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Patra

A thick gram flour and tamarind batter spread on arbi leaves, rolled, steamed and cut into small rounds to make an appetizing snack. Tempered with sesame seeds and coconut.

PatraPatra

Chef

:Kishore D Reddy

Recipe Servings

:5

Recipe Cook Time

:40 Minutes

Recipe Rating

:
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Ingredients

  • 5 leaves colacasia leaves


    Batter:

    150 gm gram flour

    100 gm tamarind pulp

    20 gm chilli powder

    5 gm turmeric powder

    2 gm asafoetida

    2 gm roasted cumin seeds

    20 gm sugar

    20 ml oil

    Salt to taste


    Tempering:

    30 ml oil

    5 gm mustard seeds

    10 gm sesame seeds

    25 gm coriander seeds

    75 gm coconut

Method

For the preparation:

C
hop the coriander leaves.

Grate the coconut.

Cut off the thick veins and wash the colacasia leaves.

Mix the listed ingredients and make a thick batter.

Place a colacasia leaf on the table and spread a thin layer of the batter on top, place another leaf on top, repeat applying the batter. Fold in the sides of the leaf, then roll lengthwise into a tight roll.


For cooking:

Steam the rolls for 30 minutes.

Remove and cut them into 1 cm thick slices.

Arrange the slices on a platter.

Heat the oil and add the mustard seeds, when they crackle add sesame, coriander leaves, and coconut.

Pour this tempering on the sliced patra. Serve warm.

Key Ingredients: Colocasia, Gram flour, Tamarind, Red Chilli, Turmeric, Asafoetida, Cumin Seeds, Sugar, Vegetable Oil, Salt, Mustard Seeds, Sesame Seeds, Coriander Seeds, Coconut


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