Serves: 8 servings
This recipe is made with taro leaves, which are not easily available in Indian grocery stores. If you find it use it otherwise use collard greens or chard.
- 1 bunch collard greens
- 2 cups chickpea flour
- 3 teaspoons salt or to taste
- 5 teaspoons sugar or to taste
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
- 1 teaspoon garam masala
- ⅛ teaspoon clove powder
- 2 teaspoons green chili, minced
- 3 teaspoons ginger, minced
- 1 teaspoon garlic, minced
- 1 ½ cups water or more
- Juice of 1 lemon
- 2 tablespoons chopped cilantro, for garnish
- 2 tablespoons shredded unsweetened coconut, for garnish
- 3 tablespoons oil
- ½ teaspoon fenugreek seeds, optional
- 1 teaspoon mustard seeds
- 2 teaspoons sesame seeds
- ⅛ teaspoon asafetida
- Wash collard greens and drain water as much as possible. Dry each leaf with paper towel. Cut each leaf from each side of stem, discarding the stems. Make three piles of half leaves, big, medium and small. Cover with kitchen towel while you make chickpea flour paste.
- Make paste: Combine chickpea flour, dry spices, salt and sugar in a medium mixing bowl. Add green chili, ginger, garlic and lemon juice. Gradually add water and make a thick paste.
- On a flat surface, spread a big size half leaf and generously spread chickpea paste on the leaf with a hand or a spatula. Add a medium size half leaf on top of paste. Spread chickpea paste on the leaf. Take a small size half leaf, put on top of paste and spread chickpea paste on the leaf. Fold about 1 inch of left and right side of leaves inside (the paste side). Spread chickpea paste on the folds to tightly seal them. Tightly roll the leaves to resemble a small cylinder. Repeat the process until all the half leaves are used. If there are small pieces of leaves, you can spread it out on larger leaves and seal it with paste before rolling out. Try to make a roll with at least two half leaves. You will get 15-18 rolls.
- In a steamer pan, arrange the rolls in a single layer. If all the rolls do not fit, let the first layer steam for 5 minutes and then stack remaining rolls. Steam the rolls for 25 to 30 minutes or until rolls are fully cooked. Let it cool down for 30 to 40 minutes. After this the rolls can be frozen. First freeze on a baking sheet, leaving some space in between, then put in a zip lock bag. Before using them thaw them for 1 to 2 hours.
- Cut the rolls into ¾ inch wide pieces. Heat oil in a wok or a frying pan. Add fenugreek seeds and let it sizzle. Add mustard seeds and let it sizzle. Add asafetida and sesame seeds. Immediately add the rolls and stir everything. Let Patra heat on low heat until the bottom layer is golden brown, stirring few times. Garnish with cilantro and coconut flakes. Serve warm as an appetizer or a side dish.