Recipes Cooking

1.      8 to 10 pieces arbi (Colocasia ) leaves

2.      1 1/2 cups chick pea flour (besan)

3.      2 tablespoons garlic-green chili paste

4.      1 teaspoon coriander and cumin seed powder

5.      2 teaspoon chili powder

6.      1/8 teaspoon asafetida powder

7.      2 tablespoons tamarind pulp mix with jaggery (thick paste) or 1 tbsp lemon juice

8.      1 tablespoon sugar or palm sugar

9.      1 tablespoon oil

10.  1/2 teaspoon fennel seeds

11.  1 tablespoon sesame seeds

12.  A 2 Pinch of baking soda / Saji na phool  

13.  Water as needed

14.  Salt to taste

1.      3 tablespoon oil

2.      5 - 7 curry leaves

3.      1 teaspoon mustard seeds

4.      1 teaspoon cumin seeds

5.      1 teaspoon sesame seeds

6.      Grated coconut for garnish

1.      Wash and cut the Colocasia (arbi) leaves.

2.      Slice off the thick portion of the stalks with a sharp knife and put aside.

3.      Make a paste of all the ingredients listed under ingredient.

4.      Add to this tamarind mixture and enough water to make a paste which can be spread easily.

5.      Spread over a leaf, face down, in a thin layer, leaving a narrow margin all around.

6.      Place another leaf over this and repeat the besan application.

7.      Do the same with two more leaves.

8.      Tuck in the edges along the length and roll like a scroll or swiss roll.

9.      Repeat with the rest of the leaves.

10.  Steam patra rolls for 15 minutes When cool, slice into 1"- 3" thick slices and keep aside.

11.  For tempering add oil in frying pan hit the oil than add cumin, mustard andsesame seeds and curry leaves.

12.  Now add patra sauté  2 minutes take out and sprinkle shredded coconut.

13.  Serve with tamarind chutney.