Patra For Indian Snacks Recipe
Ingredients:
* 5 to 6 - colocasia leaves
* 1 cups - gram flour
* ï tsp - turmeric powder
* 1 tsp - red chilly powder
* 1 pinch - asafetida powder
* 3 to 4 tbsp - tamarind water
* sugar to taste
* salt to taste
For Tempering:
* 1 tsp - sesame seeds
* ï tsp - cumin seeds
* 2 to 3 tbsp - oil
* 1 pinch - asafetida
For Garnish:
* 2 tbsp - fresh coriander
* 1 tbsp - chopped coriander leaves
Patra For Indian Snacks Method:
Wash and dry leaves colocasia.
Gram flour, turmeric powder, red chilli powder, asafoetida, salt and sugar to taste Make a paste.
Mix well. Add water and tamarind paste.
Leaves and smear some paste evenly on the wrong side of the keep.
Each leaf on top of each other and hold times in a roll.
A steamer, steam, about 20 minutes to roll.
Check by inserting a knife.
He should come out clean. Relax.
Small - Cut into small pieces.
Heat oil in a deep pot, sesame seeds, cumin seeds and add asafoetida.
Add to pan and toss lightly Patras.
Cook for 5 minutes on low flame until crisp.
Garnish with fresh coconut and coriander leaves.
Ingredients:
* 5 to 6 - colocasia leaves
* 1 cups - gram flour
* ï tsp - turmeric powder
* 1 tsp - red chilly powder
* 1 pinch - asafetida powder
* 3 to 4 tbsp - tamarind water
* sugar to taste
* salt to taste
For Tempering:
* 1 tsp - sesame seeds
* ï tsp - cumin seeds
* 2 to 3 tbsp - oil
* 1 pinch - asafetida
For Garnish:
* 2 tbsp - fresh coriander
* 1 tbsp - chopped coriander leaves
Patra For Indian Snacks Method:
Wash and dry leaves colocasia.
Gram flour, turmeric powder, red chilli powder, asafoetida, salt and sugar to taste Make a paste.
Mix well. Add water and tamarind paste.
Leaves and smear some paste evenly on the wrong side of the keep.
Each leaf on top of each other and hold times in a roll.
A steamer, steam, about 20 minutes to roll.
Check by inserting a knife.
He should come out clean. Relax.
Small - Cut into small pieces.
Heat oil in a deep pot, sesame seeds, cumin seeds and add asafoetida.
Add to pan and toss lightly Patras.
Cook for 5 minutes on low flame until crisp.
Garnish with fresh coconut and coriander leaves.
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