Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, colocasia patra (arbi leaves pakora). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Patra Recipe - Arbi leaves ( colocasia Leaves or taro leave ) pakodha Curry Recipe. 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 it is Below is the picture of Colocasia (Arbi/ ghuiyan) leaves. Remove the stem and wash the colocasia leaves.
Colocasia Patra (arbi leaves pakora) is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Colocasia Patra (arbi leaves pakora) is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have colocasia patra (arbi leaves pakora) using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Colocasia Patra (arbi leaves pakora):
- Make ready 12 leaves medium sizes arbi
- Make ready 2 tbsp oil
- Get 1 tsp mustard seeds
- Make ready 2 tsp sesame seeds
- Make ready 1 pinch asafoetida
- Get For The Besan Mixture:
- Prepare 1 cup bengal gram flour
- Make ready 1 tsp green chilli paste
- Get 1/2 tsp turmeric powder
- Prepare 1 tsp chilli powder
- Prepare 1/2 tsp asafoetida
- Take 3/4 cup grated jaggery/ sugar
- Take 3 tbsp tamarind water
- Take to taste Salt
- Take For Garnishing:
- Get 2 tbsp finely chopped coriander leaves
When buying these leaves look for light and bright green leaves Colocasia leaves are commonly known as Elephants Ears due to its shape. Also known as Taro leaves in English, in other languages. Paatra (Colocasia Leave's Rolls) is very famous gujarati recipe. Paatra is made from Arbi (Colocasia) leaves.
Steps to make Colocasia Patra (arbi leaves pakora):
- 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 Tamarind chutney or hot mint chutney.
Litteral meaning of "Paatra/ Patra in gujarati is Leaves". That's why this recipe was named Paatra. The recipe has sweet, tangy and spicy taste. Paatra can be served all alone or it can be. Arbi/Taro /Colocasia leaves are heart-shaped, bright to deep green leaves that can span over a foot in diameter.
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