Ingredients
For the besan mixture
- 2 cups besan (bengal gram flour)
- 1 tsp ginger-green chilli paste
- ½ tsp turmeric powder (haldi)
- 1 tsp chilli powder
- ½ tsp asafoetida (hing)
- 4 tbsp date tamarind paste
- salt to taste
Other ingredients
- 10 medium sized colocasia leaves, thoroughly washed and dried with kitchen towel.
- 1 tsp mustard seeds (rai/sarson)
- 2 tsp sesame seeds (til)
- a pinch of asafoetida (hing)
For the garnish
- 2 tbsp freshly grated coconut
- 2 tbsp finely chopped coriander (dhania)
Method
For the besan mixture
- Combine all the ingredients in a bowl, add water (approx 1 cup)
- Mix thoroughly till the mixture becomes smooth. Keep aside.
For the paatra
- Place the leaves with the vein side, facing you on a clean dry surface and remove the veins using a sharp knife.
- Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.
- Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.
- Continue the procedure for 3 more leaves.
- Fold the leaf around 1” from one side.
- Apply the besan mixture on it.
- Repeat the same with the other side. Fold the leaf around 1” from your side.
- Apply the besan paste on it with your fingers.
- Roll it up tightly, while applying besan mixture with each fold.
- Keep aside.
- Repeat with the remaining 5 leaves and besan mixture to make 1 more roll and steam in a steamer for 20 to 25 minutes or till it becomes firm.
- When cool, cut into 12 mm. (½”) thick slices. Keep aside.
- Heat the kadhai 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, while stirring continuously.
- Add the patra pieces, toss gently and sauté on a medium flame for a minute.
- Serve immediately garnished with coconut and coriander.
To know more, please visithttps://sharan-india.org/healthy-recipes/
Sharan
10:00 AM | 26-11-2019
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