Name: Gujarati Crispy Patra Bites
Prep time: 30 min
Cook time: 20 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 Colocasia Leaves, arbi ke patte, medium-sized, washed, and thick veins removed; 1 cup Gram Flour, besan, finely sifted; 2 tbsp Tamarind Paste, thick extract, neutralizes the itchiness of the leaves; 2 tbsp Jaggery Powder, provides the signature sweet balance; 1 tsp Red Chilli Powder; ½ tsp Carom Seeds, ajwain, rubbed between palms; 1 tbsp Sesame Seeds, white til, divided for batter and garnish; 1 tsp Salt, to taste; 3 tbsp Cooking Oil, for shallow pan-frying

1 hr 5 mintotal

50 min hands-on15 min hands-off

Prep 30 min · Cook 20 min

Serves: 2
Difficulty: Hard
Spice: Medium

Add to your week

Ingredients

4Colocasia Leavesarbi ke patte, medium-sized, washed, and thick veins removed
1 cupGram Flourbesan, finely sifted
2 tbspTamarind Pastethick extract, neutralizes the itchiness of the leaves
2 tbspJaggery Powderprovides the signature sweet balance
1 tspRed Chilli Powder
½ tspCarom Seedsajwain, rubbed between palms
1 tbspSesame Seedswhite til, divided for batter and garnish
1 tspSaltto taste
3 tbspCooking Oilfor shallow pan-frying

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

Prepare the spiced batter: In a bowl, whisk together the sifted gram flour, tamarind paste, jaggery powder, red chilli powder, carom seeds, half of the sesame seeds, and salt.
Add water gradually while whisking to form a thick, sticky, spreadable paste. It should not be runny at all.
Place the largest colocasia leaf face down (vein side up) on a flat, clean surface. Spread a thin, even layer of the gram flour batter over the entire leaf.
Place a second leaf over the first one, pointing in the opposite direction. Apply another layer of batter. Repeat this stacking and spreading process for all 4 leaves.
Fold the left and right edges of the stacked leaves inwards slightly, then tightly roll the leaves from the bottom to the top into a firm cylindrical log. Seal the edge with a dab of batter.
Place the roll in a steamer and steam for 15-20 minutes on medium heat until the gram flour is cooked and the leaves darken and become tender. Remove and let it cool completely.
15–20 min
Once totally cooled and firm, use a sharp, lightly oiled knife to cut the log into 1/2-inch thick slices (pinwheels).
Heat cooking oil in a wide, flat pan over medium heat. Arrange the sliced patra pinwheels in the pan in a single layer.
Pan-fry the slices slowly until the bottom becomes deeply golden and delightfully crispy. Flip gently and crisp the other side.
Sprinkle the remaining sesame seeds over the crisp slices in the final minute of frying so they toast slightly. Remove and serve hot.

How to tell it's done

Visually striking spiraled layers boasting an exceptionally crunchy outer perimeter that yields to a dense, chewy, sweet, sour, and spicy center.

Getting it right

Tip

The tamarind and jaggery are essential. They give the dish its Gujarati sweet-and-sour flavour, and the tartness also breaks down the calcium oxalate in the leaves that would otherwise irritate the throat.

What to serve it with

An elite tea-time starter. Serve the crispy pinwheels hot, garnished with fresh coriander, alongside a steaming cup of Masala Chai and Green Chutney.

Aloo Tikki Chaat

Aloo tikki chaat crisps potato patties and buries them under chutney, yoghurt and sev.

1 hr 35 minvegetarian

Aloo Tikki (Stuffed)

Stuffed aloo tikki hides a spiced chana dal filling inside the potato patty.

1 hr 40 minvegan

Amritsari Fish Fry

Amritsari fish fry coats fish in a gram flour and carom seed batter, fried until the crust is thick and rough.

55 minpescatarian

Apollo Fish

Apollo fish fries battered fish and tosses it in a yoghurt and curry leaf masala, a Hyderabadi club dish.

1 hrpescatarian

Awadhi Beetroot Galouti Kebab

Beetroot galouti kebab uses the Awadhi method on beetroot, ground fine and bound with roasted gram flour so it melts on the tongue.

35 minvegetarian

Awadhi Subz Mewa Seekh

Subz mewa seekh shapes vegetables and nuts onto skewers, the Awadhi vegetarian answer to a seekh kebab.