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GUJARATI PATRA Recipe | | Snacks Recipe by reluctant_chef |
| | INGREDIENTS | Arvi leaves (patra leaves) with black stalks
Besan (chana flour)
Gur (jaggery)
Imli (Malabar tamarind)
Chilli powder
Haldi powder
Salt
Oil
Mustard seeds (rye)
Sesame seeds (white til)
Corriander leaves (for garmishing)
Grated Coconut (for garnishing) | | METHOD | First take 1 tbsp imli and 2 tbsp gur and soak it in 1/2 cup water and crush it with your fingers. Set aside
Then start making the batter. For 4 small patta leaves, take 1 cup besan, 2 tbsp oil, 1 tsp chilli powder, pinch of haldi (not too much since besan is yellow), and salt to taste. Mix it all. Then take the gir and imli mixture and strain it's water into the besan batter. Mix it well into a fine paste. Taste it and fix spices if required. Remember it this besan batter that provides the taste to the patra.
Then prepare the leaves. Make sure that the leaves have a dark stem (Leaves with lighter-coloured stem will layer hurt the throat). Now wash the leaves really well (they generally have a lot of dirt at the point where the stem starts). Then cut off the stems. Now each leaf, and remove the viens from the lighter side. (These viens also hurt the throat if not removed).
Plan to make one patra roll with 4 leaves. Start with the largest leaf (will become the outer layer of the roll so will be able to support it well). Place it such that lighter side is on top. Keep the leaves moist so that it will be easy to apply the batter
Now with your fingers, apply the besan batter. It should not be too thin or too thick. Then overlay it with the next leaf and again apply the batter. Repeat this process for the next 2 leaves.
Now start folding the leaves into a roll. Begin with folding the 2 sides inward toward the center vein. Then start rolling in the the 2 “legs” and continue until you roll the tip. Keep applying batter at each fold and also on top of the roll. Once all rolls is complete, steam it for 20 minutes. Then let it cool for an hour to room temperature. (These rolls can be frozen for upto 15 days). Once you ready to eat, make slices of these rolls and saute it in some oil with mustard seeds and sesame seeds. Garnish with grated coconut and corriander leaves.
Enjoy! |
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