Name: PATRA ( GUJARATI SNACK ) recipe by Shobha Keshwani at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Arbi Leaves .... 3; Besan / Gram flour ....2 cups; Asafoetida .... !/4 tsp; Ginger green chilli paste .. 1 tsp ( as per your taste); Red chilli powder ........ 1/2 tsp; Coriander powder ....... 1/2 tsp; Cumin powder .......... 1/2 tsp; Grated jaggery .......... 1 & 1/2 to 2 tbsps; Tamarind pulp .......... 3 tbsps; Baking powder ......... 1/4 tsp; Oil ....................... 1 tbsp; Salt ................... to taste; Water ............. as much as required to make a thick batter; (For Tempering:); Crushed sesame seeds ... 1 tbsp; Mustard seeds .............. 1 tsp; Asafoetida .............. a pinch; Oil .... 2 tbsps; (For Garnishing:); Dessicated coconut ... 2 tbsps; Coriander leaves ...... handful

ABOUT PATRA ( GUJARATI SNACK ) RECIPE

Patra is a very famous Gujrati snack made with colocasia leaves. They are stuffed with gram flour paste to which spices, salt and jaggery are added and then rolled and steamed. After cooling the roll it is sliced and tempered..

Ingredients Serving: 6

Arbi Leaves .... 3
Besan / Gram flour ....2 cups
Asafoetida .... !/4 tsp
Ginger green chilli paste .. 1 tsp ( as per your taste)
Red chilli powder ........ 1/2 tsp
Coriander powder ....... 1/2 tsp
Cumin powder .......... 1/2 tsp
Grated jaggery .......... 1 & 1/2 to 2 tbsps
Tamarind pulp .......... 3 tbsps
Baking powder ......... 1/4 tsp
Oil ....................... 1 tbsp
Salt ................... to taste
Water ............. as much as required to make a thick batter
(For Tempering:)
Crushed sesame seeds ... 1 tbsp
Mustard seeds .............. 1 tsp
Asafoetida .............. a pinch
Oil .... 2 tbsps
(For Garnishing:)
Dessicated coconut ... 2 tbsps
Coriander leaves ...... handful

Instructions

In a large bowl mix the ingredients mentioned in the ingredients list on top, to make a smooth and thick batter of spreading consistency.
Wash the leaves and wipe them with a kitchen towel. With a knofe remove the thick stems.Place the leaf reverse siide up and spread the batter evenly.
Place another leaf on top of this and repeat the procedure. Usually 3 leaves are perfect for one roll.
Now roll the leaves carefully to make a thick roll. Place it in a foil wrap and close the edges.
Put water in a steamer and place the roll to steam for 10 minutes, turning the side after 5 minutes.
Remove the steamed roll and let it cool.
Cut it into slices
n a flat-bottomed pan fry the tempering ingredients and toss the slices carefully.
Place them on the serving platter and garnish with grated coconut and finely chopped coriander leaves.This snack has a unique taste of it's own and can even be served without any chutneys

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