Resai Patra

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 100 g - colacassia (arbi) leaves
  • 100 g - gram flour (besan)
  • 1 tbsp - semolina (sooji)
  • 1 tbsp - green chilli paste
  • 1 pinch - soda bicarb
  • 1/2 cup sour yoghurt
  • 2 tsp - oil
  • 1/2 tsp - turmeric powder
  • salt and sugar to taste
  • 1/2 tsp - hing
  • For the gravy:
  • 2 lime-sized tamarind balls,
  • 1 tbsp - oil
  • 1 tsp - mustard seeds
  • 2 tsp - poppy seeds (khus khus)
  • 1/2 tsp - asafoetida
  • 2-3 dry red chillies
  • | 1/4 cup - grated jaggery (gur)
  • salt to taste
  • 1 tbsp - dhania-jeera powder
  • 1 tsp - garam masala powder
  • chilli powder to taste
  • For the garnish:
  • few sprigs coriander leaves (finely chopped)
  • grated fresh coconut.

How to Make Resai Patra

  • Wash and remove thick stems and veins from the arbi leaves and keep aside.
  • In a bowl, combine the besan, sooji, green chilli paste, soda bicarb, yoghurt, oil, turmeric powder, salt, sugar and asafoetida, with a little water to make a paste.
  • Place one leaf on a flat board and apply the paste on the underside of the leaf.
  • Place another leaf over the first one and apply the paste again.
  • Fold both the sides up to the centre and roll the leaves tightly, starting from the bottom.
  • Make similar rolls with all the leaves, and arrange them on a greased sieve.
  • Steam cook on boiling water for about 15 mins. Remove the sieve from the vessel and grease the rolls with a little oil; let them cool.
  • To prepare the gravy:
  • Soak the tamarind in 2 cups of water, boil and strain the pulp.
  • Heat the oil in a pan and add the mustard seeds. When they splutter, add the poppy seeds, asafoetida, red chillies, jaggery, salt, dhania-jeera, garam masala and chilli powders.
  • Bring to a boil, stir continuously and set aside.
  • Cut the patra roll into slices.
  • Just before serving, place the patras in the hot gravy, stirring gently.
  • Serve hot, garnished with the coriander leaves and grated coconut.

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