Since we don't find some of the Indian ingredients in Brazil I have replaced them with the local ingredients and tried the patra and to my surprise the results were excellent.. the taste is as good as the original.
The leaf I have used is COUVE - a Brazilian green which is wide like cococasia and it served the purpose well.
I have replaced the gram flour with CHICK-PEA FLOUR and CORN FLOUR ( Makki ka ata )
Here is the recipe:
Ingredients:
Arbi Leaves .... 3
Besan / Gram flour ....2 cups
Asafoetida .... !/4 tsp
Ginger green chilli paste .. 1 tsp ( as per your taste)
Red chilli powder ........ 1/2 tsp
Coriander powder ....... 1/2 tsp
Cumin powder .......... 1/2 tsp
Grated jaggery .......... 1 & 1/2 to 2 tbsps
Tamarind pulp .......... 3 tbsps
Baking powder ......... 1/4 tsp
Oil ....................... 1 tbsp
Salt ................... to tatse
Water ............. as much as required to make a thick batter
For Tempering:
Crushed sesame seeds ... 1 tbsp
Mustard seeds .............. 1 tsp
Asafoetida .............. a pinch
Oil .... as required
For Garnishing:
Dessicated coconut
Coriander leaves
Method:
1. Wash the leaves and wipe them with a kitchen towel. With a knofe remove the thick stems.
2. In a large bowl mix the ingredients mentioned in the ingredients list on top, to make a smooth and thick batter of spreading consistency.
3. Place the leaf reverse siide up and spread the batter evenly. Place another leaf on top of this and repeat the procedure. Usually 3 leaves are perfect for one roll.
4. Now roll the leaves carefully to make a thick roll.
5. Place it in a foil wrap and close the edges.
6. Put water in a steamer and place the roll to steam for 10 minutes, turning the side after 5 minutes. (If you don't have a steamer you can make use of a bigger pan by placing a wire mesh and the roll on top of it as shown in the picture)
7. Remove the steamed roll and let it cool. Cut it into slices.
8. In a flat-bottomed pan fry the tempering ingredients and toss the slices carefully.
9 . Place them on the serving platter and garnish with grated coconut and finely chopped coriander leaves.This snack has a unique taste of it's own and can even be served without any chutneys.
Recieved KAABIL-E-TAARIF AWARD in the potluck party event for this recipe, specially for being innovative in making it with Brazilian ingredients due to the non-availability of Indian groceries here.
Potluck Party @ Jagruti's Cooking Odyssey
Sounds so interesting bookmarked will try out
ReplyDeleteThanks Revathi
DeleteVery yummy & healthy snack...
ReplyDeleteShobha, as I always said..You are our guru..what a innovative idea to make patra..if I was in yr place main to kabki haar maan leti :) Your indo-brazil patra looks so tempting and tasty !! Thank you and well done for participating in Potluck Party !!
ReplyDeleteI've a surprise for you :))
That's a sweet compliment Jagruti..Jugaad to karna padta hai .
DeleteI have learnt these tricks ever since we moved abroad to Nigeria.. so many things were not available there
Looks delicious, I make this with the really large spinach leaves it works in same way and tastes like patra.
ReplyDeleteWow.. nice idea.will try that too.
Deletelooks so lip-smacking....
ReplyDeleteSoo tempting Shobha.. Have bookmarked it :-)
ReplyDeleteThanks Nilu
Deleteinteresting recipe..
ReplyDeleteNever had a chance to taste these patras,irresistible and droolworthy.
ReplyDeleteI love these .. you must try them Priya
Deleteirresistible looking patra and very well done too....
ReplyDeleteThanks Nayana
DeleteInteresting and delicious snack.. Looks wonderful..
ReplyDeleteThanks Divya
DeleteShobha the patra looks very yummy.Nice snack.
ReplyDeleteThank u dear
DeleteVery new to me. Loved this delicious and mouthwatering patra. Will try soon.
ReplyDeletetoday's post:
http://sanolisrecipies.blogspot.in/2013/04/peas-spinach-rice-matar-palak-rice.html
Oh you haven't tasted them ever Sanoli.. u must try then
DeleteVery nice substitutions. Thanks for linking.
ReplyDeleteMy pleasure
Delete