Patra it's Gujarati recipe. Patra it's Gujarati recipe

You can cook Patra it's Gujarati recipe using 17 ingredients and 19 steps. Here is how you cook that.

Ingredients of Patra it's Gujarati recipe
  1. You need 12 of medium sizes Colocassia leaves (arbi k patta).
  2. It’s 2 tbsp of oil.
  3. You need 1 tsp of mustard seeds (Rai/ sarsao).
  4. You need 2 tsp of sesame seeds(til).
  5. You need 1 pinch of asafoetida(hing).
  6. It’s of For the besan mixture.
  7. You need 21/2 cup of besan(gram flour).
  8. It’s 1 tsp of ginger and green chilli paste.
  9. It’s 1/2 tsp of turmeric powder.
  10. Prepare 1 tsp of chilli powder.
  11. You need 1/2 tsp of hing.
  12. You need 3/4 cup of grated jaggery.
  13. Prepare 3 tbsp of tamarind(imli) water.
  14. It’s to taste of Salt.
  15. You need of For the garnish.
  16. It’s 2 tbsp of finely grated coconut.
  17. Prepare 2 tbsp of finely chopped coriander leaves.
Patra it's Gujarati recipe instructions

  1. For the besan mixture Combine all the ingredients together in a bowl, add approx. Add one cup of water and mix very well using a whisk till the jaggery melts and becomes smooth and keep aside..

  2. How to proceed, Place a colocassia leaf with a vein side facing upwards on a clear dry surface and remove the vein using a sharp knife..

  3. Clean the colocassia leaf on both the sides using a wet muslin cloth..

  4. Repeat steps 1 and 2 to destem and clean flat surface with the light green side facing upwards and the tip facing towards you..

  5. Spread a little besan mixture evenly on the colocassia leaf using your fingers..

  6. Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Again spread a little besan mixture evenly over the colocassia leaf..

  7. Repeat steps 4 to 6 for 2 more leaves..

  8. Fold the leaves around 2" from both sides..

  9. Roll it up tightly from end to other end while applying a little besan mixture in each fold. Finally secure the other end using a little besan mixture and keep aside..

  10. Repeat steps 4 to 9 to make 2 more rolls..

  11. Place all the 3 rolls in a steamer and cook for 20 to 25 minutes or till they becomes firm. Keep aside to cool completely for approx, 10 minutes..

  12. When cool, cut each roll into 12 mm. (1/2") thick slices and keep aside..

  13. Heat the oil in a deep non- stick pan and add the mustard seeds..

  14. When the seeds crackle, add the sesame seeds and asafoetida and saute on a medium flame for a few seconds..

  15. Add the Patra pieces, tiss gently and cook on a medium flame for 1 minute..

  16. Garnish with coconut and coriander leaves..

  17. Served hot with green chutney and tamarind chutney..

  18. Tip..

  19. Always use black steamed colocassia leaf for making patra..