Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, colocasia patra. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Colocasia Patra is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Colocasia Patra is something which I have loved my entire life. They are fine and they look fantastic.
Patra, also known as pataude (पतौड़े) in some regions of India, is a very popular steam cooked snack. This dish is made with Colocasia leaves (in Hindi the leaves are known as arbi ke patte). Hi, Welcome to my cooking channel at youtube.
To begin with this recipe, we have to prepare a few ingredients. You can have colocasia patra using 13 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Colocasia Patra:
- Make ready 10 leaves medium sizes arbi leaves
- Prepare 2 tablespoon oil
- Prepare 1 teaspoon mustard seeds
- Get 2 teaspoon sesame seeds
- Make ready 1 pinch asafoetida
- Take Mixture:1 cup bengal gram flour
- Take 1 teaspoon green chilli paste
- Take 1/2 teaspoon turmeric powder
- Get 1 teaspoon chilli powder
- Get 1/2 teaspoon asafoetida
- Prepare 3/4 cup grated jaggery
- Make ready 3 tablespoon tamarind water
- Take Salt 1/2 teaspoon or as required
Arbi patra (made with steaming colocasia leaves layered with gram flour batter ) is an ideal tea time snack popular mainly in Gujarat (India). For nutritional information on colocasia leaves please refer. Pathrado / konkani patra / colocasia or taro leaf rolls. As poi is to Hawaii , Patra is to the people of Gujarat State In India.
Steps to make Colocasia Patra:
- Combine all the ingredients 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.
- Clean the colocassia leaf on both the sides using a wet muslin cloth.
- 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.
- 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 the step 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.
- Place all the 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 thick slices. - - 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 a minute. - - Serve with Dates- Tamarind chutney or hot/ mild mint coriander chutney.
The dish is prepared by layering the leaves of colocasia slathered by a chickpea flour batter and then steamed. Fresh Patra (colocasia) (subject to seasonal availability). Please view our 'Fresh Produce Despatch Table' to see when this item will be despatched. Colocasia leaves are green coloured heart shaped leaves of the plant which is rich in many nutrients. When buying these leaves look for light and bright green leaves which are fresh, not limp.
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