Recipe

Method

1. Prepare the Tamarind:

   • Soak ½ cup of tamarind in ½ cup of hot water along with ½ cup of grated jaggery. Let it sit to extract the flavors.

2. Prepare the Colocasia Leaves:

   • Select fresh colocasia leaves with red veins. Remove the thick central vein from each leaf.
   • Wash and dry the leaves, then set aside.

3. Make the Filling:

   • In a bowl, combine 2 cups of gram flour and ½ cup of rice flour.
   • Add crushed green chilies, grated ginger, coriander powder, garam masala, salt, tamarind-water mixture (leave some for later), chopped coriander, and lemon juice.
   • Mix well, adding water gradually to form a thick batter. The consistency should be thick enough to spread on the leaves.

4. Assemble the Patra:

   • Take a colocasia leaf and place it flat. Spread a thin layer of the batter evenly on the leaf.
   • Place another leaf on top and repeat the process until you have layered 3-4 leaves.
   • Roll the layered leaves tightly into a log. Seal the edges with a bit more batter if necessary.

5. Steam the Patra:

   • Prepare a steamer or a pressure cooker with boiling water. Place the rolled Patra in the steamer basket.
   • Steam on high flame for about 15-17 minutes. To check if done, insert a toothpick; it should come out clean.
   • Allow the Patra to cool slightly before cutting it into slices.

6. Prepare the Tempering (Vaghar):

   • Heat 2 tbsp oil in a pan. Add fenugreek seeds, fennel seeds, mustard seeds, and let them splutter.
   • Add asafoetida and sesame seeds. Stir well.
   • Mix in some turmeric powder and green chilies, then add the sliced Patra to the pan.
   • Sauté until the Patra is heated through and coated in the tempering.

7. Serve:

   • Serve the crispy Patra hot, garnished with fresh coriander. Enjoy as a snack or appetizer!

Storage: The prepared Patra can be stored in an airtight container in the fridge for 2 days or frozen for up to 15 days.

Enjoy making this delightful Gujarati delicacy!