Photobucket
●๋•∂нαηαѕняєє●๋•
This Cuisine or recipe requires a leafy vegetable called Arbi patta in hindi and taro leaves or colocasia leaves in english. It looks like one in the above pic. It is a long greeny leafy vegetable which is then marinated and stuffed with paste and then rolled and cut into pieces and deep fried.


The masala paste which is prepared is stuffed in the leaf by spreading on it like the one in above pic. Then it is rolled (the way shown in pic) tightly and tied together and baked in steam . Later the baked stuff is cut and deep fried into bhajias.


Patra Bhajia is a well known and delicious cuisine from Gujrat. Patra bhajias are prepared in Maharashtra too, but known by the name of Aloo wadi. It is spicy and is tempting , one should definately try this out. The only difficult part is spreading or stuffing the paste but it too becomes easier if done carefully.
Ingredients:
15-20 large patra leaves (colocasia leaves)
1/2 cup tamarind extract (juice)
1 cup gramflour (besan)
3 tsp. chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
1 tsp. crushed cumin seeds
3 tsp. powdered sugar
1 tbsp. oil
salt to taste.
For seasoning:
1 tbsp. oil
1/2 tsp. each cumin & mustard seeds
1 tsp. sesame seeds
1 tsbp. coriander leaves finely chopped
1 tbsp. coconut grated fine.
For deep fry:
Oil 3-4 cups.
Method:
  1. Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
  2. Roll lightly with a rolling pin. Keep aside.
  3. Mix all ingredients (not those for seasoning).
  4. The mixture should be a thick paste.
  5. Place a leaf backside up on a flat work surface.
  6. Take a little paste and apply thinly all over leaf surface.
  7. Place another leaf over it. Repeat.
  8. Get a set of 3-4 layered leaves, top layer being that of paste.
  9. Fold in the edges and roll the leaves, starting with their base towards tip.
  10. Make the roll tight and seal sides with some paste.
  11. Place in the perforated vessel of a double boiler or steam cooker.
  12. Repeat for all the leaves and paste.
  13. Steam in the cooker for 30-40 minutes till cooked.
  14. Cool, and remove. Cut into 1/2" thick slices.
  15. When cooled well, season as follows.
  16. Heat oil, add seeds, allow to splutter.
  17. Add sesame, coriander, and coconut.
  18. Check and adjust, salt, chilli and sugar as desired.
  19. Mix well, serve hot or cold.

Making Time: 40 minutes.

Serves: 24-26 patras approximately.

Shelflife: Seasoned 1 day and if deep fried 2-3 days.

Note: The patras can also be deep friend once its steamed and cut into pieces. It taste even more delicious when fried.
Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.
























3 Responses
  1. kirankumar Says:

    your blog makes my mouth water its so yummy and delicious


  2. Hi Kirankumar,
    Thank you for visiting my blog. I hope to post such yummy dishes which might catch everyone's eye.
    Thank you for the lovely comment.


  3. Anita Says:

    Dhanashree,

    Please remove the pictures on this post. They have been reproduced here without my permission.


Post a Comment

Blog Widget by LinkWithin
FSIS Post Divider Pictures, Images and Photos