Patra Recipe

Prepare the Colocasia Leaves

• Wash the colocasia leaves thoroughly under running water. Trim the stems and veins from the back of each leaf using a knife or scissors. Pat dry the leaves with a kitchen towel and set them aside.

Prepare the Gram Flour Mixture

• In a mixing bowl, combine gram flour, tamarind pulp, grated jaggery, turmeric powder, red chili powder, coriander powder, cumin powder, salt, and oil. Gradually add water to make a smooth and thick batter. Ensure there are no lumps.

Coat the Leaves with Gram Flour Mixture

• Place a colocasia leaf on a clean surface with the veiny side facing up. Spread a thin layer of the prepared gram flour mixture evenly over the leaf. Place another leaf on top and repeat the process until all leaves are coated with the gram flour mixture

Roll the Leaves

• Starting from one end, gently roll the stacked leaves tightly into a cylinder shape. Once rolled, cut the cylinder into 1-inch thick slices.

Steam the Patra

• Place the patra slices in a steamer basket. Steam them for about 20-25 minutes or until they are cooked and firm. 

Serve Hot

• Once cooked, remove the patra slices from the steamer. Serve hot with green chutney or tamarind chutney as a delicious snack or side dish.

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