Homemade Patra Recipe
Ingredients:
14 patra (alu vadi ) leaves
3 cups besan ( gram flour)
1 inch ginger piece
5 green chillies
2 tbsp grated jaggery ( optional)
1/4 tsp asefodita
1 tsp turmeric powder
1 tbsp chilli powder
2 tbsp coriander powder
1/2 tbsp jeera ( cumin ) powder
3 tbsp amchur powder ( mango powder )
salt as per taste
oil for shallow frying
For tadka:
1 tsp mustard seeds
1/2 tbsp white til ( sesame seeeds)
Method:
Remove all the stalks of the patra leaves and wash them. Dry pat all the leaves.
If the veins on the leaves are thick lightly press them with a rolling pin. Keep aside for future use.
In a grinder make a fine paste of the ginger and green chillies.
Take a bowl and mix all the above dry spices, ginger and green chilli paste and jaggery in the besan.
Make a medium consistency batter by adding little water at a time.
Take a big plate and turn it upside down or on a clean platform place a patra leaf with the back of the leaf facing on the top. Take some besan batter and spread it all over the leaf. Then place another leaf with the back facing on the top in the opposite direction and repeat the same procedure of applying the besan batter. Similarly place another leaf over it and spread the besan batter all over. This can be done for 4 or 5 leaves depending on the thickness and size of the leaves.
Fold a little from the top, bottom and sides of the leaves. Spread some batter on it. Starting from the top roll/fold the leaves tightly till the end.
Repeat the process for all the remaining leaves.
In a steamer or vessel boil some water.Place all the rolled leaves on a strainer. Steam the leaves on medium flame for 20-25 minutes till it is cooked.
Remove from flame and allow it to cool.
Cut into 1/4 inch thick round pieces.
In a pan heat 4-5 tbsp oil add the mustard seeds when it splutters ad the til and place the chopped patra on it. Cook on low to medium flame till it is crispy and brown on both sides.
Remove in a plate and serve with green chutney.
Enjoy !!!
