Patra or Pateria - Arbi or Alu Wadi - Taro Leaves Spirals
About 10 - Colacassia(arbi) leaves
For the Batter:
1cupabout 100 gms - gram flour(besan)
1tbsp- Green chilli paste
1pinch - soda bicarb - optional
1/2cupYoghurt if desired or can be made without yogurt. With yogurt, Patra turns out soft or simply add 2-4 tbsp oil in batter.
1/2tsp- Turmeric powder
salt to taste
2lime-sized Tamarind balls, or simply use lemon juice
1/4cup- grated Jaggery(gur)
salt to taste
1tbsp- dhania-jeera powder
1tsp- Garam Masala powder
chilli powder to taste
For the tempering:
1tsp- Mustard Seeds
2tsp- Poppy Seeds(khus khus)
1tspGarlic paste, garlic paste can be added in the batter or add later as per your preference
For the garnish:
few sprigs Coriander leaves(finely chopped)
grated fresh coconut.
Wash and remove thick stems and veins from the arbi leaves and keep aside.
In a bowl, combine the besan, sooji, green chilli paste, soda bicarb, yoghurt, oil, turmeric powder, Red chili powder, Coriander cumin powder, salt, sugar and asafoetida, tamarind paste with a little water to make a paste.
Place one leaf on a flat board and apply the paste on the underside of the leaf.
Place another leaf over the first one and apply the paste again.
Fold both the sides up to the centre and roll the leaves tightly, starting from the bottom.
Make similar rolls with all the leaves, and arrange them on a greased sieve.
Steam cook on boiling water for about 15 mins. Remove the sieve from the vessel and grease the rolls with a little oil; let them cool.
Cut the patra roll into slices.
Heat the oil in a pan and add the mustard seeds. When they splutter, add the poppy seeds, asafoetida, and pour over the cut patra or saute patra.
Serve hot, garnished with the coriander leaves and grated coconut.