Palak Patra is a simple and easy Gujarati snack made from fresh palak leaves. In Gujarat, it is called Patra whereas in Maharashtra it is referred to as Alu or Aloo Vadi Leaves. Leaves are cleaned and rolled using a gram flour batter prepared with spices, tamarind (Imli), and Jaggery for that sweet and tangy flavors. In this recipe I saw 2 methods of making palak Patra, both are easy to make and you can also make patra in advance and use them for 1 or 2 days if stored in an airtight container in the refrigerator. Do try this recipe today.
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Ingredients
- 250 gram palak - spinach leaves
- 1 cup buttermilk
- 2 tbsp coriander powder
- 1.5 tsp red chili powder
- 1 tsp turmeric powder
- ½ tsp carom seeds - ajwain
- ½ tsp garam masala
- 2 tbsp white sesame seeds
- 1 tbsp green chili paste
- ½ tsp ginger paste
- Salt to taste
- 4 tbsp jaggery
- 1 tbsp tamarind paste
- 3 tbsp oil
- 1.5 besan - gram flour
- ½ semolina - Rava
- ½ tsp baking soda
- For tempering
- 2 tbsp oil
- ½ tsp mustard seeds
- Few curry leaves
- ¼ tsp asafetida
- 1 tsp sesame seeds
- 2 dry red chili
Instructions
- Clean palak leaves by trimming their thick stalks and veins from the bottom side using a knife. Trim all the leaves in this way and keep them aside.
Preparing batter
- Take buttermilk in a big bowl. Next, add spices into it- Coriander powder, chili powder, turmeric powder, carom seeds, garam masala, sesame seeds, green chili paste, ginger paste, and salt to taste. Mix well.
- Now add jaggery, tamarind paste, and oil and whisk the mixture again.
- Add gram flour, and semolina and fold them into the above mixture to get the paste-like mixture. Add the required water to make medium thick consistency of the batter.
- Add baking soda and give a stir.
Preparing patra roll
Method -1
- Take 1-2 Tbsp of Gram Flour Batter and spread evenly on the patra leaf keeping the leaf upside down.
- Place another leaf over it and spread a layer of batter over it.
- Similarly, prepare the 3rd and 4th layers. you can make up to 5 layers.
- To make a roll fold the bottom sides of the leaves. On each fold spread some batter over it. Fold from the sides and roll it tightly.
Method – 2
- Take a handful of spinach and cut it into small pieces and mix in the batter.
- Grease the plate of the steamer and pour the mixture into it. Tap it slightly to make the upper surface even.
Steaming Patra
- Transfer the roll and the plate of pasta to the steamer and cook for 15-20 minutes at high flame.
- The best way to check whether they are cooked or not is to insert a knife in the middle. If it comes clear, Patra is done.
- Switch off the flame and let it rest.
- Cut them into pieces.
Preparing to temper
- In a Pan heat Oil. Add Mustard Seeds (Rai), curry leaves, asafetida, sesame seeds, and dry red chili. Sauté for a minute.
- Put Cut Patra one by one in Pan spreading evenly and cook for 4-5 min on low-med flame till it is crispy.
- Once it is brown and crispy turn it over and cook on another side as well.
- Gujarati palak patra is ready to eat.
Notes
- dry palak leaves completely.
- remove hard veins from big palak leaves with a knife.
- Besan batter should be thicker than Pakora Batter. It should not drip but should be easily spreadable. I have used 1-2 Tbsp more water
- steam palak Patra on a medium-high flame for 20 minutes.
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