Gujrati patra (colocasia leaves pinwheels)
This drool-worthy and tangy snack is made out of the huge Colocasia leaves. Rolled into pinwheels your eyes would be immediately attracted. And mind you, you just cant have one of this delicious patra munchies.
Ingredients
For rolling and steaming
- 12 nos Colocasia leaves (Arbi ke patte) purplish black stems
- 2 cups Bengal gram flour (Besan) heaped cups
- 1/2 tsp Turmeric
- 1 1/2 tsp Salt
- 1 tsp Red chilli powder
- 1 tsp Coriander-cumin powder
- 1/4 tsp Asafoetida
- 2 tbsp Ginger-chilli paste (Add between 1-2 tbsp)
- 1/2 cup Tamarind paste (Extracted from 1/4 cup tamarind pods)
- 1/2 cup Melted jaggery (Made from 1/4 cup grated jaggery)
- 1 cup Water Approx (to make a thick just pouring batter)
For tempering and shallow frying
- 6 tbp Peanut oil
- 24 nos Steamed Colocasia pinwheels (patra)
- 1 tsp Mustard seeds
- 2 tsp Sesame seeds
- 2 pinches Asafoetida
- 1 sprig Curry leaves
- 2 tbsp Coriander leaves (finely chopped)
- 2 tbsp Coconut (fresh grated)
Instructions
For rolling and steaming
- 1.Wash and wipe dry each of the Colocasia leaves under a gentle stream of water.
- 2. Remove the central stem using a paring knife.
- 3. Make a batter using all the ingredients mention in the rolling and steaming section. Taste and adjust consistency if needed. You want the batter to be spreadable and the taste spicy, tangy and sweet in harmony.
- 4. Now place one leaf on the chopping board lighter side up, ears facing out and stem side in and spread the batter. Then Place another leaf in opposite direction (lighter side always up) of the chopping board. Making an hourglass shape. Spread a layer of batter
- 5. Alternate the hourglass shape with the top two leaves and generously spread the batter.
- 6. Fold the layered leaves inside 1 inch lengthwise and spread batter on top.
- 7. Start pressing and rolling from bottom and apply batter after each tight roll. Continue till the end and secure the last fold with batter. Your roll is ready
- 8. Make two more rolls of 4 leaves each.
- 9. Prepare a steamer and oil the base of the steaming strainer.
- 10. Steam the Colocasia rolls for 25 mins. Remove and cool for 10-15 minutes and cut into pinwheels.
For tempering and shallow frying
- First shallow fry the patra in moderately hot oil until crisp from both sides. (Ensure that you don't flip it immediately and allow it to cook for at-least 30-40 seconds per side or it will break)
- Remove on the serving plate.
- Now in remaining oil, splutter mustard seeds, sesame seeds, curry leaves and asafoetida. Pour this tempering immediately over the prepared patra.
- Garnish with chopped coriander leaves and grated fresh coconut.
Notes
- In some parts of Gujrat it is made using freshly ground bengal-gram and rice. (I am making the recipe followed in my house)
- The stems are removed so as to aide in rolling and to avoid throat itching.
- We love our Patras to be little spicy hence the extra amount of ginger- chilli paste.
- Increase 5 minutes time for each leaf you add after setting 15 minutes for two leaves roll.