Using the leftover mixture from the Beetroot Vada recipe, we used it as a Patra base. Needless to say, it turned out excellent...
Ingredients :
Beetroot vada mixture - see recipe link above
Colocasia (Arbi) leaves - 4 to 5
Oil - for shallow frying
Method :
1. Wash and pat dry the arbi leaves. Place it face down on the counter and carefully trim away the thick back vein.
2. Spread the vada mixture evenly over one leaf and place another leaf on top. Repeat the process with as many leaves as you want to layer with, but bear in mind that too many leaves will make the rolling part difficult; so best to limit it to max 4 leaves.
3. Roll the leaves a bit tightly and hold in place. Place on the steamer plate and steam cook for about 10 minutes. Remove and cool slightly.
4. Cut the roll into 1/2 inch thick rolls. Heat enough oil for shallow frying in a pan and fry the patra slices till golden brown on both sides. Alternately, if you are health conscious you can also brush the rolls with oil and fry in the microwave oven.
5. Drain excess oil and serve as desired.
BEETROOT PATRA
Ingredients :
Beetroot vada mixture - see recipe link above
Colocasia (Arbi) leaves - 4 to 5
Oil - for shallow frying
Method :
1. Wash and pat dry the arbi leaves. Place it face down on the counter and carefully trim away the thick back vein.
2. Spread the vada mixture evenly over one leaf and place another leaf on top. Repeat the process with as many leaves as you want to layer with, but bear in mind that too many leaves will make the rolling part difficult; so best to limit it to max 4 leaves.
3. Roll the leaves a bit tightly and hold in place. Place on the steamer plate and steam cook for about 10 minutes. Remove and cool slightly.
4. Cut the roll into 1/2 inch thick rolls. Heat enough oil for shallow frying in a pan and fry the patra slices till golden brown on both sides. Alternately, if you are health conscious you can also brush the rolls with oil and fry in the microwave oven.
5. Drain excess oil and serve as desired.
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