I remember those childhood days when spending evenings in my garden was my favorite hobby… Those lush green trees, kitchen herbs, beautiful flowers and the blissful monsoon showers… 🙂 As soon as the clock used to tick 5:00pm, mum used to go in the kitchen to prepare aromatic hot tea with adarak – elaichi along with some exclusive snacks. Snacks ranged from Pakoras, Samosas, Bhujias to some heirloom recipes like that of Patra.
Patra is a very popular dish of Western India i.e. Gujarat region and prepared using Colocasia leaves, Besan and Spices. Steamed in hot water and then deep fried, this recipe was my family favorite and we used to pounce upon the plates as soon as Mum brings it in!! 🙂 Today after years, I am again celebrating the monsoon with the same nostalgic spirit and excitement as I have prepared this lovely heirloom recipe passed to me through my Mum… Miss you Ma!! 🙂
Before starting, I would request you to do share your feedback on the recipe here in comments.
For more fun filled discussions about cuisines and food all over let’s connect on my Facebook group – https://www.facebook.com/groups/FromTheDiariesOfGreatCooks/
Let’s have a look on the recipe!
Preparation time: 10 mins
Cooking time: 20 mins + 5 mins
- 20 Colocasia leaves
- 4 cup Besan
- A pinch of astoefida
- 1 Chilly
- Half inches of Ginger
- 4 tbsp Garam Masala
- A pinch of salt
- Clean and wash Colocasia leaves
- Prepare a besan mixture using all the above ingredients.
- Fold the mixture over the leaves one by one and place them one upon the other as a bundle.
- Make 2 batches of 10-10 leaves.
- Start rolling it from one side and tie the ends so that it doesn’t loosen up.
- Put water to heat.
- Place the logs into a stand above water and cover it.
- Let it steam for 20 mins.
- Remove and keep the logs in fridge.
- Whenever you want to use, just cut medium slices and fry them deep in Mustard oil.
Serve hot with Dhaniya chutney. 🙂