Gujarati patra recipe | mini gujarati patra | patra recipe
Ingredients
For patra roll
- 10 medium size fresh patra napan / colocasia leaves /arbi ke patte
- 2 cup gram flour
- ½ cup water or as required
- 2 tbsp oil
- ½ tsp turmeric powder
- Salt to taste
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- Pinch of hing
- 1 tsp ajwain
- ½ tsp garam masala
- 2 green chilli
- 1 inch ginger
- 4-5 garlic cloves
- 1 tsp cumin seeds
- 6-7 curry leaves
- 2 tbsp white sesame seeds
- ½ cup tamarind water or 2 tbsp tamarind pulp
- 3 tbsp jaggery
For temepering
- 3 tbsp oil
- 1 tsp mustard seeds
- 2 tbsp white sesame seeds
- Pinch of hing
- 10 curry leaves
- 2 chopped green chilli
- ¼ tsp turmeric powder
- 2 tbsp sugar
- 1 tbsp lemon juice
- ¼ cup water
- Garnish with coriander leaves and fresh grated coconut
Instructions
Preparing Gram Flour Batter
- In a mixer jar, add 2 green chillies, 1-inch ginger, 4 garlic cloves, 1 tsp cumin seeds, and some curry leaves. Grind into a coarse paste without adding water. Keep it aside.
- Then, in a mixer jar, add ½ cup water and 2 tbsp oil. Grind it — the white mixture is ready.
- In a mixing bowl, add the ground mixture, ½ tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, a pinch of hing, 1 tsp ajwain, ½ tsp garam masala, green chilli-ginger-garlic paste, 2 tbsp white sesame seeds, ½ cup tamarind pulp, and 3 tbsp jaggery. Mix well — the masala mixture is ready.
- Gradually add 2 cups of gram flour and make a medium-thick, ribbon-like pouring consistency batter.
- Whisk the batter for 2 minutes to make it light and fluffy. Keep it aside.
Preparing Patra Roll
- Clean colocasia leaves by trimming the thick stalks and veins from the back side using a knife. Prepare all the leaves this way and keep aside.
- Take one leaf and spread gram flour batter evenly on the back side of the leaf.
- Place another leaf on top, keeping the same side up, and spread batter over it.
- To make a roll, fold the bottom side of the leaves upwards. Apply some batter on each fold. Fold the sides inward and roll it tightly.
Steaming Patra
- Preheat a steamer for 5 minutes. Then grease a plate with oil.
- Place the Patra rolls on the plate and cover with a large vessel. Steam for 15 minutes on medium-high flame.
- To check if the Patra is cooked, insert a knife in the center — if it comes out clean, it's done.
- Switch off the flame and let it rest.
- Once cooled slightly, cut into pieces.
Patra with Tempering
- In a bowl, mix 2 tbsp sugar, 1 tbsp lemon juice, and ¼ cup water. Stir until the sugar dissolves completely. Keep it aside.
- In a pan, heat 3 tbsp oil. Add 1 tsp mustard seeds, 2 tbsp sesame seeds, a pinch of hing, some curry leaves, and 2 chopped green chillies. Sauté briefly.
- Add ¼ tsp turmeric powder and mix well.
- Pour in the sugar-lemon mixture and stir.
- When the mixture starts boiling, add the cut Patra pieces and coat them well.
- Lower the flame and simmer for 5 minutes.
- Switch off the flame. Garnish with coriander leaves and freshly grated coconut. Serve hot.
Notes
- The consistency of the batter should be medium-thick and ribbon-like while pouring.
- Whisk the batter for 2 minutes so it becomes light and fluffy.
- Water and oil are ground in a mixer jar to make a white emulsion, which adds softness to the patra without using any soda or Eno.
- To prepare mini-sized patra, roll the patra using 2 leaves.
- Steam the patra rolls on high flame for 15 minutes.
- Adding sugar-lemon water helps keep the prepared patra soft for a longer time.
- Patra taste great when it is coated with tempering and serve hot.