Patra is sure to take your taste buds on a roller coaster ride! it is sweet, spicy and salty—all at the same time. Here, nutritious and tasty colocasia leaves are stuffed with a spicy mixture that will take your taste buds to new world. Try this simple and easy recipe and let us know your views!
Preparation Time: 15 mins
Cooking Time: 27 mins
- 12 Medium Sizes Colocassia Leaves
- 2 Tbsp Oil
- 1 Tsp Mustard Seeds
- 2 Tsp Sesame Seeds
- A Pinch of Asafoetida
For The Mixture
- 2 1/2 Cups Besan
- 1 Tsp Ginger-Green Chilli Paste
- 1/2 Tsp Turmeric Powder
- 1 Tsp Chili Powder
- 1/2 Tsp Asafoetida
- 3/4 Cup Shredded/Grated Jaggery
- 3 Tbsp Tamarind Water
- Salt to Taste
For The Garnish
- 2 tbsp freshly grated coconut
- 2 tbsp finely chopped coriander
- Combine all the ingredients together in a bowl, add approx. 1 cup of water and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside.
- Place a colocassia leaf with the vein side facing upwards on a clean dry surface and remove the vein using a sharp knife.
- Clean the colocassia leaf on both the sides using a wet muslin cloth.
- Repeat steps 1 and 2 to destem and clean 11 more colocassia leaves.
- Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.
- 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.
- Repeat steps 4 to 6 for 2 more leaves.
- 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.
- Repeat steps 4 to 9 to make 2 more rolls.
- Place all the 3 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.
- Heat the oil in a deep non-stick pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
- Add the patra pieces, toss gently and cook on a medium flame for 1 minute.
- Garnish with coconut and coriander and serve.