Leftover paratha Patra (famous Gujarati dish)

Name: Leftover paratha Patra (famous Gujarati dish)
Total time: 1500 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 leftover parathas; 4 tablespoons gram flour (besan); 1/2 teaspoon turmeric powder; 1/3 teaspoon red chili powder; 1/3 teaspoon garam masala powder; 1/3 teaspoon dry mango powder (amchur); 1/3 tsp ginger paste; 1 tsp cumin seeds; 1 tsp mustard seeds; 1.5 tsp white sesame seeds; 4-5 curry leaves (as required) Fresh coriander (as required); 1 green chili, chopped; to taste salt; 2 spoons ghee or cooking oil

Sudha Agrawal @SudhaAgrawal_123

Mumbai

Patra is a very famous Gujarati dish. Traditionally, it is made using colocasia (arbi) leaves, but I have prepared it by making good use of leftover parathas. This allowed me to utilize the leftovers while creating a delicious, low-oil version of Patra.
I first steamed the Patra and then shallow-fried them. You should definitely give this a try; it makes for an excellent snack to enjoy with evening tea.

#CA26 #week23 #leftover #Leftover_makeover
#leftover_paratha_Patra
#patra #beasan #makeover_dish #quickrecipe #gujarati_recipe #steamd_recipe

Sudha Agrawal @SudhaAgrawal_123

Mumbai

#CA26 #week23 #leftover #Leftover_makeover
#leftover_paratha_Patra
#patra #beasan #makeover_dish #quickrecipe #gujarati_recipe #steamd_recipe

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Ingredients

25 minute

2 servings

3leftover parathas
4 tablespoonsgram flour (besan)
1/2 teaspoonturmeric powder
1/3 teaspoonred chili powder
1/3 teaspoongaram masala powder
1/3 teaspoondry mango powder (amchur)
1/3 tspginger paste
1 tspcumin seeds
1 tspmustard seeds
1.5 tspwhite sesame seeds
4-5curry leaves (as required) Fresh coriander (as required)
1green chili, chopped
to tastesalt
2 spoonsghee or cooking oil

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Steps

25 minute

1

🍪 First, take out the leftover parathas from the previous night.
🍪 Next, prepare a thick batter by mixing gram flour (besan) with turmeric powder, red chili powder, garam masala, dry mango powder (amchur), cumin and ginger paste, salt, and a little water.
🍪 Ensure there are no lumps in the batter; keep in mind that the batter needs to be thick.
🍪 Now, lay out a paratha and spread the gram flour batter over it.
2

🍪 Now, cover it with another paratha and spread the gram flour batter over it as well. Next, place a third paratha and apply the gram flour batter to that too.
🍪 Now, roll the paratha up tightly.
3

🍪 Pour water into a steamer pot and set it to heat up. Meanwhile, grease the perforated steaming tray with oil to prevent the paratha rolls from sticking. 🍪 Steam the paratha rolls for 7–10 minutes.🍪 Once the gram flour (besan) filling inside is cooked, turn off the heat and remove the rolls. 🍪Allow them to cool slightly, then slice them with a knife into pieces resembling patra (pinwheels).
4

Heat ghee in a pan and add mustard seeds for tempering. Then, add green chilies, curry leaves, and white sesame seeds, and fry for a few seconds. Finally, add the patra to the pan and shallow-fry it.
5

Here, I have shallow-fried the patra on both sides until lightly golden.
6

Transfer the leftover paratha patra onto a plate.
7

Piping hot 'leftover paratha patra' are ready. Serve them with your favorite chutney or sauce and enjoy.