When it's raining and you feel like making something delicious and light at home, there are few better options than Patra. Patra, also known as colocasia leaves besan rolls, is a special dish from North India. It is not only delicious in taste but also very easy to make. Enjoying hot and crispy Patra with tea during the monsoon season is a unique experience. Let's learn the method of making this traditional dish and the small tips to make it special.
What is Patra?
Patra is a traditional North Indian dish prepared with colocasia leaves and besan (gram flour). Colocasia leaves are the heart of this dish, which are coated in a spicy besan batter and then steamed and deep-fried. The specialty of this dish is its crispiness and the balance of spices, which makes it a favorite of food lovers of all ages. It is usually served with chutney or yogurt.
Ingredients Required to Make Patra
- 8-10 large colocasia leaves
- 1 cup besan (gram flour)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon green chili paste
- 2 teaspoons tamarind pulp or lemon juice
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon carom seeds (ajwain)
- Salt to taste
- 1 teaspoon white sesame seeds (optional)
- Oil – as needed for frying
Easy Method to Make Patra
1. Preparing the Colocasia Leaves
First, wash the colocasia leaves thoroughly and dry them. Remove the hard stalks of the leaves and cut them thinly so that they can be easily rolled.
2. Make the Besan Spice Batter
In a large bowl, take besan. Add ginger-garlic paste, green chili paste, tamarind pulp or lemon juice, turmeric, red chili powder, garam masala, carom seeds, and salt. Mix well. If needed, add a little water to prepare a thick batter that can coat the leaves well.
3. Coat the Leaves with Besan
Now take a colocasia leaf and apply the besan batter well on it. Then take another leaf and place it on top of the first leaf. Similarly, layer 4-5 leaves, applying besan on each leaf, and finally roll it tightly like a roll.
4. Steaming
Place the prepared roll in a steamer and steam well for 15-20 minutes so that the besan is cooked and the roll becomes firm.
5. Cool and Cut
After steaming, let the roll cool down a bit. Then cut it into thick, round pieces. The size of the pieces should be about 1 to 1.5 inches.
6. Deep Fry
Now heat oil in a pan (kadai). When the oil is well heated, deep fry the cut Patra pieces until golden and crispy. If you want, you can also lightly sauté them in less oil.
7. Serve
Serve the hot Patra with green chutney, sweet chutney, or yogurt. This delicious and nutritious dish will surely be liked by family and friends.
Benefits and Tips of Eating Patra
- Nutrition: Colocasia leaves are rich in vitamins A, C, and fiber, which are beneficial for health.
- Suitable for Monsoon: It is a light and tasty option for people who want to avoid heavy and oily food.
- Use of Besan: Besan is high in protein, which makes this snack not only tasty but also healthy.
- Steaming is Essential: The steaming process makes the Patra soft from the inside and the besan fully cooked, which makes it crispy and delicious when fried.
Additional Suggestions
- If you like it spicy, you can increase the amount of green chilies.
- To make Patra even more attractive, you can sprinkle white sesame seeds on top.
- Adding cumin seeds, asafoetida, and curry leaves to the tempering enhances the taste of Patra even more.
Patra is a dish that doubles the enjoyment when served with tea during the rainy season. It is an easy-to-make, nutritious, and delicious snack that is liked by people of all ages. You too can make it at home this monsoon and enjoy it with your family and make your dining experience even more special.
