Patra

Patra Recipe: How to Make Delicious Vegetarian Arbi Leaves Dish from India

Region / culture: India | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Patra is a popular Indian snack made from colocassia leaves and chickpea flour. It is a delicious and nutritious dish that is perfect for any occasion.

History

Patra has its origins in the state of Gujarat in India. It is a traditional dish that is often served during festivals and special occasions. The combination of colocassia leaves and chickpea flour creates a unique and flavorful snack that is loved by many.

Ingredients

8 colocassia leaves
1 cup chickpea flour
2 tsp ginger garlic paste
1 tsp each roasted and powdered coriander and cumin
1 tsp chilli powder
0.13 tsp asafoetida powder
tamarind pulp, made from 40 g of tamarind
50 g jaggery
2 tsp salt to taste
oil to deep fry

How to prepare

Mix the jaggery and tamarind pulp, heating slightly to dissolve the jaggery.
Place the leaves face down on a surface and trim off the thick portion of the stalks using a sharp knife.
Combine gram flour, coriander powder, cumin powder, chili powder, ginger garlic paste, asafoetida, and salt. Add the jaggery and tamarind mixture, along with enough water to make a spreadable paste.
Spread a thin layer of the mixture on a leaf, leaving a small border around the edges.
Place another leaf on top and repeat the besan application. Repeat this process with two more leaves. Fold in the edges lengthwise and roll it like a scroll. Repeat with the remaining leaves.
Steam the rolls in a pressure cooker for 15 minutes. Once cooled, slice into 1" – 3" thick slices and deep fry before serving.

Variations

Add grated coconut or sesame seeds to the chickpea flour mixture for added flavor.
Use spinach leaves or cabbage leaves instead of colocassia leaves for a different twist on the recipe.

Cooking Tips & Tricks

Make sure to trim off the thick portion of the stalks of the colocassia leaves before using them.

- Steam the rolls before deep frying to ensure that they are cooked through.

- Adjust the spices and seasonings according to your taste preferences.

Serving Suggestions

Serve patra hot with a side of chutney or yogurt for a delicious and satisfying snack.

Cooking Techniques

Steam the rolls before deep frying to ensure that they are cooked through.

- Deep fry the sliced rolls until they are golden brown and crispy.

Ingredient Substitutions

Use tamarind paste instead of tamarind pulp for a quicker and easier preparation.

- Substitute brown sugar for jaggery if jaggery is not available.

Make Ahead Tips

You can prepare the rolls ahead of time and store them in the refrigerator until ready to steam and fry.

Presentation Ideas

Serve the sliced patra on a platter garnished with fresh coriander leaves for a beautiful presentation.

Pairing Recommendations

Pair patra with a hot cup of chai or a refreshing glass of buttermilk for a perfect snack combination.

Storage and Reheating Instructions

Store any leftover patra in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of patra contains approximately 150 calories.

Carbohydrates

Each serving of patra contains approximately 15 grams of carbohydrates.

Fats

Each serving of patra contains approximately 8 grams of fats.

Proteins

Each serving of patra contains approximately 5 grams of proteins.

Vitamins and minerals

Patra is a good source of vitamins and minerals, including vitamin C, iron, and calcium.

Alergens

Patra contains chickpea flour, which may be a potential allergen for some individuals.

Summary

Patra is a nutritious snack that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious and satisfying dish that can be enjoyed by everyone.

Summary

Patra is a delicious and nutritious snack that is perfect for any occasion. With its unique combination of flavors and textures, it is sure to be a hit with your family and friends. Enjoy this traditional Indian dish and savor the taste of Gujarat in every bite.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a recipe for Patra, a traditional Indian dish made with colocasia leaves and a flavorful blend of spices. I had never tried it before, but something about the combination of ingredients intrigued me. I knew I had to learn how to make it.

I had acquired this recipe from an old friend of mine who had learned to make Patra from her grandmother. She had passed the recipe down to me, and I was eager to give it a try. I had always loved experimenting with new recipes and flavors, and this one seemed like the perfect challenge.

I gathered all the ingredients I would need for the Patra - colocasia leaves, besan (chickpea flour), tamarind paste, jaggery, and an assortment of spices. As I began to prepare the dish, I marveled at the way the flavors and aromas mingled together in perfect harmony. The spicy, tangy taste of the tamarind paste contrasted beautifully with the sweetness of the jaggery, creating a truly unique and delicious dish.

As the Patra cooked, the tantalizing scent wafted through my kitchen, making my mouth water in anticipation. I carefully rolled the colocasia leaves into tight bundles, steamed them to perfection, and then sliced them into bite-sized pieces. The final touch was a drizzle of tempered mustard seeds and curry leaves, adding a burst of flavor and color to the dish.

When I finally sat down to taste my creation, I was blown away by how delicious it was. The flavors were bold and complex, with each bite leaving me craving more. I knew that I had stumbled upon a truly special recipe, one that I would cherish and pass down to future generations.

Over the years, I have continued to make Patra for my family and friends, sharing the recipe with anyone who expresses interest. Each time I prepare this dish, I am reminded of the joy and satisfaction that comes from exploring new flavors and techniques in the kitchen. And I am grateful for the friendships and connections that have allowed me to discover such a wonderful recipe.

As I sit here now, reflecting on the journey that led me to Patra, I am filled with gratitude for the abundance of culinary knowledge and inspiration that surrounds me. From my grandmother's traditional recipes to my friend's family heirlooms, I have been blessed with a wealth of culinary wisdom that has enriched my life in countless ways.

So I will continue to cook and create, to learn and grow, and to share the joys of good food with those around me. And I will always hold a special place in my heart for the humble yet extraordinary Patra, a dish that has brought me so much pleasure and fulfillment.