Patra/ Patrode

Name: Patra/ Patrode
Total time: 2700 s
Yield: 4 People
Cuisine: Indian
Ingredients: as required\\\\]q Colacassia/ Arbi leaves 6 or Bok Choy or Spinach leaves; 3 cups Besan/ Chickpea flour; as per requirement Salt as required; 1 tsp Red chilli powder; 1 tsp Coriander powder; 1 tsp Fennel powder; 1/2 tsp Turmeric powder; 1/2 tsp Sugar / Jaggery; 1 Green chilli finely chopped; 1/2 inch Ginger piece finely chopped; some Sesame seeds; 2 tsp Kopra / desiccated coconut; 3 tsp Oil for tempering

Rajni @Rajjoskitchenn

Patra or Patrode is a simple and healthy snack from western India. It is also called Alu Wadi in some regions. This dish is popular in karnataka, too.

In this healthy snack, usually the Arbi or Colacassia leaves are used. Spinach leaves can also be used, but they have to be big and thick.

Theme- ebook, my favorite winter recipes

#Win #Week7 #winterrecipes #colaccasialeaves #arbileaves

Patra or Patrode is a simple and healthy snack from western India. It is also called Alu Wadi in some regions. This dish is popular in karnataka, too.

In this healthy snack, usually the Arbi or Colacassia leaves are used. Spinach leaves can also be used, but they have to be big and thick.

Theme- ebook, my favorite winter recipes

#Win #Week7 #winterrecipes #colaccasialeaves #arbileaves

Rajni @Rajjoskitchenn

Patra or Patrode is a simple and healthy snack from western India. It is also called Alu Wadi in some regions. This dish is popular in karnataka, too.

In this healthy snack, usually the Arbi or Colacassia leaves are used. Spinach leaves can also be used, but they have to be big and thick.

Theme- ebook, my favorite winter recipes

#Win #Week7 #winterrecipes #colaccasialeaves #arbileaves

Patra or Patrode is a simple and healthy snack from western India. It is also called Alu Wadi in some regions. This dish is popular in karnataka, too.

In this healthy snack, usually the Arbi or Colacassia leaves are used. Spinach leaves can also be used, but they have to be big and thick.

Theme- ebook, my favorite winter recipes

#Win #Week7 #winterrecipes #colaccasialeaves #arbileaves

Saved

Ingredients

45 minutes

4 People

as required\\\\]qColacassia/ Arbi leaves 6 or Bok Choy or Spinach leaves
3 cupsBesan/ Chickpea flour
as per requirementSalt as required
1 tspRed chilli powder
1 tspCoriander powder
1 tspFennel powder
1/2 tspTurmeric powder
1/2 tspSugar / Jaggery
1Green chilli finely chopped
1/2 inchGinger piece finely chopped
someSesame seeds
2 tspKopra / desiccated coconut
3 tspOil for tempering

Saved

Steps

45 minutes

1

Carefully wash the leaves, turn the leaves around, and trim the thick vein, removing fiber if any. Do this carefully, so that the leaf doesn't tear.
2

Now in a bowl take the besan/ Chickpeas flour, and add all the masala powders and salt. Mix well with fingers and now start adding the tamarind water little by little to make a thick paste/ batter. The batter has to be thick and smooth.
3

Apply the paste to 3 or 4 leaves, and arrange then one above the other, from big to small.
4

Now start rolling the leavesas shown. Fold the edges first, then the sides, and then start rolling inwards. If using Bok Choy leaves, it enough to roll just inwards.
5

Keep the vessel in the cooker to steam. Steam for 20 to 25 minutes. Put off the cooker and wait 2 minutes. Now open and cool the steams rolls completely. Once cooled cut them into 1/2 inch thick circles and keep aside.
6

Take oil in a Tawa or Pan and heat. Add mustard seeds, Jeera, asafoetida, green chillies, sesame seeds and ginger. When the mustard pops arrange the cut circles on the tawa and roast on one side. When it turns a golden brown, flip and roast the other side. Sprinkle some Kopra/ desiccated coconut and remove the Parta off the Tawa. Enjoy.