Patra (Steamed Colocasia Leaf Rolls)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Wash the colocasia leaves thoroughly and pat them dry. Carefully remove the thick central vein and any large side veins from the back of each leaf, taking care not to tear the leaf.

   Ongeveer 5 min

   Tip van de kok: Removing the veins helps the leaves roll easily and reduces any itchiness.

2. 2

   In a large bowl, combine the chickpea flour, tamarind paste, jaggery, grated ginger, chopped green chili, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, asafoetida, baking soda, and salt.

   Ongeveer 2 min

3. 3

   Gradually add water to the mixture and whisk until you have a smooth, thick paste, ensuring there are no lumps.

   Ongeveer 3 min

   Tip van de kok: The paste should be thick enough to spread easily without dripping.

4. 4

   Lay one colocasia leaf flat on a clean surface, with the darker, smoother side facing down. Spread a thin, even layer of the chickpea flour paste over the entire surface of the leaf.

   Ongeveer 5 min

5. 5

   Place a second leaf on top of the first, with its stem end opposite to the first leaf's stem end, and spread another layer of paste. Repeat this with 3 leaves in total for each roll.

   Ongeveer 3 min

   Tip van de kok: Layering allows for a thicker roll and better structure.

6. 6

   Fold in the sides of the layered leaves by about 1 inch on each side. Then, starting from the stem end, tightly roll the leaves upwards into a firm cylinder.

   Ongeveer 2 min

   Tip van de kok: Roll tightly to prevent the layers from separating during cooking.

7. 7

   Repeat the layering and rolling process with the remaining leaves and paste to form a second roll.

   Ongeveer 5 min

8. 8

   Prepare a steamer by adding water to the bottom and bringing it to a boil. Carefully place the rolls in the steamer basket, ensuring they don't touch each other.

   Ongeveer 2 min

9. 9

   Steam the rolls for 15-20 minutes, or until they are firm to the touch and a knife inserted comes out clean.

   Ongeveer 15 min

10. 10

    Remove the steamed rolls from the steamer and let them cool completely. Once cooled, slice them into 1/2-inch thick rounds.

    Ongeveer 10 min

    Tip van de kok: Cooling completely prevents the rolls from crumbling when sliced.

11. 11

    Heat the vegetable oil in a large pan over medium heat. Add the mustard seeds and let them splutter.

    Ongeveer 1 min

12. 12

    Add the sesame seeds, curry leaves, and slit green chili to the pan and sauté for about 30 seconds until fragrant.

    Ongeveer 1 min

13. 13

    Add the sliced patra rounds to the pan and shallow-fry them for 2-3 minutes per side until they are lightly golden and crisp.

    Ongeveer 5 min

    Tip van de kok: Frying adds flavor and a pleasant crisp texture to the steamed rolls.

14. 14

    Garnish with fresh cilantro and serve warm.

    Ongeveer 1 min