Patra Bhajia

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Healthy Soya Seekh Kebab, Best Hariyali Paneer, Easy Dhaba Style Gobi Manchurian

Rate This Recipe
5

Ingredients

  • 15-20 large patra leaves (colocasia leaves).
  • 1/2 cup - Tamarind extract (juice).
  • 1 cup - gram flour (besan).
  • 3 tsp - chilli powder.
  • 1/2 tsp - Turmeric powder.
  • 3-4 pinches asafoetida.
  • 1 tsp - crushed cumin seeds.
  • 3 tsp - powdered sugar.
  • 1 tbsp - oil.
  • salt to taste.
  • For seasoning:
  • 1 tbsp - oil.
  • 1/2 tsp - each cumin & mustard seeds.
  • 1 tsp - sesame seeds.
  • 1 tsbp - Coriander leaves finely chopped.
  • 1 tbsp - Coconut grated fine.

How to Make Patra Bhajia

  • 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 backside of leaf on a flat surface.
  • Take little paste and apply thin layer all over the leaf surface.
  • Place another leaf over it. Repeat.
  • Get 3-4 layered leaves and top layer with paste.
  • Fold edges and roll the leaves, starting with their base towards tip.
  • Make the roll tight and seal sides with paste.
  • Place perforated vessel of a double boiler or steam cooker.
  • Steam in the cooker for 30-40 mins till cooked.
  • Cool and remove. Cut into 1/2 thick slices.
  • When it cools season as follows.
  • Heat oil, add seeds and allow to splutter.
  • Add sesame, coriander and coconut.
  • Check and adjust salt, chilli and sugar as desired.
  • Mix well and serve hot or cold.