Spinach Patra

Patra is a Gujarati delicacy traditionally made with colocasia leaves, which are usually available from most Indian/Asian grocery shops. The colocasia leaf is spread with a batter made out of gram flour and a mélange of spices and then rolled up and steamed until it is has solidified. They are cut into 1-1/2 cm slices and you can eat them just as they are, or you can fry them with some tempering and enjoy. If you can’t find colocasia leaves, then use spinach leaves instead like I have done. This is a much easier version of making them. Just add the chopped spinach into the prepared batter and then pour the mixture into a tray and steam. Then slice into small squares and enjoy in the same way.

Ingredients

• 350g Spinach leaves
• 2 1/2 cups of gram flour
• 2 – 3 tbsp. of yoghurt
• 2 tsp crushed garlic
• ½ tsp red chilli powder
• ¼ tsp turmeric
• 2 tsp crushed green chilli
• 2 tsp sugar
• 1 tbsp. oil
• Salt to taste
• 1 1/2 – 2 cups water
• Pinch of soda bicarbonate (optional)
• For tempering
• 2 tbsp. oil
• 1 tsp mustard seeds
• 6-8 curry leaves
• 2 cloves of garlic finely chopped
• 1 tbsp. sesame seeds
• 2 green chili
• 2 tsp desiccated coconut

Instructions

Mix all the above ingredients together except for the spinach to make a medium consistency batter.

Then add the spinach leaves into the mixture and mix well to combine.

Taste and adjust if necessary.

Pour mixture into a greased tray and steam for 20 mins.

Add oil in a small pan and once hot add the mustard seeds and curry leaves.

Once mustard seeds have popped, add in the chopped garlic, sesame seeds and green chilli.

Sauté for a minute and then pour over the patra.

Serve garnished with desiccated coconut alongside a tomato chutney.