Crispy Steamed Patra RollsVeg
Discover the irresistible taste of authentic Gujarati Patra! This traditional delicacy features fresh colocasia leaves coated in a spiced gram flour batter, steamed to perfection, and pan-fried until golden and crispy. Infused with ginger, green chili, tamarind, and jaggery, it offers a perfect balance of sweet, sour, and savory flavors. Finished with a fragrant tempering of mustard and sesame seeds, it’s a healthy, mouthwatering snack your family will love.
Ingredients
For Mixture:
1 cup Gram Flour (besan)
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tbsp White Sesame Seeds
1 tsp Ginger-Green Chilli Paste
to taste Salt
4 tbsp Tamarind Pulp
as needed Water
as needed Colocasia Leaves
1 tbsp Oil
For Garnish:
For garnishing Coriander Leaves (chopped)
Instructions
1
Prepare the Batter In a mixing bowl, combine: Gram flour (besan) ,Red chilli powder ,Turmeric powder, Cumin powder, Coriander powder, White sesame seeds, Ginger & green chilli paste, Salt, Tamarind pulp , Jaggery
2
Gradually add water and mix well to form a smooth, spreadable batter without lumps.
3
Wash and clean the colocasia (arbi) leaves thoroughly. Pat them dry.
4
Place one leaf flat and evenly spread a layer of batter over it. Add another leaf on top, apply batter again, then fold the sides inward and roll tightly into a cylindrical shape. Repeat for remaining leaves
5
Place the prepared rolls in a steamer and steam for 15 minutes until firm and cooked through.
6
Allow the steamed rolls to cool completely. Slice them into medium-thick rounds.
7
Heat 1 tbsp oil in a pan and shallow fry the sliced patra until crispy and golden brown on both sides.
8
Heat oil in a pan and add: Mustard seeds ,Sesame seeds, Asafoetida (hing) and Curry leaves . Let the tempering become aromatic.
9
Pour the tadka over the crispy patra. Garnish with fresh coriander leaves and grated coconut. Serve warm
Nutrition Facts
6 servings per recipe
