Patra

Patra is one of well known Gujarati farsan. Very popular among gujaratis and non-gujaratis as well. Parta is made in many ways either steamed or shallow fried. Parta also known as aloo vadi in marathi is termed as elephant leaves or colocasia in english. Leaves are generally 5 to 6 inches long. Parta has to prepared with some acid ingredient like lemon or tamarind to dissolve chemical present in it called calcium oxalate monohydrate else it gives itchy feeling in mouth. I know its too much of gyaan, but it also has great health benefit. It's highly rich in antioxidant, good for skin:)

Ingredients:

Patra leaves - 10 to 12

For batter:

Besan flour  2 cup
Rice flour 1 cup
wheat flour 2 tbsp
jower flour  2 tbsp(optional)
Tamarind pulp - 4 tbsp
Jaggary 1/2 cup
Salt to taste
garam masala 1 tsp
Turmeric powder 1 tsp
Chilli powder 2 tsp
Chilli ginger paste 1 1/2 tbsp
Sodium bicarbonate 1/4 tsp

Oil 3 tbsp to shallow fry.

Method:

1. First we have to prepare batter to roll patras. For that make all of above ingredients to make batter. Batter should be thick like shown in pic below. Add 1 tbsp oil.                                                                                    
   
2.  Now we have to roll partras. First wash each leaves of parta and dry it with cloth. Also clean your platform table or you can also use back side of big dish to roll patras.
3. Starts applying batter on patras as shown below stepwise.                      
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
4. Roll it and keep aside.
5. I am going to shallow fry patras today, for that take a pan and add oil. Cut patra rolles in to half and put them in to pan. Sprinkle around 2 tbsp water and cover the pan. Let it cook on one side till colour of patra changes to brown. It will take around 10 mins.
6. Now turn patras upside down, again sprinkle 2 tbsp water and let it cook for another 15 mins.
7. Patras will be nicely cooked with both sides having crunchy taste. It taste best with chai and green chutney.