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We hope you got insight from reading it, now let’s go back to patra with green chutney recipe. To cook patra with green chutney you need 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Patra with Green Chutney:
- You need 15-20 medium sized Arbi patta or Colocasia leaves
- Prepare 3-4 tablespoon Besan or Chana Atta
- Use 1 tablespoon Rice Flour
- Take 1 spoon Ginger and Green Chilli Paste
- Use 3 spoons full of Tarmind pulp
- Prepare Pinch hing
- Take Half teaspoon Haldi
- Provide Half teaspoon Kashmiri Red Chilli Powder
- Use Half teaspoon Dhaniya Powder
- Provide Half teaspoon Garam Masala
- Prepare Half teaspoon Bhuna Jeera Powder
- Get to taste Salt
- Take For Tempering
- You need 2 tablespoon Oil
- Take 1 spoon Rai or Mustard Seeds
- Provide 10-15 leaves Curry Patta leaves
- Take 1 spoon White Til
Instructions to make Patra with Green Chutney:
- Wash Each and Every Patta throughly in Running water. Then dry them with clean cloth. Now Take a Bowl. Put Besan and add rice flour, ginger and chilli paste, haldi, Red Chilli, Dhaniya Powder, garam Masala, jeera powder, hing, salt. Now slowly add Tarmind pulp and mix well. Add little water if required to make the paste. Consistency of the paste should be thick.
- Now Take the patta and remove the stem from middle and cut the Patta into two halves. Do the same for all the pattas. Take one patta and apply then little paste on the patta. Keep another patta above it and apply paste on that too..likewise do the same till 5 to 6 patta. Now roll the patta slowly and keep aside. Similarly make other rolls.
- Now put all the rolls in the steamer and steam it for 15 to 20 mins. After 20 mins check if done or not with knife. If knife comes out smooth without Masala sticking on it the it is done. Otherwise steam for 5 more mins. Now allow these rolls to cool down.
- After cooling now cut the paatra rolls in one inch. Take a fry pan. Put little oil and put mustard seeds. Let it crackle. Add curry leaves. Now put the pieces of paatra and saute them well. Add white til and coriander leaves. And take them in serving plate or bowl and serve them hot with green chutney.
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