Patra bhajia is made with patra leaves. These leaves may seem useless but Indian cuisine has incorporated these leaves with such exotic spices that these leaves serve a tempting taste to the taste buds. The recipe of making patra bhajia is as following.
- Twenty patra leaves (big in size)
- One tablespoon grated coconut
- Fresh coriander leaves
- One teaspoon sesame seeds
- Half teaspoon mustard seeds
- Half teaspoon grounded coriander
- Two tablespoons oil
- Salt as per taste
- One teaspoon cumin seeds (crushed)
- One teaspoon red chili powder
- One cup gram flour (besan)
- Half cup imli ka gooda (tamarind water)
Wash the leaves and cut out their thick veins. Mix salt, cumin seeds, red chili powder, besan and tamarind water together. Take one leaf and apply a decent amount of the besan mixture over it. Keep another leaf and do the same procedure. Keep three leaves more in the same manner. Then roll them to form a thick big sized roll. Lock it with thread. Make rolls of the remaining leaves as well. Now take a big pan and boil water in it. Keep all leaves in the steel strainer and place it at the top of water. Let the rolls cook in steam for forty minutes. Now cut the thick slices of all the rolls. Fry them in less oil. Heat one tablespoon o oil and cook grated coconut, sesame seeds, mustard seeds and grounded coriander and top the slices with it. Garnish with fresh coriander leaves and serve patra bhajia.