Patra Bhajia Recipe - Cooking Index
Patra Bhajia Recipe - Cooking Index
| 18 | Patra leaves - (colocasia leaves) (large) | |
| 1/2 cup | 118ml | Tamarind extract - (juice) |
| 1 cup | 62g / 2.2oz | Flour |
| 3 teaspoons | 15ml | Chile powder |
| 1/2 teaspoon | 2.5ml | Turmeric powder |
| 3 | Asafetida | |
| 1 teaspoon | 5ml | Crushed cumin seeds |
| 3 teaspoons | 15ml | Powdered sugar |
| 1 tablespoon | 15ml | Oil |
| Salt to taste | ||
| For Seasoning | ||
| 1 tablespoon | 15ml | Oil |
| 1/2 teaspoon | 2.5ml | Cumin & mustard seeds |
| 1 teaspoon | 5ml | Sesame seeds |
| 1 | Bp coriander leaves finely chopped | |
| 1 tablespoon | 15ml | Coconut grated fine |
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 work surface. 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, chile and sugar as desired. Mix well, serve hot or cold.
Shelf life: Seasoned 1 day. Deep Fried 2-3 days
Note: The patras may also be deep fried if desired.
Source:
"Southern Delights" by Parwathy Akhileswaran
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