Allergens in Patra: sesame, mustard.
Ingredients
Quantities for 4.
- 12 large leaves Colocasiathe big heart-shaped arbi leaves, not the root
- 250g Besan
- 4 tbsp thick pulp Tamarind
- 5 tbsp, grated Jaggery
- 1 tbsp, paste Ginger
- 3, paste Green Chilli
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1/2 tsp Ajwain
- 2 tbsp Sesame
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 4 tbsp Neutral Oil
- 1 tsp Mustard Seeds
- 3 tbsp, grated Coconutto finishoptional
- 3 tbsp, chopped Coriander Leavesoptional
- to taste Salt
- about 100ml Water
Cookware
stovetop, steamer, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Wash the leaves and wipe them completely dry, then shave down the thick central vein with a knife so each leaf lies flat.
- The tamarind is not optional flavouring. Its acid is what neutralises the itch in colocasia leaves. Keep the paste properly sour and taste it before spreading.
- Roll the bundles at least 30 minutes before steaming, or make them a day ahead and refrigerate; they slice far more neatly when firm.
Method
- Whisk the besan with the tamarind pulp, jaggery, ginger, chilli, all the ground spices, ajwain, asafoetida and salt, adding water slowly to a thick spreadable paste.It should be the consistency of soft butter. Runny paste slides out of the roll while steaming.
- Taste the paste. It should be aggressively sweet-sour and salty; the leaves dilute it a great deal.
- Lay a leaf vein-side up, spread a thin even layer of paste over it, and place a second leaf on top pointing the other way.
- Build stacks of three or four leaves, pasting between each.
- Fold the two long sides inward, spread paste on the fold, then roll up tightly from the base into a firm log.Tight rolls hold their spiral. A loose roll unravels in the steamer.
- Steam the logs 30 minutes, until a skewer slides in without resistance and the outside is dull and dry to the touch.
- Cool completely, then cut into 1.5cm slices.Slicing while warm squashes the spiral flat. Wait for it to firm up.
- Heat the oil in a kadhai, pop the mustard seeds with the sesame, and lay the slices in a single layer.
- Shallow-fry 3 minutes a side until the edges are crisp and browned.
- Scatter the coconut and coriander over and serve warm with tea.
Storage
Steamed unfried logs keep 4 days refrigerated and freeze for a month. Slice and fry to order; already-fried patra goes soft and is best refreshed in a hot dry pan.
Nutrition Good estimate
One serving of Patra (174 g) is about 558 calories, or 322 calories per 100 g.
Medium protein: 17 g a serving, 12% of the calories
| Per serving174 g | Per 100 g | |
|---|---|---|
| Calories | 558 kcal | 322 kcal |
| Protein | 16.6 g | 10 g |
| Carbohydrate | 70.7 g | 41 g |
| of which sugars | 32.5 g | 19 g |
| Fibre | 10.6 g | 6 g |
| Fat | 24.7 g | 14 g |
| of which saturated | 5.6 g | 3 g |
| of which unsaturated | 17.1 g | 10 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Gujarati recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.