Patra Bhajia
| Makes: 20-25 patras |
| Ingredients: |
For seasoning |
Large patra leaves (colocasia leaves) |
- |
15-20 |
Oil
|
- |
1 tbsp |
Tamarind extract (juice) |
- |
1/2 cup |
Cumin & mustard seeds
|
- |
1/2 tsp. each |
Gram flour (besan) |
- |
1 cup |
Sesame seeds
|
- |
1
tsp |
Chilli powder |
- |
3 tsp |
Coriander leaves finely chopped
|
- |
1 tbs |
Turmeric powder |
- |
1/2 tsp |
Coconut grated fine |
- |
1 tbs |
Asafoetida |
- |
3-4 pinches |
|
|
|
Crushed cumin seeds |
- |
1 tsp |
|
|
|
Powdered sugar |
- |
3 tsp |
|
|
|
Oil |
- |
1tbsp |
|
|
|
| Salt to taste |
|
|
|
|
|
Method of Preparation:
Clean, wash and wipe leaves. Roll lightly with a rolling pin. Keep aside.
Mix all ingredients except those for seasoning to a thick paste. Take a leaf and
place it backside up on a flat surface.
Take a little paste and apply thinly all over leaf surface. Place another leaf over it.
Repeat. Repeat the process on a set of 3-4 layered leaves, top layer being that of paste. Fold in the edges and roll the leaves, starting with their base towards
tip. Make the roll tight and seal sides with some paste. Make more sets of 3-4
layered leaves until the paste is finished. Steam the rolls in a double boiler or steam
cooker for 30-40 minutes. Cool and remove. Cut into 1/2" thick
slices.
Seasoning:
Heat oil, add cumin and mustard seeds, allow to splutter. Add
sesame, coriander, and coconut. Add salt, chilli and sugar if needed. Mix
well, serve hot or cold.
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