Falhari Patra

Name: Falhari Patra
Cuisine: Indian
Ingredients: 8 medium sized Arbi Leaves; 2 tbsp Oil; 1.5 tbsp Cumin Seeds; 1.5 tbsp Sesame Seeds; For Batter; 1.5 cup Singhada Atta (water chestnut flour); 1 tsp Green Chilli Ginger Paste; to taste Rock Salt(Sendha Namak); 1.5 tsp Black Pepper Powder; 1 tbsp Oil; 2 tbsp Lemon Juice; 1 tbsp Sugar; as needed Water

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

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Patra's are one of the most popular and delicious snack of Gujarat which is mostly made with Arbi Leaves (Colocasia Leaves in English) and besan with some spices. But in this recipe patra's are made using Singhada atta(water chestnut flour) which can be had during fasting too.

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

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Ingredients

8medium sized Arbi Leaves
2 tbspOil
1.5 tbspCumin Seeds
1.5 tbspSesame Seeds
For Batter
1.5 cupSinghada Atta (water chestnut flour)
1 tspGreen Chilli Ginger Paste
to tasteRock Salt(Sendha Namak)
1.5 tspBlack Pepper Powder
1 tbspOil
2 tbspLemon Juice
1 tbspSugar
as neededWater

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Steps

1

Firstly wash and remove hard and big stems of the leaves and keep aside.
2

In a mixing bowl take, Singhade ka Atta or Chestnut Flour, ginger green chilli paste, oil, lemon juice and sugar. Mix all well. Gradually add water to make thick flowing consistency batter. Make sure no lumps are there.
3

Now take one arbi leaf and keep it's stem side up. Evenly apply batter on leaf on stem side. Now keep another leaf on this and again apply batter on it's stem side. Repeat process for two more leaves. Gently make roll out of it.
4

Repeat this process to make rolls from all leaves. Keep rolls in steamer and cook for 10 to 12 mins on medium flame. Check by inserting tooth pick. If it comes out clear, patra's are cooked. Switch off flame and remove from steamer and let it cool completely. Cut in slices.
5

Now heat 2 tbsp of oil in kadhai. Add jeera and sesame seeds and let it crackle. Once it crackles add patra slices and cook for 4 to 5 mins stirring in between. Serve hot.