PATRA

Preparation Method :

• Combine gram flour along with tamarind pulp, asafoetida, jaggery, salt, chili powder, coriander powder, cumin powder, turmeric powder and sodium bicarbonate with sufficient water. Mix it to form a thick paste.
• Heat sufficient water in a steamer.
• Trim the stems and thick veins of the colocassia leaves and roll a rolling pin on the back side of the leaves to soften it.
• Apply the prepared paste liberally over the back side of the leaf and place another leaf over with its pointed end opposite to first leaf. Apply paste over this too and fold the sides slightly and roll it tightly.
• Tie this roll with a piece of cotton thread and place in the steamer. repeat the same procedure for the remaining leaves.
• Cover with the lid and steam them for about 30 minutes. Take out and cool completely and slice them into half-inch thick slices.
• Heat oil in a pan and add mustard seeds and sesame seeds. Once the mustard seeds crackle, add patra slices and toss well.
• Transfer onto a serving plate and garnish with scraped coconut and coriander leaves.
• Serve hot.