પાતરા

Patra

Name: Patra
Cuisine: Gujarati
Ingredients: 10–12 advi (colocasia) leaves; 2 cups gram flour; Salt to taste; ½ tbsp turmeric powder; 1 tbsp red chilli powder; 1 tbsp coriander powder; A pinch of hing; 1 tsp ajwain; 1 tbsp green chilli paste; 1 tsp ginger paste; ½ tsp garam masala; 2 tbsp sesame seeds; ½ cup tamarind water; 3 tbsp jaggery; ½ cup water; 1 tbsp hot oil; 2 tbsp oil; 1 tsp mustard seeds; 1 tsp sesame seeds; A pinch of hing

A special and unique patra for every Gujarati food lover: colocasia leaves rolled with a sweet, tangy, spiced besan.

40–45 minutes
28K+ likes on Instagram

Method

1
The batter
- Mix the tamarind water and jaggery until the jaggery dissolves.
- Sift in the gram flour with the salt, spices, pastes, sesame and the tamarind-jaggery water; add water for a lump-free batter, then the hot oil.
2
The rolls
- Remove the stems from the leaves. Spread batter on a leaf with your fingers, lay the next leaf the opposite way and repeat.
- Fold in both sides, roll up tightly and seal the end with batter.
3
Steam
- Steam the rolls on medium heat for 20–25 minutes until firm, then cool completely and slice.
4
Tadka
- Heat oil, add mustard seeds, sesame and hing; when the mustard crackles, toss in the patra for a minute.

To serve

Garnish with coriander and serve.

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