Gujarati Patra

Prep time: 10 mins Cooking time: 20 mins

Ingredients

• 5 colocasia leaves (Kesuvina ele in kannada or Arbi in hindi)

• 1 cup besan

• 1 tablespoon chili and ginger paste

• 1/2 teaspoon cumin powder

• 1/2 teaspoon turmeric

• 1/2 jaggery powder

• 1 tablespoon tamarind juice

• 1 teaspoon chili powder

• A pinch of hing

• Salt to taste

• 1/4 cup water

For tempering

• 1 teaspoon mustard

• 1/2 teaspoon cumin

• 1/2 teaspoon sesame seeds

• 2 tablespoon oil

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Instructions

1. Take 1 cup besan. Add ginger-chili paste, salt, cumin powder, turmeric.

2. Add hing, jaggery powder and tamarind juice and water. Mix well to make a smooth thick paste.

3. Add red chili powder if you want it more spicy.

4. Spread the masala on the leaves (check the video down or here)

5. Keep the rolled leaves in the steamer or in the pressure cooker and steam without the whistle for 10--13mins.

6. Once the rolls are cooled, cut them carefully into 1 inch size.

7. Heat oil in a pan, add mustard, cumin and sesame seeds.

8. As they start spluttering, add the cut patra carefully.

9. Toss them slowly in the oil. Do not break them.

10. Let them fry until brown on all sides.

11. Eat them with butter on top (optional).

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Pictorial Instructions

Take 1 cup besan. Add ginger-chili paste, salt.

Add turmeric, hing, jaggery powder and tamarind juice

Add water. Mix well to make a smooth thick paste.

Add red chili powder if you want it more spicy.

Preparing the Patra

Keep the rolled leaves in the steamer or in the pressure cooker and steam without the whistle for 10--13mins.

Once the rolls are cooled, cut them carefully into 1 inch size.

Heat oil in a pan, add mustard, cumin and sesame seeds.

As they start spluttering, add the cut patra carefully.

Toss them slowly in the oil. Do not break them.

Let them fry until brown on all sides