Prep Time: 30 Mins Cooking time: 45 Minutes: Serves 6
Ingredients:
10-12 Fresh Colocasia Leaves (Patra Leaves)
4 cups Gram Flour (Besan Flour)
½ cup Dhokla Flour (Available in most Indian Stores)
1½ cup Tamarind Paste
3 tbsp Jaggery (Gōr)
2½ tbsp Ginger Paste
1¼ tbsp Garlic paste
1 tbsp Green Chilli Paste
1 tsp Turmeric Powder
2 tsp Red Chilli Powder
2 tsp Coriander-Cumin Powder (Dhana Jiru)
1 tsp Black Pepper Powder
2 tsp Dal Masala Powder
¾ tsp Taj Laving Masala
¾ tsp Bicarbonate of Soda
2 tbsp Sugar
Salt to taste
3 tbsp Oil
Method:
Wipe the colocasia leaves clean thoroughly with a damp kitchen towel on both sides.
With a knife, remove the thick veins from the leaves, ensuring not to cut the leaf and discard the thick veins. (This is an crucial step, so please do this for all the leaves)
Dilute the tamarind paste with the jaggery in ½ cup of warm water and set aside.
Mix the gram flour and dhokla flour in a big pan with all the ingredients to make a smooth paste.
Place the leaf with the tip facing you, smear the besan paste evenly on the leaf, place another leaf in the opposite direction and continue with the same pattern until you have 3-4 layers deepening on the size of the leaf. (If big leaf, then 3 times)
Gently fold the left and right sides of the leaves inwards, then start rolling from your end tightly. Keep smearing the besan paste as you roll to make a log. (Repeat the same with the other leaves)
Once the logs are ready, steam them in a steamer. Grease the plate and the rolls with oil and steam them for 30 -45 minutes. Once cooked, cool and slice them into 1cm thick discs.
Enjoy hot with oil or khajur ambli ni chutney.
Note: If you want to season them, do the following as below;
2 Sprigs of Curry Leaves (Mitho Limdo)
1½ tsp Mustard Seeds
1½ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
4 tbsp Sesame Seeds
3 tbsp Oil
Heat the oil in a big pan over medium-high heat. Add the mustard seeds, and once they crack, add the curry leaves, cumin seeds, sesame seeds, asafoetida, and sauté for 10 seconds.
Add patra and toss and turn them until they are light golden brown.
Enjoy hot with khajur ambli ni chutney.
NB: You can also freeze this steamed patras for 6-9 months.
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