Patra

Name: Patra
Cuisine: Indian
Ingredients: 250 Gm Patra Leaves; 250 Gm Besan; to taste Turmeric and jaggery; 1 tsp Green Chilli, Gingar and Garlic paste; 1/2 tsp Chat masala; Pinch Hing; 1 tsp Red Chilli Powder; 1 tsp each Dhaniya, Jeera and Garam masala Powder; 1/2 tsp Haldi Powder; to taste Salt; 1/2 tsp Sesame seeds; 1/2 tsp Dhaniya Seeds; as needed Oil; as needed Water

Dipali Amin @cook_12176446

#Wraps and Rolls

Dipali Amin @cook_12176446

#Wraps and Rolls

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250 GmPatra Leaves
250 GmBesan
to tasteTurmeric and jaggery
1 tspGreen Chilli, Gingar and Garlic paste
1/2 tspChat masala
PinchHing
1 tspRed Chilli Powder
1 tspeach Dhaniya, Jeera and Garam masala Powder
1/2 tspHaldi Powder
to tasteSalt
1/2 tspSesame seeds
1/2 tspDhaniya Seeds
as neededOil
as neededWater

Cooking Instructions

1

Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
2

Mix all Ingredients,
3

Besan, dry masala, termaric and g hueggary paste, green chilli, ginger and garlic paste, chat masala, hing and water
4

The mixture should be a thick paste.
5

Place backside of leaf on a flat surface.
6

Take little paste and apply thin layer all over the leaf surface.
7

Place another leaf over it. Repeat.Get 3-4 layered leaves and top layer with paste.
8

Fold edges and roll the leaves, starting with their base towards tip.Make the roll tight and seal sides with paste.
9

Place perforated vessel of a double boiler or steam cooker.Steam in the cooker for 10 - 15 mins till cooked.
10

Cool and remove. Cut into 1/2 thick slices.When it cools season as follows.
11

Heat oil, add seeds. Add sesame and coriander seeds
12

Cook for 4 to 5 min in low flame.
13

Mix well and serve hot or cold.

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Dipali Amin @cook_12176446

on July 28, 2018 01:39

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