Patra is a delicious snack time favourite from Gujarat, and a similar snack is made in Maharashtra and Karnataka
- 9-12 large patra leaves colocasia leaves
- 1/2 cup thick tamarind extract
- 2 cup gramflour besan
- 1/2 cup chopped coriander leaves finelyÂ chopped
- 2 tbsp grated coconut optional
- 2 tbsp Sugar
- 2 tbsp crushed green chilli
- 2 tbsp crushed ginger
- 2 tsp chilli powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1/2 tsp asafoetida
- For seasoning
- 2-3 tbsp. oil
- 1 tbsp sesame seeds
- 1-2 tbsp coriander leaves finely chopped
- 1 tbsp mustard seeds
- 1 tbsp coconut grated
- 1/4 cup water
- Clean, wash and wipe leaves. Cut thick veins on the leave using a paring knife taking care not to tear the leaf. Lightly roll with a rolling pin over the veins and set aside.
- Mix all ingredients for stuffing and make a thick paste. Place the underside of the leaf facing up on a flat surface and apply a thinnish layer of the paste all over the leaf. Place another leaf over it.
- Create 2-3 layers of leaves/paste, with the final layer being that of paste. Now carefully fold 1 inch of the edge of the leaf towards the center on either side of the leaf.
- Then starting on the widest part of the leaf start rolling the leaves into a log similar to rolling a Swiss roll. Making sure that the roll is tightly rolled. Repeat steps with balance of leaves.
- Heat a steamer pot and using either a Steamer basket/perforated tray or dhokla stand place the prepared rolls, cover and steam for 25-35 mins on a medium flame.
- Make sure to check water levels in the steamer pot occasionally. The rolls are done when you insert a knife into the roll and it comes out clean. Allow it to cool completely and cut into discs 1/2- 3/4 inch thick with a sharp knife.
- Heat oil in a pan add mustard seeds and allow to sputter. Turn off the flame and add rest of the ingredients. Gently slide the discs and allow to brown.
- Serve warm or cold with green coriander chutney.