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MULTIMEDIA VIDEO


RECIPE:
Gujarati Snack: Patra


A dash of tamarind adds a piquant tartness to this delicious Gujarat snack from the kitchen of Chef Sanjay Patel.


(Above): Patra, Gujarati Dish [SILICONEER photo]

NOTE: You will need a double boiler or steam cooker.

Ingredients
  • 15-20 large patra leaves (colocasia leaves)
  • 1/2 cup tamarind extract (juice)
  • 1 cup gram flour (besan)
  • 3 tsp. chilli powder
  • 1/2 tsp. turmeric powder
  • 3-4 pinches asafetida
  • 1 tsp. crushed cumin seeds
  • 3 tsp. powdered sugar
  • 1 tbsp. oil
  • Salt to taste

    For seasoning:
  • 1 tbsp. cooking oil
  • 1/2 tsp. each cumin and mustard seeds
  • 1 tsp. sesame seeds
  • 1 tbsp. cilantro leaves finely chopped
  • 1 tbsp. coconut grated fine

Method:

Clean, wash and wipe leaves. Cut thick veins with a pair of scissors. Roll lightly with a rolling pin. Keep aside.

Mix all ingredients (not those for seasoning). The mixture should be a thick paste.

Place a leaf backside up on a flat work surface. Take a little paste and apply thinly all over leaf surface. Place another leaf over it. Repeat.

Get 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.

Place in the perforated vessel of a double boiler or steam cooker. Repeat for all the leaves and paste.

Steam in the cooker for 30-40 minutes till cooked. Cool, and remove. Cut into 1/2” thick slices.

Seasoning:

When cooled well, season as follows: Heat oil, add seeds, and allow spluttering.

Add sesame, coriander, and coconut.

Check and adjust, salt, chilli and sugar as desired.

Mix well, serve hot or cold.


Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K. Patel is executive chef at Milan restaurant in Milpitas, Calif.



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