Recipe: Perfect Spinach patra

Recipe: Perfect Spinach patra Delicious, fresh and tasty.

Spinach patra. Once the patra is getting ready, the leaves color changes a little. Patra or Patrode is a Gujarati delicacy made with Colocasia leaves. After applying gram flour mixture, leaves are rolled and steamed.

This goes great with meat sauce, pesto, or even alfredo sauce.

Spinach (Palak) Patra(Rolls) Posted in :.

Add chopped patra and sauté for few minutes till little crispy or well done.

You can have Spinach patra using 18 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Spinach patra

1. It’s 10 of Spinach leaves long in size.

2. You need 1 & 1/2 cup of flour.

3. It’s 1 teaspoon of Wheat flour.

4. It’s 3 teaspoons of Grated jaggery.

5. It’s 2 teaspoons of Tamarind pulp.

6. Prepare as per taste of Salt.

7. It’s 1 & 1/2 teaspoon of Red chilli powder.

8. Prepare 1/4 teaspoon of Turmeric powder.

9. It’s 1 teaspoon of Chilli ginger paste.

10. Prepare 1 teaspoon of Dry coriander powder.

11. It’s 1/2 teaspoon of Garam masala.

12. You need 1/2 teaspoon of Lemon juice.

13. Prepare 2 tablespoon of Chopped coriander leaves.

14. Prepare 1 & 1/2 teaspoon of Oil.

15. Prepare 1 teaspoon of Mustard seeds.

16. You need 1 & 1/2 teaspoon of Sesame seeds.

17. Prepare 1 teaspoon of Asafoetida.

18. It’s 1 teaspoon of Grated coconut.

Turn off heat and garnish with grated coconut and coriander leaves.

Patra is also know as Alu vadi but I am going to give little twist by using palak (spinach).

As you all known patra is stuffed rolled of colocasia leaves (arbi ke patte).

Palak Patra is a nutritious and a delicious snack which is famous in Gujarat Maharashtra and Konkan areas.

Spinach patra step by step

1. Wash and dry palak leaves..

2. For preparing batter take besan in bowl add wheat flour, salt, red chilli powder, turmeric powder, dry coriander powder, ginger chilli paste, garam masala, jaggery, tamarind pulp, lemon juice, coriander leaves and add 1/4 cup of water..

3. Mix all the ingredients properly and make thick batter(like spread)and leave it for 5 minutes to rest..

4. Take one palak leaf and apply thin layer of batter on it then keep another leaf on it and apply batter again. Keep 3rd leaf and apply thin layer of batter and make round rolls..

5. Prepare all leaves same way.

6. Arrange all in plate and steam for 20 minutes. Steam till leaf colour changes little..

7. Let it cool for few minutes and then cut it in medium thick pieces similar to round discs..

8. Heat oil and add mustard seeds. When it crackles add asafoetida and sesame seeds..

9. Add chopped patra and sauté for few minutes till little crispy or well done..

10. Turn off heat and garnish with grated coconut and coriander leaves..

Its unique taste make it a better snack packed with nutrients.

I could not find this dish in any of the mainstream restaurants.

I was always intimidated by the rolling involved in making patra.

As a child, my mom would make these from the fresh taro leaves from our garden but it was such a project.

A couple of weeks ago, @madebymanjari shared this layering technique where you just coat the leaves in your besan mixture and layer them on!