Friday, 17 April 2015

Patra Recipe - M.M.Mithaiwala

The finest tinned Patra from M.M.Mithaiwala, a delicious Indian vegetarian crunchy snack. 

Making time: 1 hour
Makes: 20-25 patras

Note: The patras may also be deep fried if desired.


15-20 large patra leaves (colocasia leaves)
1/2 cup tamarind extract (juice)
1 cup gramflour (besan)
3 tsp. chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
1 tsp. crushed cumin seeds
3/4 cup grated jaggery
1 tbsp. oil
salt to taste

For Tadka
1 tbsp. oil
1/2 tsp. each cumin & mustard seeds
1 tsp. sesame seeds
1 tsbp. coriander leaves finely chopped
1 tbsp. coconut grated fine

For the Besan Mixture

Combine all the ingredients in a bowl, add water 9approx 1 cup) and mix thoroughly till the jaggery melts and the mixture becomes smooth & thick paste. Keep aside


1.    Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.

2.    Roll lightly with a rolling pin. Keep aside.

3.    Place a leaf backside up on a flat worksurface.

4.    Take a little paste (Besan Mixture) and apply thinly all over leaf surface

5.    Place another leaf over it. Repeat.

6.    Get a set of 3-4 layered leaves, top layer being that of paste.

7.    Fold in the edges and roll the leaves, starting with their base towards tip.

8.    Make the roll tight and seal sides with some paste.

9.    Place in the perforated vessel of a double boiler or steam cooker.

10.  Repeat for all the leaves and paste.

11.  Steam in the cooker for 30-40 minutes till cooked.

12.  Cool, and remove. Cut into 1/2" thick slices.

13.  When cooled well, give a tadka

14.  Heat oil, add seeds, allow to splutter.

15.  Add sesame, coriander, and coconut.

16.  Mix well, serve hot or cold.


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