Serves 1
Directions
- 1Select patra leaves with brown lower stems, then wash and dry them using a cloth.
- 2Remove the stems from behind the patra leaves.
- 3In a bowl, combine 3 cups of besan, 1 tbsp red chilli powder, 1/2 tbsp haldi, salt to taste, 1/4 tsp jeera, 1/4 tsp hing, 1 tbsp coriander powder, and 4 tbsp oil.
- 4Blend 1 cup tamarind and 1 cup jaggery with water, then add this mixture to the besan and spice mixture.
- 5Mix thoroughly to create a smooth batter.
- 6Arrange the patra leaves on a flat surface and apply the besan batter evenly over them.
- 7Place another patra leaf on top and apply more batter, repeating the layering.
- 8Tightly roll the layered leaves.
- 9Steam the rolled patra on high flame for 40 minutes.
- 10Allow the steamed rolls to cool completely, then cut them into small pieces.
- 11In a hot pan, add 5 tbsp oil, 1/2 tsp rail, 1/2 tsp jeera, a pinch of hing, and 1 tbsp sesame seeds.
- 12Add 5-6 curry leaves and 2 green chillies to the tempering.
- 13Add 1/2 tbsp red chilli powder, 1/4 tbsp haldi, salt to taste, and 1/4 tbsp dhaniya powder.
- 14Place all the cut patra pieces into the pan and mix well with the tempering.
- 15Garnish with fresh dhaniya (coriander leaves).
Ingredients
- 1 bunch Patra leaves
- 3 cups Besan
- 1 tbsp Red chilli powder
- 0.5 tbsp Haldi
- Salt
- 0.25 tsp Jeera
- 0.25 tsp Hing
- 1 tbsp Coriander powder
- 4 tbsp Oil
- 1 cup Tamarind
- 1 cup Jaggery
- Water
- 5 tbsp Oil
- 0.5 tsp Rail (mustard seeds)
- 0.5 tsp Jeera
- 1 pinch Hing
- 1 tbsp Sesame seeds
- 5 Curry leaves
- 2 Green chillies
- 0.5 tbsp Red chilli powder
- 0.25 tbsp Haldi
- Salt
- 0.25 tbsp Dhaniya powder
- Dhaniya (coriander leaves)
Equipment
KnifeBowlSpoonCutting boardSteamerPan
Tips
- Make sure when you buy patra leaves, their stems should be brown.
- The besan batter should be thick enough so that it coats well on the leaves.
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