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.

 

FAFDA - Crunchy & Munchy Gujarati Snack !

Fafda - M M Mithaiwala

Monsoon winds are here !!

 
Smell of the freshly wet mud, the oil lamps & candles, the heavy winds, the lush greenery, the newness 

Aur garama garam Chai Fafda & Mirchi !!!!!!

Brings out a wave of Nostalgia , isn’t it ?

Let's try this hot and delicious Fafda Recipe in cloudy atmosphere !!

Makes: 3 to 4 servings 

Ingredients :-

• 1 cup besan/ gram flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon ajwain
• 1/4 teaspoon pepper, finely ground
• 1 tablespoon oil
•  Salt to taste
• 1 cup water, or as required
• A pinch of asafoetida/ hing

Method:- 

•   Begin by pouring all the dry ingredients together in a large bowl.
•  Now add water gradually to the bowl and mix the ingredients well, till everything gets knead into soft dough.
• Once the dough has been prepared, it still might be sticky. Therefore add oil to it and knead it again for 2-3 minutes more.
• Once done, divide the dough into 12-15 equal sized portions and make them into small balls.
• Roll each of these balls into long and thin strips. Ensure that the rolling is done at a stretch to avoid the dough breaking up or sticking to the rolling pin.
• Now heat the oil in large deep frying pan and slip each of the long dough strips carefully into the pan.
• Deep-fry the fafda dough strips on low flame for 1-2 minutes, turning them till they are browned on both sides. Remove them from the oil once done and serve the fafdas hot.
• Serve the Gujarati Fafda along with Gujarati Kadhi and Papaya Salad. 

Happy Monsoon :) 

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