Recipe type: Snacks
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.
- For The Mixture:
- 2½ cups besan (bengal gram flour)
- 1 tsp ginger-green chilli paste
- ½ tsp turmeric powder (haldi)
- 1 tsp chilli powder
- ½ tsp asafoetida (hing)
- ¾ cup grated jaggery (gur)
- 3 tbsp tamarind (imli) pulp
- 1 tsp oil
- salt to taste
- Other Ingredients:
- 10 medium sizedcolocasia leaves
- 2 tsp oil
- 1 tsp mustard seeds ( rai / sarson)
- 2 tsp sesame seeds (til)
- a pinch of asafoetida (hing)
- 2 tbsp freshly grated coconut
- 2 tbsp finely chopped coriander (dhania)
- 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:
- Wash the colocasia leaves and dry using a kitchen towel.
- 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.
- Place a leaf with the tip facing towards you, apply little mixture and spread it using your fingers to make an even layer.
- Apply little besan paste on another leaf and place it in on the first leaf with the tip in the opposite direction.
- Continue the procedure (step no. 3 and 4) for 3 more leaves.
- Fold the leaf around 1” from one side.
- Apply the besan paste on it. Repeat the same with the other side.
- Fold the leaf around 1 “ from your side.
- Apply the besan paste on it with fingers.
- Roll it up tightly, while applying besan mixture with each fold. Keep aside.
- 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.
- When cool, cut into 12 mm. (½”) thick slices. Keep aside.
- Heat the oil in a small 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.
- Serve immediately garnished with coconut and coriander.
Always use black stemed colocasia leaves for making patra.