Gujarati Style Patra

Serves 1
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Directions

  1. 1Select patra leaves with brown lower stems, then wash and dry them using a cloth.
  2. 2Select patra leaves with brown lower stems, then wash and dry them using a cloth.
  3. 3Select patra leaves with brown lower stems, then wash and dry them using a cloth.
  4. 4Remove the stems from behind the patra leaves.
  5. 5Remove the stems from behind the patra leaves.
  6. 6Remove the stems from behind the patra leaves.
  7. 7In 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.
  8. 8In 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.
  9. 9In 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.
  10. 10Blend 1 cup tamarind and 1 cup jaggery with water, then add this mixture to the besan and spice mixture.
  11. 11Blend 1 cup tamarind and 1 cup jaggery with water, then add this mixture to the besan and spice mixture.
  12. 12Blend 1 cup tamarind and 1 cup jaggery with water, then add this mixture to the besan and spice mixture.
  13. 13Mix thoroughly to create a smooth batter.
  14. 14Mix thoroughly to create a smooth batter.
  15. 15Mix thoroughly to create a smooth batter.
  16. 16Arrange the patra leaves on a flat surface and apply the besan batter evenly over them.
  17. 17Arrange the patra leaves on a flat surface and apply the besan batter evenly over them.
  18. 18Arrange the patra leaves on a flat surface and apply the besan batter evenly over them.
  19. 19Place another patra leaf on top and apply more batter, repeating the layering.
  20. 20Place another patra leaf on top and apply more batter, repeating the layering.
  21. 21Place another patra leaf on top and apply more batter, repeating the layering.
  22. 22Tightly roll the layered leaves.
  23. 23Tightly roll the layered leaves.
  24. 24Tightly roll the layered leaves.
  25. 25Steam the rolled patra on high flame for 40 minutes.
  26. 26Steam the rolled patra on high flame for 40 minutes.
  27. 27Steam the rolled patra on high flame for 40 minutes.
  28. 28Allow the steamed rolls to cool completely, then cut them into small pieces.
  29. 29Allow the steamed rolls to cool completely, then cut them into small pieces.
  30. 30Allow the steamed rolls to cool completely, then cut them into small pieces.
  31. 31In a hot pan, add 5 tbsp oil, 1/2 tsp rail, 1/2 tsp jeera, a pinch of hing, and 1 tbsp sesame seeds.
  32. 32In a hot pan, add 5 tbsp oil, 1/2 tsp rail, 1/2 tsp jeera, a pinch of hing, and 1 tbsp sesame seeds.
  33. 33In a hot pan, add 5 tbsp oil, 1/2 tsp rail, 1/2 tsp jeera, a pinch of hing, and 1 tbsp sesame seeds.
  34. 34Add 5-6 curry leaves and 2 green chillies to the tempering.
  35. 35Add 5-6 curry leaves and 2 green chillies to the tempering.
  36. 36Add 5-6 curry leaves and 2 green chillies to the tempering.
  37. 37Add 1/2 tbsp red chilli powder, 1/4 tbsp haldi, salt to taste, and 1/4 tbsp dhaniya powder.
  38. 38Add 1/2 tbsp red chilli powder, 1/4 tbsp haldi, salt to taste, and 1/4 tbsp dhaniya powder.
  39. 39Add 1/2 tbsp red chilli powder, 1/4 tbsp haldi, salt to taste, and 1/4 tbsp dhaniya powder.
  40. 40Place all the cut patra pieces into the pan and mix well with the tempering.
  41. 41Place all the cut patra pieces into the pan and mix well with the tempering.
  42. 42Place all the cut patra pieces into the pan and mix well with the tempering.
  43. 43Garnish with fresh dhaniya (coriander leaves).
  44. 44Garnish with fresh dhaniya (coriander leaves).
  45. 45Garnish with fresh dhaniya (coriander leaves).

Ingredients

  • 1 bunch Patra leaves
  • 1 bunch Patra leaves
  • 1 bunch Patra leaves
  • 3 cups Besan
  • 3 cups Besan
  • 3 cups Besan
  • 1 tbsp Red chilli powder
  • 1 tbsp Red chilli powder
  • 1 tbsp Red chilli powder
  • 0.5 tbsp Haldi
  • 0.5 tbsp Haldi
  • 0.5 tbsp Haldi
  • Salt
  • Salt
  • Salt
  • 0.25 tsp Jeera
  • 0.25 tsp Jeera
  • 0.25 tsp Jeera
  • 0.25 tsp Hing
  • 0.25 tsp Hing
  • 0.25 tsp Hing
  • 1 tbsp Coriander powder
  • 1 tbsp Coriander powder
  • 1 tbsp Coriander powder
  • 4 tbsp Oil
  • 4 tbsp Oil
  • 4 tbsp Oil
  • 1 cup Tamarind
  • 1 cup Tamarind
  • 1 cup Tamarind
  • 1 cup Jaggery
  • 1 cup Jaggery
  • 1 cup Jaggery
  • Water
  • Water
  • Water
  • 5 tbsp Oil
  • 5 tbsp Oil
  • 5 tbsp Oil
  • 0.5 tsp Rail (mustard seeds)
  • 0.5 tsp Rail (mustard seeds)
  • 0.5 tsp Rail (mustard seeds)
  • 0.5 tsp Jeera
  • 0.5 tsp Jeera
  • 0.5 tsp Jeera
  • 1 pinch Hing
  • 1 pinch Hing
  • 1 pinch Hing
  • 1 tbsp Sesame seeds
  • 1 tbsp Sesame seeds
  • 1 tbsp Sesame seeds
  • 5 Curry leaves
  • 5 Curry leaves
  • 5 Curry leaves
  • 2 Green chillies
  • 2 Green chillies
  • 2 Green chillies
  • 0.5 tbsp Red chilli powder
  • 0.5 tbsp Red chilli powder
  • 0.5 tbsp Red chilli powder
  • 0.25 tbsp Haldi
  • 0.25 tbsp Haldi
  • 0.25 tbsp Haldi
  • Salt
  • Salt
  • Salt
  • 0.25 tbsp Dhaniya powder
  • 0.25 tbsp Dhaniya powder
  • 0.25 tbsp Dhaniya powder
  • Dhaniya (coriander leaves)
  • Dhaniya (coriander leaves)
  • 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.