Description
Patra is a flavorful dish made with colocasia leaves and a spiced gram flour paste. This easy-to-make, vegetarian recipe features aromatic spices that bring warmth, making it a perfect comfort dish for family gatherings or a quick, healthy snack.
Ingredients
Scale
- 16 colocasia leaves (taro leaves)
- 250 grams besan (gram flour)
- 100 grams rice flour
- 1 teaspoon bicarbonate of soda
- 3 teaspoons green chilli and ginger paste
- 2 teaspoons red chilli powder
- 2 teaspoons dhana jeera powder
- 1 teaspoon garam masala powder
- 4 tablespoons sugar or jaggery
- 3 tablespoons tamarind paste or lemon juice
- 1 teaspoon carom seeds (ajwain), crushed
- fresh coriander, finely chopped
- salt to taste
- 4 tablespoons oil
- 1 tablespoon mustard seeds
- ½ teaspoon asafoetida (hing)
- 1 sprig curry leaves
- 3 chilies, slit
- 3 tablespoons sesame seeds
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- ½ cup water
- grated coconut
Instructions
- Rinse the colocasia leaves thoroughly under running water and pat dry. Trim the stalk from each leaf and remove any thick veins to ease rolling.
- In a large bowl, mix besan, rice flour, bicarbonate of soda, salt, green chilli and ginger paste, red chilli powder, dhana jeera powder, garam masala powder, sugar or jaggery, tamarind paste or lemon juice, carom seeds, and fresh coriander. Gradually add water to form a smooth spreadable paste.
- Arrange the leaves in groups of four, with the largest leaf on a clean surface, vein side up. Spread the paste evenly over the leaf's surface.
- Layer the next leaf in the opposite direction and repeat spreading the paste. Continue layering and ending with the smallest leaf on top.
- Fold the edges of the leaves inward, then roll tightly from the edge closest to you. Place the rolled leaves in a greased steamer tray and repeat with the remaining leaves.
- Steam the rolls on medium heat for about 20-25 minutes until firm. Allow to cool slightly and cut into ½ inch thick pieces.
- Heat oil in a pan, then add mustard seeds and allow them to crackle. Add asafoetida, curry leaves, sesame seeds, and slit chilies. Cook briefly until fragrant.
- Pour in half a cup of water with sugar and lemon juice. Bring to a boil, then add the sliced patra. Toss gently and simmer on low heat for a few minutes.
- Once heated through and slightly moist, remove from heat and garnish with fresh coriander and grated coconut before serving.
Notes
Make sure to spread the paste evenly on the leaves to ensure even cooking.
You can adjust the spice levels according to your taste preference.
These can be prepared in advance and stored in the refrigerator before steaming.
Nutrition
- Serving Size: 1 piece
- Calories: 80
- Sugar: 2g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg