Patra is an authentic dish served throughout the state of Gujarat. The vegetable is not the conventional kind and with the difference it makes for a special meal. With all the ingredients well in place, the veggie takes not more than 15 minutes of your kitchen time.
Ingredients:
10 colocasia or patra leaves
1/2 cup tamarind pulp
1 1/2 cup gram flour
1/2 tsp each of red chili powder
Turmeric powder
Asafetida and cumin powder
1/4 cup of sugar or grated jaggery
Salt to taste and cooking medium as per personal preference
Ingredients for the seasoning:
1/2 tsp each of cumin seeds
Mustard seeds and sesame seeds
1/2 cup of fresh coriander leaves (finely chopped)
1/4 cup of desiccated or fresh coconut shavings
Popular Accompaniments:
You can serve the veggie as a meal accompaniment or as a separate starter or dish by itself. It makes a great presence with an assortment of chutneys or sauces when the family is enjoying movie time. It also goes well with plain beaten yogurt and/or buttermilk.
Preparation:
Pick large colocasia or patra leaves and wipe them dry with a clean cloth.
You need to devein the leaves with a scissor or knife ensuring that only the tender leaf is left for use.
Once again wash and wipe the leaves.
In a large mixing bowl, mix together all the ingredients – tamarind pulp, gram flour, red chili powder, turmeric powder, asafetida and cumin powder, sugar or grated jiggery and salt to taste.
Once you obtain a smooth, thick paste, begin applying the same to the leaves.
You need to work on the underside of the leaves.
The paste should be applied evenly to all the exposed section of the leaf surface.
Once spread evenly, cover the leave with another leaf and repeat the procedure.
You can stop when you have a padding of around 4 leaves (layered).
Next, fold in the edges like you would do for pan-rolls or spring rolls and seal the sides with some of the same paste.
The rolls need to be steamed for around 30 minutes.
Allow the rolls to cool and cut them into even sized bits.
Place them in a serving dish and set aside.
Main Cooking:
In a seasoning vessel, heat the cooking medium.
Add the cumin seeds, mustard seeds and sesame seeds.
Once they splutter, add the coriander and coconut shavings.
Presentation:
Sprinkle this over the rolls and serve hot or cold.
