Patra Leaf:
Patra leaf, also known as colocasia leaf, taro leaf, or arbi leaf, is widely used in Indian cuisine, particularly in Gujarat and Maharashtra. The leaves have a unique flavor and are often used to make a variety of dishes.
How to Use Patra Leaves:
- Selection: Choose fresh, tender, and medium-sized leaves without any blemishes.
- Preparation: Wash the leaves thoroughly. Remove the central thick vein from each leaf to make them easier to roll and cook.
- Cooking: Patra leaves are typically used to make rolls which are then steamed, fried, or curried.
Recipes Using Patra Leaves:
1. Patra (Alu Vadi)
Ingredients:
- 10-12 large patra leaves
- 1 cup gram flour (besan)
- 2 tablespoons rice flour
- 2 tablespoons tamarind paste
- 1 tablespoon jaggery (grated)
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- Water (as needed)
- For tempering: oil, mustard seeds, sesame seeds, asafoetida (hing), curry leaves
Instructions:
- Prepare the Batter: In a bowl, mix gram flour, rice flour, tamarind paste, jaggery, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Add water gradually to form a smooth, thick paste.
- Prepare the Leaves: Wash and pat dry the leaves. Remove the thick veins carefully.
- Apply the Batter: Spread the batter evenly on the back side of each leaf. Place another leaf on top and apply more batter. Repeat this process for 3-4 leaves.
- Roll the Leaves: Carefully roll the stacked leaves tightly. Secure the roll by tying it with a thread if necessary.
- Steam the Rolls: Steam the rolls for about 20-30 minutes until cooked. A knife inserted should come out clean.
- Slice the Rolls: Let the rolls cool slightly, then cut them into slices.
- Tempering: Heat oil in a pan. Add mustard seeds, sesame seeds, asafoetida, and curry leaves. Add the patra slices and fry until they are golden and crisp.
- Serve: Serve hot as a snack or side dish.
2. Taro Leaf Curry
Ingredients:
- 10-12 patra leaves
- 1 cup grated coconut
- 2 green chilies
- 1 inch ginger piece
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 tablespoon tamarind paste
- Salt to taste
- 2 tablespoons oil
Instructions:
- Prepare the Leaves: Wash and cut the leaves into pieces.
- Make the Paste: Grind grated coconut, green chilies, ginger, and cumin seeds into a paste.
- Cooking: Heat oil in a pan. Add mustard seeds and let them splutter. Add the cut leaves and sauté for a few minutes.
- Add Paste and Tamarind: Add the coconut paste and tamarind paste. Mix well.
- Cook: Add water as needed and salt to taste. Cover and cook until the leaves are tender and the curry has thickened.
- Serve: Serve hot with rice or roti.
Tips for Cooking with Patra Leaves:
- Ensure to cook the leaves thoroughly as raw or undercooked taro leaves can cause irritation due to their calcium oxalate content.
- Balance the flavors of sweet, spicy, and tangy to enhance the taste of the dishes.
- Experiment with different tempering and spice combinations to suit your palate.
Enjoy exploring these traditional recipes with patra leaves!