Patra

Cuisines

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Recipe

Ingredients

6	colocasia leaves
1 cup	gram flour (besan)
2 tablespoons	tamarind pulp
1 tablespoon	jaggery
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	cumin powder
1 teaspoon	asafoetida (hing)
1 teaspoon	mustard seeds
1 teaspoon	sesame seeds
2 tablespoons	oil
1 cup	water
—	salt to taste
—	fresh coriander leaves for garnish

Instructions

1. 1 Wash the colocasia leaves thoroughly and pat them dry.
2. 2 In a mixing bowl, combine gram flour, tamarind pulp, jaggery, turmeric powder, red chili powder, coriander powder, cumin powder, asafoetida, and salt.
3. 3 Gradually add water to the mixture, stirring continuously to form a smooth, thick batter.
4. 4 Place a colocasia leaf with the vein side up and spread a thin layer of the batter over it.
5. 5 Place another leaf on top and repeat the process until you have layered 3-4 leaves.
6. 6 Roll the layered leaves tightly into a cylinder and secure the end with a little batter.
7. 7 Repeat the process with the remaining leaves.
8. 8 Steam the rolls in a steamer for about 20-25 minutes until cooked.
9. 9 Allow the rolls to cool slightly, then slice them into 1/2 inch thick pieces.
10. 10 Heat oil in a pan and add mustard seeds. Once they splutter, add sesame seeds.
11. 11 Add the sliced patra pieces to the pan and sauté until they are golden brown on both sides.
12. 12 Garnish with fresh coriander leaves before serving.