PATRA is a gujarati speciality made from Colocasia leaves, battered, rolled and steam fried. The leaves are large and shaped like elephant ears. In order to use these in the cooking process, they must be deveined -as it has irritants that can cause discomfort to the lips throught and mouth. The use of lemon juice of tamaring is recommended to counter the effects of the irritants. The acid in lemon or tamarind helps the process.
INGREDIENTS / METHOD
10 medium size advind na paan ( colocasia leaves) – DE-VEINED
BATTER
1 cup gram fl
1 tab sp wheat fl
3/4 tea sp salt
1/2 tea sp termeric powder
1/4 tea sp garam masalo
1 tea sp chili paste
1/2 tea sp garlic paste
3 tab sp tamarind paste
2 tab sp yogurt
1 tab sp oIL
1/2 tea sp eno (fruit salts)
appx 1/2 cup water
Mix all the above ingredints in a bowl make a smooth batter.
Apply the mixture onto the patra leaves (you can add 2/3 leaves on top of each other facing in opposite directions. Fold the leaf from both the sides, apply batter again and roll the leaves tightly while appling the better.
Repeat the same proceger with remaing leaves.
Put into the steamer and steam for appx 20 to 25 min until the batter has solidified. When its done cut them in to thin slices and use the tempering ingredients to temper and garnish.
Waghar / tempering
4 tab sp oil
1 tea sp rai
1 tea sp tal
few leaves limdo
Heat the oil, add above ingredients when it starts crackling put the patras in the oil saute on medium hear appx a min. Garnish with grated coconut and cilentros.
jikoni 