Patra is made out of Colcocasia Leaves which are very nutritious as well as tasty
The best way to have patras is deep fried but you can also shallow fry it and enjoy with tea and chutney
Ingredients
12 medium size colocasia leaves
2 tbsp oil
1 tsp mustard seeds
2 tsp sesame seeds
pinch of hing
For Besan mixture:
2.5 cups besan
1/2 cup rice flour
1/4 cup wheat flour
1 tsp ginger green chilly paste
1/2 tsp tumeric
1 tsp chilly powder
3/4 cup jaggery/sugar free
1 tbsp dhana jeera powder
4 tbsp Tamarind pulp
1 tbsp garam masala
oil for kneading the besan mixture
Salt to taste
Garnish:Coriander leaves and grated coconut( optional)
Method:
Combine all the ingredients of besan mixture together in a bowl and add approx 1-1.25 cup of water and mix it very well in a manner the paste is very smooth to apply
Clean the patra leaves by cutting the stems and removing the veins from behind.This is important else it will give a scratchy feeling while eating
Place the colocassia leaf with the vein side facing upwards on a clean surface and apply the besan mixture
Place another leaf over it facing upwards opposite direction and apply besan.In this way spread evenly on all leaves in batches of 4-5 leaves each with a combination of small and large leaves
Roll them tightly and keep them for steaming
Cook in steamer for 20-25 minutes without the whistle and then let it cool down completely
When cool cut them and take a deep pan either deep fry or shallow fry
For shallow fry option add mustard seeds ,sessame seeds and hing in oil and then add the patra and let it cook for 5 minutes
switch off gas and garnish with coriander and grated coconut
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