How to Make Tasty Gujarati patra

Gujarati patra. Gujarati Patra Recipe - Patra Farsan Recipe with step wise pictures. Healthy gujarati patra recipe which taste amazing and is delicious to eat as a snack. This is a nutritious snack and taste amazing with green chutney. patra it is sweet, spicy and salty—all at the same time. paatra's are also called Gujarati parta.

Gujarati language newspaper published by the Lokhit Prakashan Sarvajanik Trust. Daily is a newspaper published in Bhuj Kutch, Gujarat. One of the top selling weekly newspapers in Gujarat. You can have Gujarati patra using 15 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Gujarati patra

1. You need 20 of large patara leaves (colocasia leaves).
2. It's 150 gm of Besan.
3. Prepare 2 tbsp of red chilli powder.
4. You need 1 tsp of turmeric powder.
5. You need 1 tbsp of garam masala powder.
6. It's to taste of Salt.
7. You need 2 tbsp of sugar.
8. Prepare 2 tbsp of lemon juice.
9. You need of for Seasoning.
10. Prepare 3 tbsp of oil.
11. It's 2 tbsp of sesame seeds.
12. It's 1 tbsp of mustard seeds.
13. You need 1 tbsp of cumin seeds.
14. It's leaves of Curry.
15. Prepare Pinch of Asafetida.

Featuring news and information from Rajkot, Saurashtra, Gujarat. Ahmedabad Mirror ; Bilkul (Ahmedabad) Jay Hind Daily (Ahmedabad) Western Times. Patra is a popular Gujarati farsan recipe which is an integral part of Gujarati culture. In this recipe a mixture of besan is applied to Patra leaves and rolls are prepared.

Gujarati patra instructions

1. Clean, wash and wipe leaves. Remove the thorns with help of a knife. Keep aside.
2. In a bowl, add gram flour and all ingredients. (not those for seasoning) Add water and make a thick paste..
3. Place a leaf backside up on a flat work surface. Take a little paste and apply thinly all over leaf surface.
4. Place another leaf over it. Apply the paste and place another leaf..
5. Work consecutively in this manner for 4-5 leaves, top layer being that of paste..
6. Fold in the edges and roll the leaves, starting with their base towards tip.
7. Repeat for all the leaves and paste.In a steamer, add 2- cup water and place the all rolls in top base..
8. Closed the cover and steam for 15 to 20 minute till cooked..
9. Cool and remove. Cut into thick round slices..
10. Heat the oil in a pan and add ingredients for seasoning, allow spluttering.Then add round shaped Pataras..
11. Turn off the flame and serve hot with ketchup or chutney.

These rolls are then steamed and are given a tadka of mustard seeds & sesame seeds. I was first introduced to this dish when I moved to Mumbai. It was a very new recipe for me, but I loved it, and hence became a part of my home cooking recipes. Interestingly it is made with arbi ke patte/ Colocasia leaves. Though we have here a Gujarati version, there are many other regional versions and name for this amazing.