Patra

Ingredients

For The Besan Mixture

2 1/2 cups besan
1 tsp ginger-green chilli paste
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp hing
3 tbsp imli pulp
1 tsp oil
salt to taste

Other Ingredients

10 medium sized arbi (colocasia) leaves
2 tsp oil
1 tsp mustard seeds
2 tsp sesame seeds
a pinch of hing

For the Garnish

2 tbsp freshly grated coconut
2 tbsp finely chopped coriander

Method

For the besan mixture

Combine all the ingredients in a bowl, add water (approx 1 cup) and mix thoroughly till the mixture becomes smooth. Keep aside.

How to proceed

Wash the arbi leaves and dry using a kitchen towel.

Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.

Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.

Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.

Continue the procedure (step no. 3 and 4) for 3 more leaves.

Fold the leaf around 1” from one side.

Apply the besan mixture on it. Repeat the same with all leaves

Steam in a steamer for 20 to 25 minutes or till it becomes firm.

When cool, cut into 12 mm. (½”) thick slices. Keep aside.

For Tadka

Heat the oil in a kadhai and add the mustard seeds.

When the seeds crackle, add the sesame seeds and hing and sauté on a medium flame for a few seconds, while stirring continuously.

Add the patra pieces, toss gently and sauté on a medium flame for a minute.

Serve immediately garnished with coconut and coriander.