firm & cooked.
9. Allow the rolls to cool down.
10. Cut the rolls in about thickness of ½ inch (as shown in the figure).
11. Take a wok, heat up the oil, crackle hing, mustard seed, kadi patta and sesame seeds. Add the patra pieces into it and sauté it gently.
12. In a bowl make a solution of lime and sugar. Spread this solution onto the patra. Slightly sauté it more.
13. Garnish it with coriander leaves and grated coconut.