Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, colocasia patra. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Patra, also known as pataude (पतौड़े) in some regions of India, is a very popular steam cooked snack. This dish is made with Colocasia leaves (in Hindi the leaves are known as arbi ke patte). Hi, Welcome to my cooking channel at youtube.
Colocasia Patra is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Colocasia Patra is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook colocasia patra using 13 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Colocasia Patra:
- Prepare 10 leaves medium sizes arbi leaves
- Get 2 tablespoon oil
- Get 1 teaspoon mustard seeds
- Make ready 2 teaspoon sesame seeds
- Get 1 pinch asafoetida
- Take Mixture:1 cup bengal gram flour
- Take 1 teaspoon green chilli paste
- Prepare 1/2 teaspoon turmeric powder
- Make ready 1 teaspoon chilli powder
- Take 1/2 teaspoon asafoetida
- Make ready 3/4 cup grated jaggery
- Get 3 tablespoon tamarind water
- Get Salt 1/2 teaspoon or as required
Fresh Patra (colocasia) (subject to seasonal availability). Please view our 'Fresh Produce Despatch Table' to see when this item will be despatched. Pathrado / konkani patra / colocasia or taro leaf rolls. Colocasia leaves are green coloured heart shaped leaves of the plant which is rich in many nutrients.
Instructions to make Colocasia Patra:
- Combine all the ingredients in a bowl, add approx. 1 cup of water and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside.
- Clean the colocassia leaf on both the sides using a wet muslin cloth.
- Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.
- Spread a little beasn mixture evenly on the colocassia leaf.
- Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Again spread a little beasn mixture evenly over the colocassia leaf.
- Repeat the step for 2 more leaves.Fold the leaves around 2” from both sides.
- Roll it up tightly from one end to other end while applying a little besan mixture in each fold. Finally secure the other end using a little besan mixture and keep aside.
- Place all the rolls in a steamer and cook for 20 to 25 minutes or till they becomes firm. Keep aside to cool completely for approx. 10 minutes.
- When cool, cut each roll into thick slices. - - Heat the oil in a deep non-stick pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.Add the patra pieces, toss gently and cook on a medium flame for a minute. - - Serve with Dates- Tamarind chutney or hot/ mild mint coriander chutney.
When buying these leaves look for light and bright green leaves which are fresh, not limp. Elephant Ear, Taro, Dasheen, Eddo Colocasia esculenta is naturalized in Texas and other States and is considered an invasive plant in Texas. Crumbled paneer, fresh coconut and mild spices mixed together and wrapped in colocasia leaves or patra and shallow fried in mustard oil. The beautiful flavours of this delicious paneer recipe make a. Photo about Gujarati snack patra made up of colocasia leaves and gram flour.
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