Photograph of the finished Patra

India · Lá khoai cuộn hấp Patra

Patra

1 hr 40 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Taro leaves Taro leaves 32 leaves
  • Photograph of Besan chickpea flour Besan chickpea flour 1.1 lb
  • Photograph of Sour tamarind Sour tamarind 4.9 oz
  • Photograph of Palm sugar Palm sugar 2.8 oz
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Mustard seeds Mustard seeds 0.8 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 2.8 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Shredded coconut Shredded coconut 4.9 oz
  • Photograph of Red chilli powder Red chilli powder 1.1 oz

Method

  1. 1 Remove the central vein from the taro leaves and wipe them clean, do not wash them with water.
  2. 2 Mix chickpea flour with tamarind juice, palm sugar, turmeric, and chili powder until you get a thick, creamy paste.
  3. 3 Tamarind juice is not for flavoring but to neutralize the irritating crystals in taro leaves; it should not be discarded.
  4. 4 Place two leaves face down, apply glue, fold the edges inwards, and roll tightly into a tube.
  5. 5 Steam the rolled tubes for 35 minutes, then let them cool completely before slicing them into 2 cm thick rounds.
  6. 6 Sauté mustard seeds in oil, then pour over the slices and sprinkle with roasted sesame seeds and grated coconut.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: steam the taro leaf tubes at low pressure for 15 minutes, then release the pressure naturally for 5 minutes, and let them cool completely before cutting; steps 1–4 and step 6 remain unchanged.

Start cooking