Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, baked/roasted dry patra. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Baked/Roasted Dry Patra is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Baked/Roasted Dry Patra is something which I have loved my whole life. They are fine and they look fantastic.
Palak Patra is another Gujarati snacks variations that are easy to make and also gives a different taste to your regular food dish. Learn how to make popular and easy potato recipes, with our famous chefs only on Get Curried Delicious ideas for making yummy & tasty potato recipes. Key Difference: Roast and bake are two dry heat cooking methods.
To get started with this recipe, we have to prepare a few ingredients. You can have baked/roasted dry patra using 17 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Baked/Roasted Dry Patra:
- Get 8-10 medium size arbi leaves/pathrole
- Make ready For better:-
- Get 2 cups besan
- Prepare 2 tbsp rice flour
- Prepare 1/2 tsp ajwain
- Get 1/2 tsp crushed coriander seeds
- Get 1/2 tsp crushed fennel seeds
- Get 1 tsp crushed ginger garlic green chilli
- Prepare 1/2 tsp turmeric powder
- Make ready 1 1/2 tsp red chilli powder
- Prepare 1 tsp Aamchur powder
- Make ready 1 tbsp seasame seeds
- Take to taste Salt
- Take 2 tbsp lemon juice
- Make ready 1/2 tsp hing
- Get Water for better as per required
- Make ready Chaat masala to sprinkling
Reheating the oven baked potatoes in the air fryer is a great way to save time and re-crisp the potatoes. How to Make BETTER Peanut Brittle Than Money Can Buy! INGREDIENTS: Dry roasted peanuts, Butter, Sugar, Light corn syrup, Water, Baking soda, Vanilla, Water. How to Make Homemade Peanut Butter From Scratch.
Instructions to make Baked/Roasted Dry Patra:
- For better:-Combine all the ingredients together in a bowl and mix well.
- Add little by little water as per required and keep stirring to make a lump free smooth batter. The batter should not be thick nor runny.
- Select the sofest and youngest leaves they taste the best.
- Cut the central stem and remove the hard memoranes using a knife, wash them thoroughly and pat dry with a kitchen towel.
- Place one leaf on a flat surface, the glossy and smooth part facing down spread the batter on top.
- Place another leaf on top it and spread the batter on it. And keep doing this other two leaves.
- Fold the ends from both sides now start rolling them from one end to other end keep applying the batter in the inner side also.
- Now repeat this with another set of leaves.
- Steamed the rolls for 15 minutes.
- Let them cool down and come to room temperature
- Now cut them into slices using a sharp knife.
- You can also deep fry. Or bake in oven.
- Preheat oven to 220℃ pour in the oil in a baking dish and arrange the patra slice and drizzle a little oil on top.
- Roast in the oven 15-25 minutes or longer until required crispyness.
- Sprinkle chaat masala on it and store in airtight jar. Serve with tea.
- You can store steamed rolls in freeze for one week and when you required quantity you can bake it.
Start with scrubbed and dry potatoes. I like russets or large baking potatoes. We'll use four today, but you can raise or lower that number according to how ravenous your beasts are. Dry-roasted are lower in calories and fat and may be better for the calorie-counter. But oil-roasted contain less sodium, which is better for your heart.
So that is going to wrap this up for this special food baked/roasted dry patra recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
