Patra
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Colocasia leaves spread with a spiced, sweet-sour besan paste, rolled, steamed and tempered.
Region: GujaratOccasion: Snack; farsan for festive meals, especially in the monsoonTime: 1 hrServes: 4Vegetarian
Ingredients
- 8 medium colocasia (arbi) leaves
- 1 cup besan
- 2 tbsp tamarind pulp
- 2 tbsp jaggery
- 1 tsp ginger-green chilli paste
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp coriander-cumin powder
- Salt to taste
- For tempering: 2 tbsp oil, 1 tsp mustard seeds, 1 tbsp sesame seeds, a pinch of hing
- Grated coconut and coriander
Method
- Wash the leaves, cut off the thick stem and shave the thick veins flat with a knife.
- Mix the besan, tamarind, jaggery, spices and salt into a thick spreadable paste with a little water.
- Lay a large leaf with its back facing up, spread the paste, and cover with a smaller leaf and more paste. Repeat with 3–4 leaves.
- Fold the sides in and roll tightly. Steam the rolls for 25–30 minutes.
- Cool and slice. Toss the slices in the tempering and garnish with coconut and coriander.
History
Colocasia grows easily in south Gujarat's rains, and patra is a classic farsan in Surat and Valsad.
Significance
It is served at weddings and festive thalis and sold in every farsan shop in Gujarat.