Ingredients with Measurements:
- 10-12 colocasia leaves
- 1 cup gram flour (besan)
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tsp garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp sugar
- 1 tsp lemon juice
- Salt to taste
- 2 tbsp oil
- Water as required
Special equipment needed:
- Steamer
Step-by-step instructions:
1. Wash the colocasia leaves and pat them dry.
2. In a mixing bowl, add gram flour, ginger paste, green chili paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, sugar, lemon juice, salt, and oil. Mix well.
3. Add water gradually and make a smooth batter.
4. Spread one colocasia leaf on a flat surface with the shiny side facing down.
5. Apply a thin layer of the batter on the leaf.
6. Place another leaf on top of it and repeat the process until all the leaves are used up.
7. Roll the leaves tightly and cut them into 1-inch thick slices.
8. Arrange the slices in a steamer and steam for 15-20 minutes.
9. Once done, remove from the steamer and let them cool.
10. Cut the slices into smaller pieces and serve.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
4-5 people
Nutritional information:
Calories: 150 kcal
Fat: 6 g
Carbohydrates: 20 g
Protein: 5 g
Fiber: 3 g
Substitutions for ingredients:
- Colocasia leaves can be substituted with spinach leaves.
- Gram flour can be substituted with rice flour.
Variations:
- Add grated coconut and sesame seeds to the batter for a different flavor.
- Add chopped onions and green peas to the batter for a vegetable patra.
Tips and tricks:
- Make sure the batter is smooth without any lumps.
- Apply a thin layer of the batter on the leaves to avoid excess batter.
- Steam the patra on medium heat to avoid overcooking.
Storage instructions:
Store the leftover patra in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the patra in a microwave or steamer before serving.
Presentation ideas:
Arrange the patra slices on a plate and garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
Serve with green chutney or tamarind chutney.
Suggested side dishes:
Serve with masala chai or buttermilk.
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the patra slices are breaking, steam them for a few more minutes.
Food safety advice:
Make sure to wash the leaves thoroughly before using them.
Food history:
Gujarati patra is a popular snack in Gujarat, India. It is made with colocasia leaves and gram flour and is a staple in Gujarati cuisine.
Flavor profiles:
The patra has a spicy and tangy flavor with a soft and chewy texture.
Serving suggestions:
Serve as a snack or appetizer.
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Region: Indian