Pathra originated in GUJARAT and is also made in NORTH KARNATAKA.
Still, both states have different methods and have different ingredients in their recipes.
The HERO of the dish is COLOCASIA LEAF(arabi leaves)Dish looks like pinwheels, very spicy(sweet and sour), soft, and crispy.
- IN NORTH KARNATAKA; They use Rice, Dal, and spices.
- IN GUJRAT; They use Gram flour, Tamarind, Jaggery, and a few spices
Today I will be showing you the recipe from Gujarat
INGREDIENTS NEEDED FOR PATHRA
Table of Contents
- Colocasia leaves-10 numbers
- Gram flour (Besan)-1.5 cups
- Tamarind-1big lemon size, soaked and squeezed for pulp
- Jaggery-2 tablespoon
- Sesame seeds(til)-2 tablespoon
- Red chilly powder-1.5 teaspoon or according to taste.
- Turmeric powder-1/2 teaspoon
- Dhaniya(coriander powder)-1 tablespoon
- Roasted cumin powder(jeera)-1teaspoon
- Table salt-1teaspoon or less according to taste
- Water-enough to make a thick paste
FOR GARNISHING AND SHALLOW FRYING(after cooking)
- Oil -3-4 tablespoons
- Til-1 tablespoon
- Asafoetida(hing)-1-2 pinch according to its strength
- curry leaves -optional
PREPARATION NEEDED FOR PATHRA
Wash the colocasia leaves nicely and remove the stem and hard veins from the leaves with the help of a paring knife. Keep aside.
- Soak tamarind and take out the pulp.
- Soak the Jaggery in 1/4 cup of water and strain.
- Take a mixing bowl. Add tam pulp and jaggery water to it.
- Mix all dry ingredients ie; Red chilly powder, Dhaniya powder, Roasted Jeera powder
- Turmeric powder 1 tablespoon till and Salt.
- Now put gram flour and mix with a whisk or a spoon so that no lumps are formed and the batter gets a smooth consistency.
- The batter should be neither too thin nor too thick. It should be easy for spreading.
- Taste the batter and balance its sweetness, sourness, salt, and spices at this stage.
MAKING THE ROLL OF LEAVES USING BATTER AND ROLLING
- Now take the leaf and keep it reverse so that the nice side goes down.
- Apply the batter evenly with the help of a brush or spatula or even you can do it with your hand.
- Keep one on the other at least 5 leaves.
- Fold it like an envelope folding all the extra projections.
- Now roll it tightly like a log.
- Now it is ready to go in a steamer.
steaming of pathra:-
- Cover and steam for about 15 minutes After 15 minutes THE LEAF COLOUR CHANGES
- You can see that it is cooked. Cool it completely and then cut with the help of a knife to 1/4-inch thick slices.
- It can be consumed in this stage also but if you shallow cook it becomes yummy
- Take a shallow fry pan. Heat it.
- Put 4 to 5 tablespoons of oil, when hot add mustard, and when done add til and arrange the cut pieces of pathra in the pan (flat) so that all the pieces are equally cooked.
- After 3-4 mts( on a low flame)cooking, turn all the pieces upside down.
- Again if you want it to be a little more crispy, sprinkle little oil on them and repeat the procedure.
- GUJRATI PATHRA IS READY TO EAT AND RELISH
- NOTE; There are 2 types of colocasia leaves. One is light and the other is darker one.
- select a lighter one, it tastes better.
few more recipe links that you may like are:
https://padmas-navaruchi.in/2020/06/palak-fritters-pakoda/
https://padmas-navaruchi.in/2021/06/cucumber-flavored-masala-idly/
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