| Recipe Name:
Patra bhajia |
| |
| |
| Category:
Indian Regional |
Sub Category:
Gujrati |
|
| Prep Time |
Cook Time |
Serves |
| 20 mins |
35 mins |
6 |
|
| |
|
|
| |
Ingredients: |
| Large patra leaves (colocasia leaves) |
|
15-20 nos |
| Tamarind extract (juice) |
|
1/2 cup |
| Gramflour (besan) |
|
1 cup |
| Chilli powder |
|
3 tsp. |
| Turmeric powder |
|
1/2 tsp. |
| A Pinch of hing |
|
|
| Jeera seeds |
|
1 tsp. |
| powdered sugar |
|
3 tsp. |
| oil |
|
1 tsp. |
| salt to taste |
|
|
| For seasoning: |
|
|
| Oil |
|
2 tsp |
| Jeera & mustard seeds |
|
1/2 tsp. each |
| Sesame seeds |
|
1 tsp. |
| Coriander leaves finely chopped |
|
1 tbsp. |
|
|
| |
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.
|
| |
|
| |
|
| |
Sign In
Sign Up
