Recipes
Gujarati Patra
FAB PRODUCTS USED
FAB NATURAL GINGER EXTRACT,FAB NATURAL LEMON EXTRACT,APYURA PREMIUM SPREAD NATKHAT CHATPAT
Prep Time
00:20:(HH:MM)
Serves
4
Baking/Cooking Time
40
Baking Temp
NA
Baking Temp Details
Celsius
Level
Intermediate
Short Recipe Description
Patra is spicy, sweet and tangy Gujarati farsan made from fresh colocassia (arbi) leaves. It can be served as breakfast or evening snacks.
Additional Categories
Vegetarian
INGREDIENTS
For The Besan Mixture 2 cup besan 1 tsp ginger - green chilli paste ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder 1 tsp cumin powder 1 tbsp white sesame seeds 4 tbsp tamarind pulp (soaked) 4 tbsp jaggery (soaked) ½ tsp asafoetida Salt as per taste Water as required 9 medium colocassia leaves ½ tsp Fab Natural Extract Ginger ¼ tsp Fab Natural Extract Lemon 1 tsp Apyura Natkhat Chatpat Premium Spread For pan fry 2 tbsp oil For tempering 2 tbsp oil 1 tsp mustard seeds 2 tsp sesame seeds A pinch of asafoetida Few curry leaves |
METHOD
Method:
• Add besan, ginger - green chilli paste, turmeric powder, red chilli powder, coriander powder, cumin powder, white sesame seeds, tamarind pulp, jaggery and salt.
• Add Fab Natural Extract Ginger, Fab Natural Extract Lemon and Apyura Natkhat Chatpat Premium Spread
• Add water and mix well until it turns into a smooth paste.
• Wash the colocassia leaves properly and place it with the vein side facing upwards on a clean dry surface.
• Remove the thick stock and thick side veins with the help of sharp knife.
• Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you. The base of the patra must be the largest leaf. So before you start rolling, sort the leaves according to their size, in descending order.
• Spread a little besan mixture evenly on the colocassia leaf.
• Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Press it lightly to smoothen the layer.
• Again spread a little besan mixture evenly over the colocassia leaf. Make 2-3 layers depending upon the thickness of the roll.
• Repeat steps 5 to 8 for remaining leaves.
• Fold the leaves around 2" from both sides.
• Roll it up tightly from one end to the other end while applying a little besan mixture in each fold.
• Steam the rolls in a steamer for 20-25 min or till they becomes firm
• When cool, cut each roll into ½" thick slices.
• Heat up the oil in a pan. Place the patra slices in the pan and shallow fry them till they get crispy and golden.
• Transfer the patra into serving plate
• Now for tempering heat up the oil in a pan. Add mustard seeds, let splutter it, add white sesame seeds, asafoetida and curry leaves
• Transfer tempering on patra.
• Garnish the patra with chopped coriander leaves and desiccated coconut.
• Patra is ready. Serve it hot
Assembling
Assembling
• Garnish the patra with chopped coriander leaves and desiccated coconut.
• Patra is ready. Serve it hot
Baker Tips/Notes
Properly remove stocks of colcassia leaves.