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November 18, 2008

Patra Bhajia

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Region : Gujarat
Serves
20-25
Total Views
3871
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Recipe
 

Ingredients:

Large patra leaves (colocasia leaves)   

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15-20

Tamarind extract (juice)   

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1/2 cup

Gram flour (besan)  

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1 cup

Chilli powder   

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3 tsp

Turmeric powder   

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1/2 tsp

Asafoetida   

-

3-4 pinches

Crushed cumin seeds   

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1 tsp

Powdered sugar  

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3 tsp

Oil   

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1tbsp

Salt to taste

 

 

For seasoning

Oil 

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1 tbsp

Cumin & mustard seeds  

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1/2 tsp. each

Sesame seeds  

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1 tsp

Coriander leaves finely chopped

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1 tbs

Coconut grated fine   

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1 tbs 

  Popular Tags:
   Tamarind,   Coconut,   Coriander,  



 

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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