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Gujarati Patra अरबी पत्ते की मसालेदार सब्जी Arbi Leaves Sabzi Fried Patra

Gujarati Patra अरबी पत्ते की मसालेदार सब्जी Arbi Leaves Sabzi Fried Patra

Name: Gujarati Patra अरबी पत्ते की मसालेदार सब्जी Arbi Leaves Sabzi Fried Patra
Prep time: PT10-15M
Cook time: PT25-30M
Total time: PT35-45M
Yield: 2-4
Cuisine: Indian
Ingredients: Besan / Gram Flour; Colocassia Leaves; Curd; curry leaves; dry red chilies; fresh coconut; jaggery; tamarind pulp

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After a LOT of requests here's my recipe for the all time favourite Patra. And there's a bonus Arbi Patta sabji too

Prep Time: 10-15 minutes Cook Time: 25-30 minutes

Total Time 35-45 minutes

Servings: 2-4

Cuisine: Indian

Gujarati Patra अरबी पत्ते की मसालेदार सब्जी Arbi Leaves Sabzi Fried Patra Recipe - Ranveer Brar

Ingredients

For Patra Vadi

1 bunch Colocasia leaves, shredded, अरबी के पत्ते

Salt to taste, नमक स्वादअनुसार

½ tbsp Degi red chili powder, देगी लाल मिर्च पाउडर

A pinch of asafoetida, हींग

1 tsp Turmeric powder, हल्दी पाउडर

1 cup Gram flour, बेसन

¼ tsp Carom seeds, अजवाइन

⅓ cup Coriander leaves, finely chopped, धनिया पत्ता

1 ½ cup Prepared Tamarind & Jaggery mixture, तैयार किया हुआ इमली और गुड़ का मिश्रण

Salt to taste, नमक स्वादअनुसार

1 tsp White sesame seeds, सफेद तिल

½ tsp Black peppercorns, crushed, कुटी हुई काली मिर्च

For Batter

2 cups Jaggery water, गुड़ का पानी

2 cups Tamarind pulp, इमली का गूदा

1 tbsp Oil, तेल

4-5 no. Garlic cloves, लहसुन

3 no. Green chillies (less spicy & broken into half) हरी मिर्च

1 inch Ginger (peeled & roughly chopped) अदरक

Salt to taste, नमक स्वादअनुसार

For Fried Patra

2 ½ cups Prepared Tamarind & Jaggery mixture, तैयार किया हुआ इमली और गुड़ का मिश्रण

1 ½ cups Gram flour, बेसन

¼ tsp Carom seeds, अजवाइन

½ tsp Black peppercorns, crushed, कुटी हुई काली मिर्च

½ tbsp Degi red chili powder, देगी लाल मिर्च पाउडर

1 tsp Turmeric powder, हल्दी पाउडर

A pinch of asafoetida, हींग

Salt to taste, नमक स्वादअनुसार

1 ¼ cups Gram flour, बेसन

2 tbsp Oil, तेल

1 tbsp White sesame seeds (for coating) सफेद तिल

1 bunch Colocasia leaves, अरबी के पत्ते

For Gravy

2 tbsp Oil, तेल

2 no. dry Kashmiri red chillies, broken into half, सूखी कश्मीरी लाल मिर्च

½ tsp small Mustard seeds, छोटी राई

¼ tsp Fenugreek seeds, मेथी दाना

2-3 no. Green chillies (less spicy & cut into diagonally) हरी मिर्च

1 inch Ginger (peeled & julienned) अदरक

Prepared curd mixture, तैयार किया हुआ दही का मिश्रण

⅓ cup Water, पानी

Salt to taste, नमक स्वादअनुसार

¼ cup Water, पानी

Fried Patra, तला हुआ पात्रा

For Curd Mixture

1 cup Curd, beaten, दही

1 heaped tbsp Gram flour, बेसन

1 cup Water, पानी

1 heaped tsp Degi red chili powder, देगी लाल मिर्च पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

¼ tsp Coriander powder, धनिया पाउडर

For Tadka

1 tbsp Oil, तेल

½ tsp small Mustard seeds, छोटी राई

A pinch of asafoetida, हींग

1 heaped tsp White sesame seeds, सफेद तिल

1 sprig of Curry leaves, कडी पत्ते

Fried Patra, तला हुआ पात्रा

Other Ingredients

1 tsp Oil for greasing, तेल

2 tbsp Oil for shallow frying, तेल

For Garnish

fresh Coconut, grated, नारियल

Coriander sprig, धनिया पत्ता

Process

For Patra Vadi

In a bowl, add colocasia leaves, salt to taste, turmeric powder, degi red chili powder, a pinch of asafoetida, gram flour, carom seeds, coriander leaves, prepared tamarind & jaggery mixture, salt to taste and mix it well.
Take a steaming mold or plate, grease with oil and pour the prepared mixture.
Spread it evenly,Top it up with some white sesame seeds and crushed black peppercorns.
Transfer it to a steamer and cook it for 12-15 minutes until cooked well on low to medium flame.
Keep it aside to cool down at temperature.
Demold the mixture and cut it into desired shapes.
Heat oil in a non-stick pan, add prepared steamed patra vadi and shallow it on both the sides until crispy and golden brown in color.
Transfer it to an absorbent paper and keep it aside for further use.

For Batter

In a bowl, add jaggery water, tamarind pulp, oil, garlic, green chillies, ginger and salt to taste.
Transfer it to a mixer grinder jar and grind it into smooth paste.
Keep it aside for further use.

For Fried Patra

In a bowl, add prepared tamarind & jaggery mixture, gram flour, carom seeds, crushed black peppercorns, degi red chili powder, turmeric powder, a pinch of asafoetida, salt to taste and give it a good mix.
Add gram flour, oil and make a smooth batter.
Take the cleaned colocasia leaf, placing the vein side up and apply a thin layer of prepared batter.
Place another leaf on top, and repeat the process for 5-6 leaves.
Roll it from the bottom, fold the tips inwards, start to roll upwards and seal the edges tightly.
Apply some batter on the roll, coat it well with some white sesame seeds and transfer it to a greased steaming mold or plate.
Transfer it to a steamer, cover it with the lid and cook for 20-25 minutes until cooked well on low to medium flame.
Transfer to a tray or plate, cut it into the desired shape and keep it aside to cool down at temperature.
Heat oil in a non-stick pan, add prepared steamed patra vadi and shallow it on both the sides until crispy and golden brown in color
Transfer it to an absorbent paper and keep it aside for further use.

For Gravy

In a non-stick kadai, add oil, once it’s hot, add dry kashmiri red chillies, small mustard seeds, fenugreek seeds, green chillies, ginger and saute it for a minute.
Add prepared curd mixture, water, salt to taste and cook it for 5-6 minutes until cooked well.
Add water to adjust the consistency, add fried patra vadi and cook it for a while until it thickens.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with roti or steam rice.

For Curd Mixture

In a bowl, add curd, gram flour, water, degi red chili powder, turmeric powder, coriander powder and give it a good mix.
Keep it aside for further use.

For Tadka

In a pan, add oil, once it’s hot, add small mustard seeds, a pinch of asafoetida, white sesame seeds, curry leaves, fried patra and toss it on high flames for 2-3 minutes.
Transfer it to a serving dish, garnish it with fresh grated coconut and coriander sprig.
Serve hot with chai and green chutney.