Recipe - Patra Bhajia

15 lg Patra leaves; (colocasia
leaves)
(15 to 20)
One half cup Tamarind extract; (juice)
1 cup Gramflour; (besan)
3 teaspoon Chilli powder
One half teaspoon Turmeric powder
3 Pinches asafoetida; (3 to 4)
1 teaspoon Crushed cumin seeds
3 teaspoon Powdered sugar
1 tablespoon Oil
Salt to taste

FOR SEASONING
1 tablespoon Oil
One half teaspoon Cumin & mustard seeds
1 teaspoon Sesame seeds
1 tablespoon Coriander leaves finely
chopped
1 tablespoon Coconut grated fine

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 worksurface.

Take a little paste and apply thinly all over leaf surface.

Place another leaf over it. Repeat.

Get a set of 34 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 3040 minutes till cooked.

Cool, and remove. Cut into 1/2" thick slices.

When cooled well, season as follows.

Heat oil, add seeds, allow to splutter.

Add sesame, coriander, and coconut.

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

Mix well, serve hot or cold.

Making time: 30 minutes (excluding steaming time)

Makes: 2025 patras

Shelflife: Seasoned 1 day

Deep Fried 23 days

Note: The patras may also be deep fried if desired.

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