Page 37 - Chilli Blooms PDF New - Unknown

SNACKS

Patra leaves

COLOCASIA LEAVES, ALSO KNOWN AS ELEPHANT EARS, GROW IN
ABUNDANCE IN MY GARDEN. THEY’RE A GREAT SOURCE OF IRON

Preparation time: 40 minutes For the rolls:
Cooking time: 15-20 minutes
Serves 6-8 10-15 small to medium patra leaves,
washed and dried
For the paste: 2 tbsp desiccated coconut to garnish
Freshly chopped coriander to garnish
1 tbsp oil
3 cups gram flour
1 tbsp fresh crushed green chillies For the tadka:
½ cup tamarind pulp 1 tbsp oil
3 tbsp sugar or grated jaggery 1 tsp mustard seeds
½ tsp carom seeds 1 sliced onion
Salt to taste 1 tsp sesame seeds
1 tbsp crushed fresh garlic
1 tsp red chilli powder roll but it depends on the original size of the leaf, Method for the tadka
so use your discretion. 1 Heat the oil and add mustard seeds. When
these begin to pop, add the onion.
Method for the paste 2 Now, make a slit at the end of each leaf so that 4 Roll up the layered leaves together tightly
starting from the pointed tip.
1 Mix all the ingredients together and add water it lies flat. 2 Once the onion turns slightly brown, add the
a little at a time to make a thick paste. 5 Continue making the rolls with the rest of the sliced patra and sesame seeds and mix well.
3 Place the first leaf on a flat surface. Carefully leaves, and then using a steamer or pressure Cook for 5 minutes.
2 Taste and adjust for salt. Leave aside. using your fingers, spread a thin layer of paste cooker, steam these rolls for 10-15 minutes.
over it. Now place the second leaf on the When the cooked rolls are cool cut in 2cm thick 3 Serve hot, garnished with chopped coriander
Method for the rolls first one, but with the tip of the second leaf on slices and keep aside. and desiccated coconut.
the opposite side of the first leaf. Spread the paste
1 Place each leaf vein side up and using a sharp in the same manner on this second leaf and 6 Once cooled, the steamed patra rolls can be The sliced steamed patra can also be deep
knife, slice off the thick central vein. Wash and repeat this process for another 2-3 leaves. frozen for use at a later stage. The steamed rolls fried and served with green chutney.
dry the leaves. Four leaves at a time make a reasonably sized can also be eaten with a drizzle of oil.

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