Categories
Hors d'oeuvre / Appetizers Miscellaneous

Patra/Colocassia roll sliced and tempered Recipe

Patra is the Gujarati version of the Pathrado made by the Konkani community or tha Aluvadi of the Maharashtrians. It can be eaten steamed without any tempering or can be pan fried. Here I have steamed and tempered the Patra rather than shallow frying it.

Ingredients :

10 Colocassia leaves

2 inch piece of ginger

5 green chillies

1 tbsp Coriander powder

1 tsp Cumin powder

1/4 tsp Garam masala

1/4 tsp Turmeric powder

1 tsp red chilly powder

2 tsps rice flour

1 heaped tsp tamarind paste

3 heaped tbsp grated jaggery

1/4 tsp Asafoetida

2 tsps oil

150 gms or 1 level cup Besan /Chickpea flour

Salt

A huge pinch of Ajwain/Thyme

2 tsps oil

1 tsp mustard

1 tbsp sesame seeds

7-8 curry leaves

Finely chopped coriander leaves

2 tbsps grated coconut

Method:

Devein the Colocassia leaves and wash them thoroughly. Wipe dry. Keep aside. Tip in the Besan, rice flour, garam masala, turmeric, chilly, coriander and cumin powders. Add salt, tamarind paste and jaggery. Make a paste of the ginger and green chillies and drop it in along with ajwain, oil and asafoetida. Add in water a little at a time to make a free flowing paste. It should be neither too thick nor thin. Whisk it well and keep aside. Place one large Colocassia leaf matt surface upwards and apply the Besan paste evenly over it. Place a second leaf over it and continue with the procedure till five leaves are placed one on top of another. Fold the leaves into the shape of an envelope and tightly roll them into a log. Finish the second log too. Place them in a steamer and steam the logs for half an hour. A knife inserted should come out clean. Allow to cool. Slice them neither too thick nor thin as shown in the picture. Heat oil in a pan. Drop in the mustard. After it splutters add the sesame seeds and curry leaves. Drop the seasoning over the sliced Patra and toss well. Garnish with finely chopped coriander leaves and grated coconut.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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