Patra ( Non - Fried Snacks ), How To Make Gujarati Patra
by Tarla Dalal
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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.
- Combine all the ingredients together in a bowl, add approx. 1 cup of water and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside.
- Place a colocassia leaf with the vein side facing upwards on a clean dry surface and remove the vein using a sharp knife.
- Clean the colocassia leaf on both the sides using a wet muslin cloth.
- Repeat steps 1 and 2 to destem and clean 11 more colocassia leaves.
- Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.
- Spread a little beasn mixture evenly on the colocassia leaf using your fingers.
- Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Again spread a little beasn mixture evenly over the colocassia leaf.
- Repeat steps 4 to 6 for 2 more leaves.
- Fold the leaves around 2” from both sides.
- Roll it up tightly from one 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.
- Repeat steps 4 to 9 to make 2 more rolls.
- 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.
- When cool, cut each roll into 12 mm. (½”) thick slices and keep aside.
- Heat the oil in a deep non-stick pan 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.
- Add the patra pieces, toss gently and cook on a medium flame for 1 minute.
- Garnish with coconut and coriander and serve.
- Always use black steamed colocasia leaves for making patra.
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