Gujarati farsan dish Patra is sure to take your taste buds on a roller coaster ride! Paatra is sweet, spicy and salty—all at the same time. Here, nutritious and tasty colocasia leaves (Patra Leaves) are stuffed with a spicy mixture. Depending on the size of the leaves, you get normal or mini patras.
Although patras taste best when deep-fried, you can also steam or shallow-fry them.
How to Make Patra?:
Taro leaves (Paatra Leaves)
1 cup gram flour
2 teaspoon paste of ginger-garlic
1 teaspoon powder of roasted coriander-cumin
1 teaspoon red chilli powder
Pinch of hing
40 grams tamarind pulp
50 grams jaggery
2 teaspoon salt
Oil for frying
Procedure for making Paatra:
Combine all the ingredients in a bowl, add water and mix thoroughly till the jaggery melts and the mixture becomes smooth. Keep aside.
Wash the colocasia leaves and dry it.
Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.
Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.
Fold the leaf around 1” from one side. Apply the besan mixture on it. Repeat the same with the other side. Fold the leaf around 1” from your side.
Apply the besan paste on it with your fingers. Roll it up tightly, while applying besan mixture with each fold. Keep aside.
Repeat with the remaining 5 leaves and besan mixture to make 1 more roll and steam in a steamer for 20 to 25 minutes or till it becomes firm.
When cool, cut into thick slices. Keep aside.
Heat the oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously. Add the patra pieces, toss gently and sauté on a medium flame for a minute.
This post has been seen 683 times.