Normally, patra isn’t made with carrot, but I tried using carrot and it makes the dish taste a lot better – it becomes sweeter, and the amount of sugar that has to be used is reduced. You will Need:-
8-10 Patra Leaves(colocasia leaves) Devain them, wash and dry them with a kitchen towel.
To make the thick paste:-
250g Chana Flour(Gram flour) 100g Rice flour 3-4 tbsp grated carrots- 1tsp soda-bi-carb Salt to taste 3 tsp Green chillies and ginger paste 2 tsp red chilli powder 2tsp dhana jeera powder 1 tsp Garam Masala powder 3-4 tbsp sugar or jaggery 2-3 tbsp Tamarind paste or lemon juice 1 tsp Carom seeds crushed(Ajwain seeds) Handful fresh finely chopped coriander
For Tempering(Vaghar or Tadka)
4-5 tbsp oil 1/2 tsp hing 3-4 tbsp sesame seeds(Till)
For Garnishing:-
Fresh finely chopped coriander Grated coconut
Method:- Place a leaf back to front up on a flat work surface. (I’ve laid a cling film on a work surface) Take a little paste and apply thinly all over the leaf surface.
Place another leaf on top of the first leaf. Apply the paste and place another leaf and make consecutively in this manner for 4-5 leaves, the 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 mustard seeds and sesame seeds with hing in oil and add these Patra slices and saute for 3-4 minutes. Garnish with coriander and shredded (desiccated) coconut. Enjoy them 😉
