Everything You Need To Know About Steaming Food

Patra Recipe

Patra Recipe by Chef Kishore D Reddy

A thick gram flour and tamarind batter. Spread on arbi leaves, rolled, steamed and cut into small rounds to make an appetizing snack. Finish with a tempering of sesame seeds and coconut on top.

Patra

  • Recipe Servings: 5
    Prep Time:
  • Cook Time: 
    Total Cook Time: 
  • Difficulty Level: Easy

Ingredients Of Patra

  • 5 leaves colacasia leaves
  • Batter:
  • 150 gm gram flour
  • 100 gm tamarind pulp
  • 20 gm chilli powder
  • 5 gm turmeric powder
  • 2 gm asafoetida
  • 2 gm roasted cumin seeds
  • 20 gm sugar
  • 20 ml oil
  • Salt to taste
  • Tempering:
  • 30 ml oil
  • 5 gm mustard seeds
  • 10 gm sesame seeds
  • 25 gm coriander seeds
  • 75 gm coconut

How to Make Patra

For the preparation:
1. Chop the coriander leaves.
2. Grate the coconut.
3. Cut off the thick veins and wash the colacasia leaves.
4. Mix the listed ingredients and make a thick batter.
5. Place a colacasia leaf on the table and spread a thin layer of the batter on top, place another leaf on top, repeat applying the batter. Fold in the sides of the leaf, then roll lengthwise into a tight roll.
For cooking:
1. Steam the rolls for 30 minutes.
2. Remove and cut them into 1 cm thick slices.
3. Arrange the slices on a platter.
4. Heat the oil and add the mustard seeds, when they crackle add sesame, coriander leaves, and coconut.
5. Pour this tempering on the sliced patra. Serve warm. Enjoy.
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