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.

Ingredients

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

Method

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.

 

Modak Recipe – M.M. Mithaiwala

 Ingredients:-

1 cup rice flour (chawal ka atta)
1 cup water
1 tsp oil
oil for greasing
a pinch of salt

For the filling
1 cup grated jaggery (gur)
1 cup grated fresh coconut
1/2 tsp cardamom (elaichi) powder
1 1/2 tbsp ghee

Method:-

1. For the filling, in a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together. Add the cardamom powder and mix well.
2. In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously.
3. Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.
4. Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is not needed. You could even use a hand blender to knead the dough.
5. Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3½" in diameter.
6. Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold.
7. Add a spoonful of the filling into the dough.
8. Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes.
9. Once the modaks are cooked they will turn translucent. Serve hot drizzled with pure ghee.

Recipe source: Tarla Dalal's Latest Recipes

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