Generally Patra ( Savoury and Steamed Colocasia leaves ) are made using Gram flour, various spices and Tamarind paste, these farali patra I have made with Farali flour ( Flour you can eat during the Fast ) Peanuts, fresh coconut, yogurt and just few spices but in both recipes Colocasia leaves are the primary ingredients. Note :- If farali flour is not available use Moriyo and Rajgiro flour. Moriyo flour known as samvat rice flour, samo flour or sama flour. You will need :-
4-6 fresh washed cleaned and pat dried Colocasia leaves ( Pattarvel na Paan – Arbi ke patte ) 1 cup farali flour 2 tbsp. rajgiro flour ( amaranth flour ) 3-4 tbsp, roasted peanuts 3 tbsp. fresh grated coconut 3 dry red chillies 1 tbsp. ginger and green chilli paste 3 tbsp. sugar 1 tbsp. cumin seeds 3/4 cup plain yogurt 1 tsp. freshly ground black pepper Rock salt ( sendha namak ) 2 tbsp. oil
Method :- De vain the colocasia leaves and dry them once again with clean kitchen towel. In a mixer jar add peanuts, coconut, both chillies and ginger, sugar, cumin seeds and yogurt. make thin and fine paste. Transfer this paste in a big bowl, add oil, both flours and black pepper powder. Combine well and add very little water so you have spreadable mixture. ( Not runny but just spreadable ) Add salt and mix. Click here for step by step pictures for how to prepare patra. Place a colocasia leaf back to front up on a flat work surface.(I’ve laid a cling film on work surface) Take a little paste and apply thinly all over leaf surface. Place another leaf on top of first leaf. Apply the paste and place another leaf and make consecutively in this manner for 4-5 leaves, top layer being that with paste. Now roll over from the base to the tip of the leaf. Steam for an hour in a steamer or whatever way you steam. after they have slightly cooled cut them in round shapes. Temper curry leaves cumin seeds and sesame seeds in hot oil and add these Patra slices and sauté for 3-4 minutes. Garnish with coriander and shredded coconut. Enjoy as snack with cup of tea, chutney or as farsan with a farali meal. Thank you for stopping by and reading this post ! We hope to see you again soon 🙂
