Patra masala

Name: Patra masala
Total time: 2400 s
Yield: 4 people
Cuisine: Indian
Ingredients: 10-15 arbi leaves(colocasia leaves); 2.5 cup besan(chickpea flour); 1/2 cup rice flour; 1 tsp salt; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp cumin coriander powder; 1/2 tsp garam masala; 2 tsp ginger green chilli paste; 1/2 cup curd; 1/3 cup powder jaggery; 1/2 tsp carom seeds; 2 tsp poppy seeds; 2 tsp sesame seeds; 1 cup oil

pinal Patel @Vaibhavi5592

નડિયાદ

#CA2025

pinal Patel @Vaibhavi5592

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Ingredients

40 minutes

4 people

10-15arbi leaves(colocasia leaves)
2.5 cupbesan(chickpea flour)
1/2 cuprice flour
1 tspsalt
1/2 tspturmeric powder
1 tspred chilli powder
1 tspcumin coriander powder
1/2 tspgaram masala
2 tspginger green chilli paste
1/2 cupcurd
1/3 cuppowder jaggery
1/2 tspcarom seeds
2 tsppoppy seeds
2 tspsesame seeds
1 cupoil

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Steps

40 minutes

1

Wash and make dry arbi leaves. Remove stocks. Mix chickpea flour and rice flour ina bowl.
2

Add Salt, turmeric powder, red chilli powder, cumin coriander powder, garam masala, green chilli ginger paste.
3

Add jaggery powder and curd, mix it well. Add green chilli ginger paste.carrom seeds.
4

Add 1.5 cup of water, adjust little thick consistency. Mix all ingredients well, Keep aside for 10 minutes. Steam water in a steamer.
5

Apply besan mixer on shining side, put another arbi leave, apply mixture, put 3 arbi leaves (according to size) apply mixture as same way.fold the leaf from the bottom side reapply the mixture on the other side.make cylinder type roll.
6

Cover the lid and cook patra for 25 minutes. When it completely cooked, cool it down. Slice them in a proper shape.Heat oil in a pan. Place roll.
7

Shallow fry all rolls till it becomes crispy. Transfer in a plate, sprinkle poppy seeds and sesame seeds.
8

Next, serve crispy patra masala with tomato sauce or tea. It's very delicious.
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