Patra Leaf, Mara kesu 10 Nos
Patra Leaf, Mara kesu 10 Nos
Patra Leaf, Mara kesu 10 Nos
Patra Leaf, Mara kesu 10 Nos
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Patra Leaf, Mara kesu 10 Nos

Rs. 190.00
Rs. 190.00
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Patra Leaf: Overview

Patra Leaf, also known as Alu Bhokra or Colocasia leaf, is the leaf of the Colocasia plant, which is widely used in various cuisines, particularly in Indian cooking. The leaves have a distinct taste and are versatile, often used in savory dishes, snacks, and curries.

Health Benefits of Patra Leaf

  1. Nutrient-Dense: Rich in vitamins A, C, and various B vitamins, along with essential minerals like calcium, iron, and potassium.
  2. High in Fiber: Aids digestion and helps in maintaining a healthy gut.
  3. Anti-Inflammatory Properties: Contains compounds that may reduce inflammation in the body.
  4. Rich in Antioxidants: Helps combat oxidative stress and supports overall health.
  5. Bone Health: The calcium and phosphorus in Patra leaves contribute to bone strength and density.

Nutritional Value of Patra Leaf (per 100g approx.)

  • Calories: 70 kcal
  • Protein: 4 g
  • Carbohydrates: 12 g
  • Dietary Fiber: 3 g
  • Fats: 0.5 g
  • Vitamins: A, C, and several B vitamins
  • Minerals: Calcium, iron, magnesium, and potassium

How to Eat Patra Leaf

Patra leaves can be consumed in various forms:

  • Cooked: Used in curries, soups, or steamed dishes.
  • Stuffed: Rolled with a spiced filling and then steamed or cooked.
  • Raw: Young leaves can be used in salads after proper preparation.

5 Indian Recipes Using Patra Leaf

1. Patra (Stuffed Patra Rolls)

Ingredients:

  • 6 Patra leaves
  • 1 cup gram flour (besan)
  • 2 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp sugar
  • Salt to taste
  • 2 tbsp lemon juice
  • Water (as needed)

Instructions:

  1. Prepare Leaves: Wash and pat dry the Patra leaves.
  2. Make Filling: In a bowl, mix gram flour, ginger-garlic paste, turmeric, red chili powder, sugar, salt, and lemon juice. Add enough water to make a smooth paste.
  3. Spread Filling: Spread the mixture evenly on each Patra leaf.
  4. Roll Leaves: Roll the leaf tightly and secure it with a string or toothpick.
  5. Steam: Steam the rolls for about 30 minutes. Allow them to cool, slice, and serve with chutney.

2. Patra Leaf Curry

Ingredients:

  • 4 Patra leaves (chopped)
  • 1 onion (chopped)
  • 2 tomatoes (chopped)
  • 1 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • Salt to taste
  • 2 tbsp oil

Instructions:

  1. Sauté Onions: Heat oil in a pan and sauté chopped onions until golden.
  2. Add Tomatoes: Add ginger-garlic paste and cook for a minute. Then, add chopped tomatoes, turmeric powder, and salt. Cook until tomatoes are soft.
  3. Add Leaves: Add chopped Patra leaves and cook for another 10-15 minutes.
  4. Finish: Stir in garam masala and serve hot with rice or roti.

3. Patra Leaf Pakora

Ingredients:

  • 6 Patra leaves
  • 1 cup gram flour (besan)
  • 1 tsp ajwain (carom seeds)
  • 1 tsp red chili powder
  • Salt to taste
  • Water (as needed)
  • Oil (for frying)

Instructions:

  1. Prepare Leaves: Wash and dry the Patra leaves.
  2. Make Batter: In a bowl, mix gram flour, ajwain, red chili powder, and salt. Add water to make a batter.
  3. Coat Leaves: Dip each Patra leaf into the batter, coating well.
  4. Fry: Heat oil in a pan and fry the coated leaves until golden brown.
  5. Serve: Serve hot with chutney.

4. Patra Leaf Rice

Ingredients:

  • 1 cup cooked rice
  • 2 Patra leaves (finely chopped)
  • 1 onion (chopped)
  • 1 green chili (slit)
  • 1 tsp mustard seeds
  • Salt to taste
  • 2 tbsp oil

Instructions:

  1. Prepare Mustard Seeds: Heat oil in a pan, add mustard seeds, and let them splutter.
  2. Sauté Onions: Add chopped onions and green chili, sautéing until onions are translucent.
  3. Add Leaves: Add chopped Patra leaves and cook for 5 minutes.
  4. Mix Rice: Add the cooked rice and salt, mixing well. Cook for another 2-3 minutes.
  5. Serve: Serve hot.

5. Patra Leaf Chutney

Ingredients:

  • 4 Patra leaves
  • 1 cup fresh coconut (grated)
  • 2 green chilies
  • 1 tsp cumin seeds
  • Salt to taste
  • Water (as needed)

Instructions:

  1. Blend Ingredients: In a blender, add Patra leaves, grated coconut, green chilies, cumin seeds, and salt.
  2. Make Chutney: Blend until smooth, adding water as needed to achieve desired consistency.
  3. Serve: Serve as a side with snacks or meals.

5 Non-Indian Recipes Using Patra Leaf

1. Patra Leaf Salad

Ingredients:

  • 4 Patra leaves (finely sliced)
  • 1 cucumber (diced)
  • 1 bell pepper (diced)
  • 1/4 cup red onion (sliced)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions:

  1. Combine Ingredients: In a bowl, combine sliced Patra leaves, cucumber, bell pepper, and red onion.
  2. Dress Salad: Drizzle with olive oil and lemon juice, then season with salt and pepper.
  3. Serve: Toss well and serve chilled.

2. Patra Leaf Quiche

Ingredients:

  • 1 pie crust (store-bought or homemade)
  • 4 Patra leaves (chopped)
  • 1 cup milk or cream
  • 2 eggs
  • 1 cup cheese (grated)
  • Salt and pepper to taste

Instructions:

  1. Preheat Oven: Preheat the oven to 375°F (190°C).
  2. Mix Filling: In a bowl, whisk together milk, eggs, salt, and pepper.
  3. Assemble Quiche: Spread chopped Patra leaves and cheese evenly in the pie crust. Pour the egg mixture over the leaves and cheese.
  4. Bake: Bake for 30-35 minutes until set and golden. Let cool slightly before slicing.

3. Stuffed Patra Leaf Wraps

Ingredients:

  • 4 Patra leaves
  • 1 cup cooked quinoa or rice
  • 1/2 cup black beans (cooked)
  • 1/4 cup corn (cooked)
  • 1 tsp cumin powder
  • Salt to taste

Instructions:

  1. Blanch Leaves: Blanch Patra leaves in boiling water for a minute to soften.
  2. Mix Filling: In a bowl, mix quinoa or rice, black beans, corn, cumin powder, and salt.
  3. Fill Leaves: Place a spoonful of the filling on each leaf and roll tightly.
  4. Steam: Steam the wraps for 10-15 minutes.
  5. Serve: Serve with a dipping sauce.

4. Patra Leaf and Chickpea Stew

Ingredients:

  • 4 Patra leaves (chopped)
  • 1 can chickpeas (drained and rinsed)
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions:

  1. Sauté Onion and Garlic: In a pot, sauté onion and garlic until fragrant.
  2. Add Leaves: Add chopped Patra leaves and cook for 2-3 minutes.
  3. Add Chickpeas: Add chickpeas and vegetable broth, bringing to a boil.
  4. Simmer: Simmer for 15-20 minutes, seasoning with salt and pepper.
  5. Serve: Serve warm.

5. Patra Leaf Pasta

Ingredients:

  • 250g pasta (of your choice)
  • 4 Patra leaves (chopped)
  • 2 cloves garlic (minced)
  • 1/4 cup cream
  • 1/2 cup grated cheese
  • Salt and pepper to taste

Instructions:

  1. Cook Pasta: Cook pasta according to package instructions. Drain and set aside.
  2. Sauté Garlic: In a pan, sauté minced garlic until fragrant.
  3. Add Leaves: Add chopped Patra leaves and cook until wilted.
  4. Mix with Pasta: Add cooked pasta, cream, cheese, salt, and pepper. Mix well.
  5. Serve: Serve hot, garnished with extra cheese if desired.

These recipes showcase the versatility of Patra leaves, highlighting their use in both Indian and non-Indian cuisines. Enjoy experimenting with this nutritious and flavorful ingredient!

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