Gujarati Patra

Name: Gujarati Patra
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Besan mixture; 250 grams besan; 2 tsp Red Chilli Powder; 1 tsp Turmeric Powder; 1/2 tsp Asafoetida; 3 tsp Coriander Cumin Seeds Powder; 2 tsp Carrom Seeds; as per taste Salt; 1/4 tsp Cooking Soda; Pinch Citric Acid; 1/2 cup sour curd; 3 tsp Sugar; as required Water; 200 grams Colocasia leaves; 3/4 cup Oil; 2 tsp Mustard Seeds; 1 tsp Red chilli powder; 3 tsp Sesame Seeds; Pinch Asafoetida; 2 tsp Lemon Juice

Nigam Thakkar Recipes @cook_17489753

Ahmedabad, Gujarat

#steamedfood

Patra is sure to take your taste buds on a roller coaster ride. It is sweet, spicy and salty - all at the same time. Here nutritious and tasty Colocasia leaves are stuffed with a spicy mixture. Depending on the size of the leaves you get normal or mini Patras. Although patras taste best when deep fried, you can also steam or shallow fry them. When making patras, remember the two key secrets to success - roll them tightly and never forget the tempering.

#steamedfood

Nigam Thakkar Recipes @cook_17489753

Saved

Ingredients

35 minutes

4 servings

For Besan mixture
250 gramsbesan
2 tsp Red Chilli Powder
1 tspTurmeric Powder
1/2 tsp Asafoetida
3 tsp Coriander Cumin Seeds Powder
2 tsp Carrom Seeds
as per taste Salt
1/4 tsp Cooking Soda
PinchCitric Acid
1/2 cupsour curd
3 tsp Sugar
as requiredWater
200 gramsColocasia leaves
3/4 cupOil
2 tsp Mustard Seeds
1 tsp Red chilli powder
3 tsp Sesame Seeds
PinchAsafoetida
2 tsp Lemon Juice

Saved

Steps

35 minutes

1

Combine all the ingredients mentioned in Besan mixture in a bowl add water approx 1cup and mix thoroughly till the sugar melts and the mixture becomes smooth keep aside.
2

Wash a colocasia leaves and dry it with using a kitchen towel.
3

Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
4

Place the leaf with the tip facing towards you, apply little Besan mixture and spread it using your fingers to make an even layer.
5

Apply little Besan mixture on another leaf and place it in on the first leaf with the tip of the opposite direction.
6

Continue the procedure for 3 more leaves.
7

Fold the leaf around 1"from one side, Apply the Besan on it and repeat the same with the other side. Fold the leaf around 1" from your side. Apply the besan paste on it with your fingers.
8

Roll it up tightly with applying Besan mixture with each fold. Keep aside.
9

Repeat with the remaining leaves and Besan mixture to make more roll and steam in a steamer for 20 to 25 minutes or till it becomes firm.
10

When it becomes cool cut into thick slices and keep it aside.
11

Heat the oil in kadhai and add the mustard seeds.
12

When the seeds crackle add sesame seeds, Asafoetida and red chilli powder and saute on a medium flame for few seconds while stirring continuously.
13

Add the Patra pieces, toss gently and saute it on medium flame for a minute. Turn off the flame, add some lemon juice and mix it.
14

Serve it immediately.