How to cook Gujarati Patra, Paatra, Patera, Partraa Recipe
Gujarati Patra is also called pateera, partraa and this Gujarat Patra recipe is my mother’s recipe. Laxmi Ganda born in Navsari, Gujarat, moved to New Zealand and with her daughter Jayshri Ganda created a Gujarati Indian Cookbook called A little bit of this, a little bit of that. A mother’s secret spice: love.
Gujarati Patra, Paatra, Patera, Partraa Recipe
Gujarati Recipes for Starters and Appetizer
This is a simply fried recipe but Patra, patraa, pateera is often know as a steamed dish.
A savoury steamed leaf roll recipe. Made from taro or colocasia leaves stuffed with flours and spices then steamed and / or fried. A great starter before a main meal.
Gujarati Patra is also called pateera, partraa and this Gujarat Patra recipe is my mother’s recipe.
It takes time and requires a little patience and practise to master. But once you try them you’ll want to keep making them. They are great to freeze uncooked and then steam from frozen when in season. Or alternatively you can steam them, slice the Gujarati patera and then fry them as the last step in this recipe.
Laxmi Ganda born in Navsari, Gujarat, moved to New Zealand and with her daughter Jayshri Ganda created a Gujarati Indian Cookbook called A little bit of this, a little bit of that. A mother’s secret spice: love.
1/2 cup pea flour / chaana / besan flour
1 heaped tablespoon wholemeal flour
1 tablespoon margarine / butter / oil
1 teaspoon brown sugar
1/2 teaspoon carom / ajwain seeds
1/3 cup warm water
1 tablespoon lemon juice
3 teaspoons raw peanuts, crushed
1 tablespoon dessicated coconut
1 teaspoon fresh green chilli, minced
1/2 teaspoon fresh garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 teaspoon salt
1/4 teaspoon turmeric powder
10-12 medium taro leaves, washed
2 tablespoons oil
1 tablespoon water
In a medium bowl, rub together pea flour, wholemeal flour, margarine, brown sugar and carom seeds. Add water and lemon juice, combine into a paste. Rest at room temperature for 10 minutes or overnight.
Add peanuts, coconut, chilli, garlic, ginger, salt, turmeric and combine. Spread 1 tablespoon of paste onto 1 leaf spreading very thinly. Fold both sides into the middle join of leaf, cover top of folds with another thin spread of paste.
From the bottom, fold up 1-2 inches and continue until you reach the top. Slice into 3cm sized portions.
Heat oil in a large frypan on a medium heat, add slices to cover the bottom of frypan and fry for 2-3 minutes, turn over and add water, fry for a further 4 minutes or until mixture is cooked through. Serve hot.
Eat steamed or try this.
Slice rolls into 6 pieces, heat 1 tablespoon oil in shallow frypan on medium heat, add 2 teaspoon of black mustard seeds for 30 seconds or until popping, add 2 teaspoons of sesame seeds. Add patera pieces and toss gently for 1 minute before serving.
Calories 21, Carbs 4.0 grams, Fat 2.3 grams, Fiber 1.1 grams, Protein 1.8 grams, Saturated Fat 0.7 grams, Sodium 113 milligrams, Sugar 1.1 grams