Gujarat

Patra

Name: Patra
Total time: 1 h
Yield: 4 servings
Cuisine: Gujarati
Ingredients: 8 medium arbi leaves colocasia leaves (taro leaves); 1 1/4 cups besan (chickpea flour, gram flour); 1 tbsp paste tamarind; 2 tbsp jaggery; 1 inch for paste ginger; 2 for paste green chilli; 1 tsp red chilli powder (indian red chili powder); 1/4 tsp turmeric (ground turmeric); 1 tsp coriander powder (ground coriander); 1/2 tsp cumin powder (ground cumin); a pinch asafoetida; Water, as needed; 2 tbsp for tempering cooking oil (vegetable oil); 1 tsp mustard seeds; 2 tsp sesame seeds; 2 tbsp fresh grated coconut; a handful coriander leaves (cilantro); Salt, to taste

Colocasia leaves layered with sweet, sour, spicy besan, rolled, steamed and tempered. Gujarati genius.

60 minTime

11 gProtein each

mediumSpice

Pinwheels from the leaves2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

301kcalsame

11 gproteinsame

7 gfibresame

60minutessame

Patra, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Colocasia leaves (taro leaves)8 medium arbi leaves

Besan (chickpea flour, gram flour)1¼ cups

Tamarind1 tbsp paste

Jaggery2 tbsp

Ginger2.5 cm, for paste

Green chilli2, for paste

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)¼ tsp

Coriander powder (ground coriander)1 tsp

Cumin powder (ground cumin)½ tsp

Asafoetidaa pinch

Wateras needed

Cooking oil (vegetable oil)2 tbsp, for tempering

Mustard seeds1 tsp

Sesame seeds2 tsp

Fresh grated coconut2 tbsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

5 steps

1Wash the leaves, remove the thick central veins with a knife and pat dry.
2Mix besan with tamarind, jaggery, ginger chilli paste, spices, salt and water into a thick paste.
3Lay a leaf vein side up, spread paste, lay another on top, spread again. Fold sides in and roll tightly.
4Steam the rolls till a knife comes out clean. Cool and slice.
5Temper mustard and sesame in oil, toss the slices and garnish with coconut and coriander.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Patra

Make it your way

Ingredients

Method

Make it a meal