| Patra [Savoury, Steamed Leaf Rolls] |
Added: 31st Aug, 2005 | Viewed 5164 times |  |  |
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| Patra is a Gujarati specialty; full of flavour, smokey and spicy. The chief ingredient for the recipe and the way the dish is prepared is extremely interesting to watch. When I was small, I used to believe that the colocassia leaves were actually lotus pads, they were so huge. |
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| Ingredients |
| For The Patra |
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6 black stemmed colocassia leaves
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60 g besan
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1/4 tsp bicarbonate of soda
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2 tbps jaggery
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4 green chillies
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1 tsp sesame seeds
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1 tsp mustard seeds
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1/2 inch piece ginger, grated
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3 tsp tamarind paste
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2 tsp oil
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salt to taste
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handful of chopped coriander leaves | | For The Garnish |
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1 tsp grated coconut. |
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| Method |
Wash and dry the leaves. Devein them. Grind the green chillies and ginger. Sieve the besan. Make a pulp with the tamarind paste and jaggery. Make a thick batter with the gram flour and the pulp. Add the spices and soda. Take one leaf and place on the wrong side. Spread the batter evenly over the leaf and place another [smaller] leaf on top of the spread batter, and place another leaf and more batter. Now roll over from the base to the tip of the leaf. Repeat for other leaves. Steam for an hour in a steamer or a water bath. Leave until quite cool. Slice the rolls into 1/2 inch thick slices. Temper mustard seeds in oil and add these Patra slices and saute for 1/2 a minute. |
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| Serving suggestions |
| Garnish with coconut and coriander. |
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| Gel's Notes |
| 'Besan' is a colourful term for 'Bengal Gram Flour'. Chickpea Flour is another alternative for 'Besan'. |
| Colocassia Leaves are extremely rare and are available in India during a particular season. Any other Vegetable with a big and wide edible leaf may be used to make a variation of 'Patra'. |
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