Authentic Gujrati Patra recipe (yummiest recipe ever )

 Gujarati Patra: A Delectable Snack With a Hint of Spice

Gujarati cuisine is known for its diverse and flavorful dishes that cater to both vegetarians and those who love a touch of spice. One such popular Gujarati delicacy is "Patra" or "Patra Roll," a delicious snack made from colocasia leaves. In this blog, we'll take you on a culinary journey to discover the magic of Gujarati Patra and guide you through a step-by-step recipe to create this mouthwatering treat in your own kitchen.

Ingredients:

To make Gujarati Patra, you will need the following ingredients:

For the Patra Rolls:

- 10-12 colocasia (taro) leaves, preferably tender ones

- 1 cup gram flour (besan)

- 2-3 tablespoons tamarind pulp

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder

- 1 teaspoon cumin-coriander powder

- 1 teaspoon garam masala

- Salt to taste

- 1 teaspoon jaggery or sugar

- 1-2 tablespoons oil

- Water (as needed)

For Tempering:

- 2 tablespoons oil

- 1 teaspoon mustard seeds

- 1 teaspoon sesame seeds

- A pinch of asafoetida (hing)

- 4-5 curry leaves

Instructions:

1. Prepare the colocasia leaves:

   - Wash the colocasia leaves thoroughly and pat them dry.

   - Trim the thick vein running along each leaf, ensuring they are flat and without any tears.

2. Prepare the besan (gram flour) paste:

   - In a mixing bowl, combine gram flour, tamarind pulp, red chili powder, turmeric powder, cumin-coriander powder, garam masala, salt, jaggery or sugar, and oil.

   - Add water gradually and stir until it forms a smooth, lump-free paste with a thick, yet spreadable consistency.

3. Apply the besan paste:

   - Place a colocasia leaf with the vein side facing up.

   - Spread a thin, even layer of the besan paste over the leaf.

   - Place another leaf on top and repeat the process until you've used all the leaves.

4. Roll the leaves:

   - Carefully roll the stack of leaves tightly, starting from one end.

   - Trim any excess paste from the edges.

5. Steam the rolls:

   - Place the rolled leaves in a steamer and steam them for about 15-20 minutes or until they are cooked through.

6. Cut and temper the rolls:

   - Let the rolls cool for a few minutes, then cut them into slices.

   - In a separate pan, heat oil for tempering and add mustard seeds, sesame seeds, asafoetida, and curry leaves. Allow them to splutter.

7. Sauté the Patra slices:

   - Add the sliced Patra rolls to the pan and sauté until they turn golden brown and crispy on both sides.

8. Serve your delicious Gujarati Patra hot, garnished with grated coconut and a side of green chutney.

Tips and Variations:

- You can use store-bought tamarind paste for convenience.

- Adjust the spice levels to suit your taste by increasing or decreasing the chili powder.

- If you're looking for a healthier option, you can shallow fry the Patra slices instead of deep frying.

Gujarati Patra is a flavorful and crunchy snack that captures the essence of Gujarati cuisine. Its layers of colocasia leaves smeared with a spiced gram flour paste and tempered with mustard and sesame seeds make it a delightful treat. Whether you serve it as an appetizer, side dish, or even as a snack, Gujarati Patra will surely impress your taste buds with its unique combination of flavors and textures. Give this recipe a try and embark on a culinary adventure into the heart of Gujarat. Enjoy!