Oil free Gujrati Patras
Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. Here I m not using oil to making this tangy Patras.
Oil free Gujrati Patras
Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. Here I m not using oil to making this tangy Patras.
Cooking Instructions
- 1
For the Besan mixture:-
Combine all the ingredients together in a bowl, add approx. 1 cup of water and mix very well using a whisk till the sugar melts and becomes smooth. Keep aside.
- 2
To make patra:-
To make patra place a colocassia leaf with the vein side facing upwards on a clean dry surface and remove the vein using a sharp knife. - 3
Clean the colocassia leaf on both the sides using a wet muslin cloth.place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.
- 4
Spread a little beasn mixture evenly on the colocassia leaf using your fingers.place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Again spread a little beasn mixture evenly over the colocassia leaf.fold the leaves around 2” from both sides.Roll it up tightly from one end to other end while applying a little besan mixture in each fold. Finally secure the other end using a little besan mixture and keep aside.
- 5
Place all the rolls in a steamer and cook for 20 to 25 minutes or till they becomes firm. Keep aside to cool completely for approx. 10 minutes.when cool, cut each roll into 12 mm. (½”) thick slices and keep aside.
- 6
Now heat non-stick pan and dry roast sesame seeds, cumin seeds,and curry leaves.turn aromatic add hing and sweet chutney and mix well.Add the patra pieces, toss gently and cook on a medium flame for 1 minute.
- 7
Garnish the patras with coconut and coriander and serve.
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