PUMPKIN LEAVES PATRA

We make Patra with aloo leaves also known as Colacasia leaves, arbi leaves etc.  In Malayalam, we call it as Chembu Elai.  With this leaves, we make pulikootu, masiyal etc.

Patra is a Gujarati snack item made with this leaves and is quite tasty.  However, it is popular in Maharashtra also known as Alu Vadi.  it is made with spicy besan batter and tossed with sesame seeds and mustard seeds.   We can either deep fry or tava fry and serve it as it is or with chutneys, sauce etc.

Similarly, I tried the patra with Pumpkin leaves and turned out very nicely though it was my first attempt to make this today.

Most of the people are not aware that the pumpkin leaves are edible and can make various dishes out of it because it is not easily available in cities.  These are available in villages and village people make various dishes out of this and also with payar leaves (chowli leaves).  

 This snack can be served at any time.  After steaming, cool it and keep it in fridge,  you can use it within 2 days.  It remains in fridge for a week but I prefer to finish it off as soon as it is made.

Now let us look at the recipe :

Ingredients:

8 big leaves of pumpkin

1 cup gram flour (besan)

2 tbsp tamarind pulp

1 tbsp grated jaggery

1 tsp chilli powder

1 tsp ginger garlic paste (optional)

¼ tsp turmeric powder

¼ tsp ajwain

¼ tsp hing powder

Salt as required

Method:

Step 1

Take little water and put the jaggery in it.  Press hard with your hands to melt the same.  It will easily get dissolved as we have grated the same.

Step 2

Thoroughly wash the leaves in salt water, remove excess water. Pat dry with a cloth.

Step 3

In a mixing bowl, mix all the ingredients.  Add water little by little to make a paste of the gram flour.  Check the salt and spice and if need, add.   Add the spice according to your requirement. Your paste is ready for the patra.

Step 4

Spread one leaf.  Take out some paste, and apply with your hands on the back side of the leaf.  Leaf of the edge facing yourself one and the second one on opposite direction.  In this manner apply the paste keeping the leaf one after the other.  Fold the sides little bit.  Start rolling the same from the top side to bottom.

Step 5

Heat water in kadai.  Keep a plate with holes in it.  Place the rolled patra on the plate and steam  the same on medium flame till it is cooked.  When it is cooked, the colour  of the leaf slightly changes.  Switch off gas and allow to cool.

Step 6

Slice the parta and deep fry the same or shallow fry on tava.

Temper with mustard seeds and sesame seeds (white) with bit of hing powder.  You can also garnish with grated coconut.

How to serve:

Serve hot with sweet chutney, green chutney or sauce as you prefer.

Note:  You can also add some cumin powder and coriander powder, garam masala  in the batter if you wish.

 I HOPE YOU WILL ENJOY THIS DISH. THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.