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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 tsp. powdered sugar
1 tbsp. oil
salt to taste
For seasoning:
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
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Method
- Clean, wash
and wipe leaves. Cut thick veins with a pair
of scissors.
- Roll lightly
with a rolling pin. Keep aside.
- Mix all
ingredients (not those for seasoning)
- The mixture
should be a thick paste.
- Place a leaf
backside up on a flat worksurface.
- Take a
little paste and apply thinly all over leaf
surface.
- Place
another leaf over it. Repeat.
- Get a set of
3-4 layered leaves, top layer being that of
paste.
- Fold in the
edges and roll the leaves, starting with
their base towards tip.
- Make the
roll tight and seal sides with some paste.
- Place in the
perforated vessel of a double boiler or
steam cooker.
- Repeat for
all the leaves and paste.
- Steam in the
cooker for 30-40 minutes till cooked.
- Cool, and
remove. Cut into 1/2" thick slices.
- When cooled
well, season as follows.
- Heat oil,
add seeds, allow to splutter.
- Add sesame,
coriander, and coconut.
- Check and
adjust, salt, chilli and sugar as desired.
- Mix well,
serve hot or cold.
Making time:
30 minutes (excluding steaming time)
Makes:
20-25 patras
Shelflife:
Seasoned 1 day
Deep Fried 2-3 days
Note:
The patras may also be deep fried if
desired.
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