Patra - Special Gujarati dish


It is a special dish made in Gujarat and karnataka. In Gujarat it is called as patra and in Karnataka it is called as Patrode. Making time: 30 minutes (excluding steaming time) Makes: 20-25 patras Shelflife: Seasoned 1 day Deep Fried 2-3 days

Ingredients

15-20 large patra leaves (colocasia leaves)
1/2 cup tamarind extract (juice)
1 cup gramflour (besan)
3 tsp. chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
1 tsp. crushed cumin seeds
3 tsp. powdered sugar
1 tbsp. oil
salt to taste

For seasoning:
1 tbsp. oil
1/2 tsp. each cumin & mustard seeds
1 tsp. sesame seeds
1 tsbp. coriander leaves finely chopped
1 tbsp. coconut grated fine

Method

Always clean the leaves with water and take away all the dirt from it.
Cut all the thick stems of it with the help of scissor or knife.
Now roll the leaves lightly with a pin.
Now make a thick paste of all the ingredients (do not include the seasoning).
Place a leaf backside up on a flat worksurface.
Apply little paste over the leaf.
Place another leaf over it and repeat the process until u have a layer of atleast 3-4 leaves.
Now start folding the leaves with the layers only .
The roll made should be tight.
Apply some paste on the edges of the leaves also.
Place it in a cooker for cooking under steam.
Steam in the cooker for 30-40 minutes till cooked.
Now let it cool and then cut the leaves into 1/2" thick slices.
After all this is done start preparing for the Season
Heat up the oil, add seeds and allow them to splut.
Add corriander and sesame to it.
Mix salt , sugar and chilli according to the taste in it.
Mix it well and serve it hot or cold.


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