In Gujarati
Patra
Ingredients:
  • 15-20 large patra leaves (colocasia leaves)
  • 1/2 cup tamarind extract (juice)
  • 200gm gram flour (besan)
  • 3 tsp. chilly powder.
  • 1/2 tsp. turmeric powder.
  • 2 tsp dhana-jiru.
  • 3-4 pinches asafetida.
  • ¼ cup shredded jaggery.
  • salt to taste.
  • Water (if needed)
 For seasoning:
  • 1 tbsp. oil.
  • 1/2 tsp. each cumin & mustard seeds.
  • 1 tsp. sesame seeds.
For Garnishing
  • 1 tbsp. coriander leaves finely chopped
  • 1 tbsp. coconut grated fine.
Method:
  • Clean, wash and wipe leaves.
  • Cut thick veins with a pair of knife.
  • Mix all ingredients (not those for seasoning) except leaves.
  • The mixture should be a thick paste.
  • Place a leaf backside up on a flat work surface.
  • Take a little paste and apply thinly all over leaf surface.
  • Place another leaf over it.
  • Leaf should be placed on each other in opposite direction.
  • Get a set of 3-4 layered leaves, top layer being that of paste.
  • Fold in the edges and roll the leaves.
  • Make the roll tight and seal sides with some paste.
  • Place in the perforated vessel of a double boiler or steam cooker.
  • Steam in the cooker for 30-40 minutes till cooked.
  • Cool, and remove. Cut into 1/2" thick slices.
  • Heat oil in a pan, add seeds, allow to splutter.
  • Add slices of patra in the pan & let it cook for 2 to 3 mins.
  • At the end garnish with grated coconut & coriander leaves.
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