Patra ( Non - Fried Snacks )


by


3/5 stars  50% LIKED IT
2 REVIEWS 1 GOOD - 1 BAD
Added to 21 cookbooks
This recipe has been viewed 21291 times
  

Patra, fame is not easily earned, and if this recipe is so popular, it must be because it combines those rare qualities of flavour and good health! colcocasia leaves are very nutritious as well as tasty, especially if made into patra – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. You can also make mini patras by using small leaves to make small rolls. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering. Healthy and tasty as the cooked option might be, the best way to have patras is fried! deep fry the cooked patras till crisp and have them with tea or sweet and sour chutney.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients

Method
For the mixture

  1. Combine all the ingredients together in a bowl, add water (approx 1 cup ) and mix well till jaggery melts and becomes smooth. Keep aside.

How to proceed

  1. Wash the colocasia leaves and dry using a kitchen towel.
  2. Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife and keep aside.
  3. Place a leaf with the tip facing towards you, apply little mixture and spread it using your fingers to make an even layer.
  4. Apply little besan paste on another leaf and place it in on the first leaf with the tip in the opposite direction.
  5. Continue the procedure (step no. 3 and 4) for 3 more leaves.
  6. Fold the leaf around 1” from one side.
  7. Apply the besan paste on it. Repeat the same with the other side.
  8. Fold the leaf around 1 “ from your side.
  9. Apply the besan paste on it with fingers.
  10. Roll it up tightly, while applying besan mixture with each fold. Keep aside.
  11. Repeat with 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.
  12. When cool, cut into 12 mm. (½”) thick slices. Keep aside.
  13. Heat the oil in a small kadhai and add the mustard seeds.
  14. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
  15. Add the patra pieces, toss gently and sauté on a medium flame for a minute.
  16. Serve immediately garnished with coconut and coriander.

Handy tip

  1. Always use black stemed colocasia leaves for making patra.
2 reviews received for Patra ( Non - Fried Snacks )
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
shreya_the foodieDecember 28, 2010

To say that this recipe is elaborate, is an under-statement! it requires a lot of skill and practice! But with the guidelines given below, it made it much simpler! thanks for the demo!

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

1 CRITICAL REVIEW

The most Helpful Critical review

 Reviewed By
Foodie 06December 01, 2011

For the first time something that I have to really throw away. Nowhere it was mentioned that you need to be careful with colocasia leaves (as if it is undercooked/ or if enoug of tamarind is not added it could feel strange in throat). In the recipe to mix 2 1/2 cup of besan they had told you to just add 3 tbsp of besan..and secondly just 3 tbsp of tamarind...lots of basic flaws in the recipe.

See more critical reviews...

Helpful reviews for this recipe
Reviewed December 01, 2011by Foodie 06

For the first time something that I have to really throw away. Nowhere it was mentioned that you need to be careful with colocasia leaves (as if it is undercooked/ or if enoug of tamarind is not added it could feel strange in throat). In the recipe to mix 2 1/2 cup of besan they had told you to just add 3 tbsp of besan..and secondly just 3 tbsp of tamarind...lots of basic flaws in the recipe.

Was this review helpful?   


Report this Reported by 1 member
Reviewed December 28, 2010by shreya_the foodie

To say that this recipe is elaborate, is an under-statement! it requires a lot of skill and practice! But with the guidelines given below, it made it much simpler! thanks for the demo!

Was this review helpful?   


Report this Reported by 1 member
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Delightful Bread Recipes

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email