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Gujarati Patra
AuthorMeg's KitchenI was first introduced to this dish when I moved to Mumbai. It was a very new recipe for me, but I loved it, and hence became a part of my home cooking recipes. Interestingly it is made with arbi ke patte/ Colocasia leaves. Though we have here a Gujarati version, there are many other regional versions and name for this amazing healthy snack. It is called alu wadi in Maharashtra. When in season it’s a must try dish.
10 pieces Arbi ke Patte (Colocasia Leaves)
1 cup Besan/ Gram Flour
½ tsp Jeera/ Cumin Powder
1 tsp Green Chilli and Ginger Paste
½ tsp Haldi/ Turmeric
3 tbsp Tamarind Pulp
1 tbsp Coriander/ Dhania Powder
½ tbsp Garam Masala
½ tsp Red Chilli Powder
1 tbsp Powdered Jaggery
1 tsp Sesame Seeds
Oil/ Ghee For Shallow Frying
Salt – To taste
2 tbsp Water
For Tempering
1 tbsp Oil
½ tsp Mustard Seeds
½ tsp Sesame Seeds
10 pieces Curry Leaves
AsafoetidaA pinch
1
- Wash, dry and devein to leaves (watch the video for reference).
- Mix together in a bowl besan, jeera powder, green chilli ginger paste, turmeric, tamarind pulp, coriander powder, salt, garam masala, jaggery and red chilli powder. Whisk well.
- Now add water as needed to make a thick paste.
- On a clean working surface, lay out the largest leaf (pointed side away from you) and spread the paste generously all over. Now place another leaf (pointed side towards you) on top of the first leaf and apply the paste generously all over.
- Continue the process till you have used up all of the leaves.
- Now fold 2 inches of the bottom side (which is towards you) over inwards. Repeat this with the right and the left side a well. This is to seal the roll from all edges.
- Now start rolling towards the centre, making sure each roll is tight and use the remaining paste to help stick the layers well together (watch the video for reference).
- Heat water in a steamer meanwhile.
- After the last fold, use the paste to stick the open edge of the last roll and also add some to the sides.
- Oil the base/ plate of your steamer and place this roll in for steaming for 18-20 minutes.
- Once done remove and let it cool a little.
- Once cool enough to handle, cut 1 cm thick pieces of the roll.
- Heat a pan/ tawa. Apply oil lightly using a brush or spatula.
- Place the cut patra on the tawa and crisp up both the sides on medium flame.
- On the side prepare your tempering and keep it ready.
- As soon as both the sides have become nice and brown, plate it up and pour the tempering over
- Serve hot with homemade green chutney (recipe available on the website).
NOTES
2
- You can steam, cool, ziplock and freeze for later use.
- You can skip the sesame seeds and jaggery if you like.
- You can use ginger paste only and skip the green chilli.
- You can also deep fry the patra.
- Tamarind pulp helps in avoiding slight itching that the leaves may cause.
Category30 Minute and more, Appetizers, Breakfast, Cooking Recipes, Diabetic Friendly, Gluten Free, Healthy Recipes, Low Carb, Low Oil, Quick Easy Recipes, Refined Sugar FreeCuisineIndian Cuisine
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Ingredients
10 pieces Arbi ke Patte (Colocasia Leaves)
1 cup Besan/ Gram Flour
½ tsp Jeera/ Cumin Powder
1 tsp Green Chilli and Ginger Paste
½ tsp Haldi/ Turmeric
3 tbsp Tamarind Pulp
1 tbsp Coriander/ Dhania Powder
½ tbsp Garam Masala
½ tsp Red Chilli Powder
1 tbsp Powdered Jaggery
1 tsp Sesame Seeds
Oil/ Ghee For Shallow Frying
Salt – To taste
2 tbsp Water
For Tempering
1 tbsp Oil
½ tsp Mustard Seeds
½ tsp Sesame Seeds
10 pieces Curry Leaves
AsafoetidaA pinch
Directions
1
- Wash, dry and devein to leaves (watch the video for reference).
- Mix together in a bowl besan, jeera powder, green chilli ginger paste, turmeric, tamarind pulp, coriander powder, salt, garam masala, jaggery and red chilli powder. Whisk well.
- Now add water as needed to make a thick paste.
- On a clean working surface, lay out the largest leaf (pointed side away from you) and spread the paste generously all over. Now place another leaf (pointed side towards you) on top of the first leaf and apply the paste generously all over.
- Continue the process till you have used up all of the leaves.
- Now fold 2 inches of the bottom side (which is towards you) over inwards. Repeat this with the right and the left side a well. This is to seal the roll from all edges.
- Now start rolling towards the centre, making sure each roll is tight and use the remaining paste to help stick the layers well together (watch the video for reference).
- Heat water in a steamer meanwhile.
- After the last fold, use the paste to stick the open edge of the last roll and also add some to the sides.
- Oil the base/ plate of your steamer and place this roll in for steaming for 18-20 minutes.
- Once done remove and let it cool a little.
- Once cool enough to handle, cut 1 cm thick pieces of the roll.
- Heat a pan/ tawa. Apply oil lightly using a brush or spatula.
- Place the cut patra on the tawa and crisp up both the sides on medium flame.
- On the side prepare your tempering and keep it ready.
- As soon as both the sides have become nice and brown, plate it up and pour the tempering over
- Serve hot with homemade green chutney (recipe available on the website).
NOTES
2
- You can steam, cool, ziplock and freeze for later use.
- You can skip the sesame seeds and jaggery if you like.
- You can use ginger paste only and skip the green chilli.
- You can also deep fry the patra.
- Tamarind pulp helps in avoiding slight itching that the leaves may cause.
Notes
