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Patra
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A picture of Patra.

Patra

Tanvi Sharma
Tanvi Sharma @cook_8243200
Chandigarh

A smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed.

A smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed.

Read more

Patra

Tanvi Sharma
Tanvi Sharma @cook_8243200
Chandigarh

A smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed.

A smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed.

Read more
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Ingredients

1hour
4 servings
  • 14medium sized colocassia leaves
  • 2 tbspoil
  • 2 cupsbesan
  • 1/2 tspturmeric powder
  • 1 tspchilli powder
  • 1/2 tspasafoetida(hing)
  • 1/4 cupjaggery
  • 1 tsp.Tarmarind water
  • to tasteSalt
  • 2 cupswater
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Steps

1hour
  1. 1

    Combine water with besan and add all the spices in a bowl.

  2. 2

    Place coloccasia leaf on a clean flat surface.

  3. 3

    Spread a little besan mixture on colocassia leaf using finger tips.

  4. 4

    Place another colocassia leaf on it. Repeat the process.

  5. 5

    Fold the leaves. Lengthwise as well as breathwise.

  6. 6

    Tie them properly with thread.

  7. 7

    Place them in a steamer and cook for 20 to 25 minutes.

  8. 8

    Cool them. Cut into pieces and fry.

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Tanvi Sharma
Tanvi Sharma @cook_8243200
on August 03, 2018 10:56
Chandigarh

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