The Making of Patra recipes :
Cooking is an art, it not only involves techniques and precision but to be a great cook you need passion too. There are various Indian cuisines, whose origin dates years back. And at times they are only related to a particular region, since people no longer, in the rest part of the country, make them. If you want to try something out of the box for your guests and family member or for yourself, we have a number of dishes lined up for you.
One of them is Patra (अरबी पत्ते)(colocasia leaves). To answer your question as What is Patra or How you can make patra Recipe we provide you details of both below. There is a quick and easy recipe provided by us for you to try on a traditional dish called “Patra”
|Prep Time: 15 Mins||Cooking Time: 30 Mins||Servings: 3 to 4|
Note: The ingredients used in the recipe of Patra recipe are provided below. It is requested to go through the process carefully.
Let’s see how to make Patra recipe
First we have to make Besan paste:
Step 1: Heat a pan and dry roast ½ cup chana dal till it turns light pink.
Step 2: Now add 2 tablespoons of whole coriander seeds, 2 tablespoon whole kashmiri red chillies and ¼ teaspoon cumin seeds.
Step 3: roast till it releases nice aroma.
Step 4: turn off the flame and let it cool down completely.
Step 5: transfer it into a mixer jar and grind to a little coarse powder.
Step 6: now take this mixture in a bowl and add 4 tablespoon besan, salt to taste, ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder & mix well.
Step 7: now add approximately ½ cup to ¾ cup water to make thick paste.
Step 8: Add 2 teaspoon powdered sugar, 2 tablespoon lemon juice & mix well.
Step 9: now add 1 teaspoon oil, ½ teaspoon baking soda and mix it nicely.
Now we will start the process of Patra recipe :
Step 1: Place the Patra (अरबी पत्ते)(colocasia leaves), vein side facing towards upright and gently remove all the veins using knife.
Step 2: now apply prepared paste over the leaf.
Step 3: cover it with another leaf and apply paste over it as well.
Step 4: now fold the top 2 sides of the leaf and again apply paste over it.
Step 5: then fold the sides and again apply prepared paste on it.
Step 6: now roll it to make a proper small roll.
Step 7: heat the steamer and grease the steamer plate using little oil.
Step 8: place prepared patra roll over it.
Step 9: cover and steam on a medium flame for around 20-25 minutes. check it by inserting knife in it. It should not be sticky.
Step 10: let the patra rolls cool down completely and then cut into small roundels.
Step 11: now heat oil in a pan and add mustard seeds and white sesame seeds.once it crackles, add prepared patra in it.mix well and saute for 3-4 minutes on a medium flame.
Step 12: add powdered sugar, lemon juice and toss properly.
Step 13: finally sprinkle some desiccated coconut and coriander leaves on it.
serve delicious and yummy patra hot.
What you need to cook Patra
- ½ cup chana dal
- 2 tbsp whole coriander seeds
- 2 whole kashmiri red chillies
- ½ tsp cumin seeds
- 4 tbsp gram flour / besan
- salt to taste
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ½ – ¾ cup water
- 2 tsp powdered sugar
- 2 tbsp lemon juice
- 1 tsp oil
- ½ tsp soda / eno
- ¼ tsp asafoetida / hing
Patra recipe ingredients
- 10 colocasia leaves (arbi ke patte)
- 2 tbsp oil
- 1 tsp mustard seeds / rai
- 1 tbsp white sesame seeds
- 1 tbsp powdered sugar
- 1 tbsp lemon juice
- desiccated coconut & coriander leaves to garnish
- Instead of using fresh spices and dal, you can use only besan and can replace sugar with jaggery and lemon juice with tamarind paste.
- deep fry patra if you want to store them for little longer time.
- Make sure the batter is not runny, just thick enough to coat the leaves.
- You can cover the rolled leaves with batter and steam too.
- You can just toss the paatras to coat the tadka items without waiting to get crisp.
- Make sure you add enough salt, spice to the batter, otherwise it will be very bland.
Instead tamarind paste, you can add lemon juice too.
A fascinating and delicious savory from the land of Gujarat, India! Intriguing, on the grounds that, you will get a lip smacking taste in every bite you take. It has a blend of execution from the tart tamarind, fiery bean stew, sharp ginger and sweet jaggery in it. With every bite of the dish the taste is scrambled, yet better believe it is an amazing dish.