Serves:4
Preparation time:45min
Ingredients:
1cup Besan flour
4 tbsp brown sugar or jaggery
4 tbsp chilli powder
1 tsp salt
1/2 cup tamarind juice ( Gooseberry size tamarind soaked in water)
1 tsp cumin seeds, crushed
2 tbsp lemon juice
2 tbsp oil
pinch of asafoetida
1 tsp mustard
1 tsp cumin seeds
1 tsp sesame seeds
3 tbsp grated coconut
6 collard greens
Method:
- Combine first 9 ingredients and make it thin paste.
- Place the leaf upside down on a flat work surface and leaf tip should be away from you.
- Apply thin layer of paste all over the leaf.
- Place another leaf upside down over the paste and apply thin paste on it.
- Repeat the same with another leaf.
- Fold in the edges left, right and the one towards you and roll it tightly, towards the leaf tip.
- Seal the edge with paste.
- Steam it in the cooker for 40 min. and allow it to cool completely.
- Cut it horizontally into 1/2" thick slices.
- Heat oil, add mustard seeds, cumin, sesame seeds and coconut and roast it.
- Cook the patra in the remaining oil until it turns golden brown.
- Now mix the patra with tadka and serve hot.