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Patra fry

Patra fry

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30


Serves 4

  • 2 cup gram flour (besan)

  • 1/2 teaspoon pureed green chilli

  • 1/2 teaspoon ginger paste

  • 1 tsp salt as required

  • 1-2 tbsp oil as required

  • 1 teaspoon powdered turmeric

  • 1/2 teaspoon asafoetida

  • 1/2 teaspoon mustard seeds

  • 1/2 teaspoon red chilli powder

  • 1/2 teaspoon tamarind paste

  • 12 medium colocassia

  • 1/4 cup jaggery

  • 1/2 teaspoon sesame seeds

  • 1 cup water use only as required


  • 01

    To prepare this recipe, grate the jaggery in a small cowl and keep it aside. Now, take a separate bowl and add gram flour, ginger-chilli paste, turmeric, red chilli powder, 1/2 teaspoon asafoetida, jaggery, oil and tamarind paste to it.

  • 02

    Now add water along with salt and mix well until it turns into a smooth paste. On the other hand, wash the colocasia leaves and place them on a chopping board. With the help of a knife, carefully remove the veins from the center of the leaves.

  • 03

    Next, apply the besan mixture on one leaf and place another leaf over it. Make sure that the mixture is evenly coated. Continue this procedure with other leaves.

  • 04

    Now carefully roll the leaves and steam in a steamer for about 20 minutes. When it cools down, cut the leaves into 1 inch slices.

  • 05

    Heat oil in a pan over medium flame and add mustard seeds to it. Now add the remaining asafoetida along with sesame seeds and wait for them to crackle.

  • 06

    Now add the Patras and gently saute them for a minute. Serve hot with any chutney of your choice. You can even garnish it with fresh coriander leaves.



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