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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.

Patra Patra

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.



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