The Flaming Vegan

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Patra
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Patra

Cooking Time: 20-30 minutes

Servings: 4

Preparation Time: 15-20 minutes

Ingredients

  • Colocassia leaves (arbi ke patte) 12 leaves
  • Gram flour (besan) 1 1/2 cup
  • Coriander powder 2 teaspoon
  • Cumin powder 2 teaspoon
  • Red chilli powder 1 teaspoon
  • Turmeric powder 1 teaspoon
  • Sesame seeds (til) 2 teaspoon
  • Soda bicarbonate 1/2 teaspoon 
  • Salt to taste 
  • Green chilli paste 2 teaspoon 
  • Ginger paste 2 teaspoon 
  • Olive oil 4 tablespoon Garam masala powder 1/4 teaspoon 
  • Jaggery (gur),grated 3 1/2 tablespoon 
  • Tamarind 1 lemon sized ball 
  • Mustard seeds 1 teaspoon 
  • Asafoetida a pinch 
  • Scraped coconut 1/4 cup
  • Fresh coriander leaves,chopped 2 tablespoon 

 Method

  1. Remove the thick stem from the leaves. Wash and gently wipe dry. 
  2. To make the masala take gram flour in a bowl. Mix in coriander powder, roasted cumin powder, red chilli powder and turmeric powder. Add sesame seeds, soda bicarbonate, salt, green chilli paste, ginger paste, two tablespoons olive oil, garam masala powder and jaggery. Mix well. 
  3. Soak the tamarind in a cup of water. Strain the water. Mix in the juice with the besan mixture to form a paste. 
  4. Place a leaf on the worktop, shiny side facing downwards. Apply the masala evenly all over. Place another leaf over it but with its tapering end in the opposite direction of the first one. Apply masala over this. Similarly use up three leaves per roll. Fold the sides of the leaves inwards and then start rolling into a tight roll holding from the sides. Tie it up with a string. Similarly make rolls with the remaining leaves and the remaining masala.
  5. Steam in a steamer for about fifteen to twenty minutes, or till cooked. Remove and set aside to cool. Cut into one-and-a half-inch thick pieces. 
  6. Heat remaining oil in a kadai (wok). Add mustard seeds. When they begin to crackle, add asafoetida and then put in the pieces. Sauté till golden brown. 
  7. Serve hot, garnished with coconut and coriander leaves
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Leave a Comment

  1. Akanksha
    Akanksha
    Hey You are sharing all Indian recipes..are you from India?
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    1. astra7
      Yes, that is true that the recipies that I am sharing are Indian. I am from North India but enjoy dishes from all parts of the country and world. :)
      Log in to reply.
      1. Akanksha
        Akanksha
        Cool I am also from North India but currently in Mumbai. I heard about Patra after coming here. It is a Gujrati dish, I suppose? I also tried making it once but the leaves I chose were not the right ones..It was hurting in the throat.. Any tips on how to choose and where to buy the right leaves?
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        1. astra7
          Yes, you are correct, it is a dish from Gujrat. When selecting the leaves to use in this dish it is best to get them as fresh as possible. You want leaves picked as recently as possible. Look for clean, fresh looking cut ends. You don't want anything that looks rusty, dried-out, or wilted. Crisp, bright looking leaves are good too. Remember, though, that some spotting or holes is common, especially in crops raised without sprays.
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          1. Akanksha
            Akanksha
            cool thanks for the info..will surely try it again!
            Log in to reply.

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