July 03, 2018
Makes 10 to 12 slices
8 to 10 colcasia leaves (aka elephant ears)
3 cups chickpea flour
3 tablespoons ginger purée
1 teaspoon ground turmeric
1 teaspoon ajwain
2 teaspoon crumbled fenugreek leaves
1 tablespoon cane sugar
1 teaspoon chili powder
2 teaspoon sea salt
2 tablespoons sesame seeds
4 tablespoons sesame oil
3/4 to 1 cup warm water
Pinch of baking soda
2 to 3 tablespoons sesame oil
Pinch of asafoetida
Few chopped kari leaves
1 teaspoon black mustard seeds
Cilantro and lemon wedges for garnish
Remove and discard the inner center stem from the colcasia leaves.
In a large bowl, mix the chickpea flour, ginger purée, turmeric, ajwain, fenugreek leaves, sugar, chili powder, salt, sesame seeds and sesame oil. The mixture will be crumbly. Add the warm water and baking soda and mix just until the paste is smooth. It should be thick enough to spread onto the leaves but not crumbly, dry, or too watery.
Lay two of the largest leaves flat onto a clean surface making sure there are no gaps between them. Spread with the chickpea paste, lay 2 to 3 smaller leaves on top and repeat. Tuck the edges in and roll the leaves up into a cylindrical parcel. Repeat the process with the remaining leaves.
Lay the patra parcels onto a steam basket and steam them for 15 minutes on low heat. Remove from steam and let them rest until they are no longer hot to the touch. At this point, the patra can be refrigerated and/or frozen.
When ready to serve, slice the patra into 1/2-inch slices. In a large frying pan, heat up the sesame oil, add a pinch of asafoetida, kari leaves, and mustard seeds. Add the sliced patra and sear on both sides for 2 to 3 minutes or until they are slightly golden in color. Serve with a sprinkling of chopped cilantro and fresh lime or lemon wedges to squeeze on top.
Use collards or kale if you cannot find colcasia.
December 02, 2022