Patra or Allu patra/ steamed colocasia

 

#side dishes #variety #patra #allu #arbi_k_paan #colacasia_leaves

 

Ingredients: 6 allu/ colocasia leaves, 2 cups besan i.e. gram flour, 2 tsp turmeric powder, 2 tsp red chillie powder, salt to taste, 5 tsp amchur or dried raw mango powder (you can use 4 tsp tamarind pulp instead), 2 tsp asafoetida, 2 tsp + 1 tbsp. oil, 1 tbsp. sesame seeds, 2 tsp mustard seeds

 

Preparation time: 25 min

 

Recipe:

1. Wash the allu leaves properly and remove the stems. Keep them vertical to allow excess of water to drain off.

2. In a bowl, add besan, turmeric powder, red chilli powder, salt to taste, amchur/ tamarind pulp, 2 tsp oil and asafoetida. Mix the ingredients with one hand first. Now add water, slowly to form a consistent paste that can be easily spread over the leaves (not very thick but easy to spread). Do not make it thin.

3. Spread a leaf on platform with top (smooth) side up. Put a portion of the paste formed in step 2 on this leaf and spread out evenly either with a nylon spatula or your fingers. It should be a single layer only. Now place another leaf on top of this and spread some paste evenly on it. Roll the leaf starting from the point where it has two ends coming to the tapered point. Keep it aside. Repeat this process for the other 4 leaves as well.

 

4. Now, place the rolls in a steamer and steam them for 15 min. Check if the color of leaves has changed to dull green or not. If not, then allow steam cooking for a few more minutes. Then remove from the steamer and allow cooling.

 

5. Slice the roles with an angle to form patra or vadi or cakes of up to 3-4 mm thickness.

 

6. In the meantime, add 1 tbsp. oil in a pan and heat it for seasoning. Add mustard seeds and sesame seeds. Wait for half a minute until they all pop and turn light gold. Now add the sliced patras to this and sprinkle a pinch of salt. Mix it well. And keep them on low flame for 3-4 min. with intermittent stirring.

 

7. Team it with your menu or munch on as a tea- time snack!