Spinach Patra Recipe

Posted On July 18, 2020

Patra or Patrode is a Gujarati delicacy made with Colocasia leaves. After applying gram flour mixture, leaves are rolled and steamed. Thus its process becomes tiring and time-consuming. This week, when I visited my parent’s place, my mom gave me this Spinach Patra recipe. The batter is prepared authentically, but instead of applying and rolling colocasia leaves, it is made just by mixing and breaking spinach with your hands. A very easy Spinach patra recipe with no change in taste.

Prep time: 10 mins

Cook time: 20 minutes

Serves: 3

Ingredients:

250 gm Spinach

1 cup Butter milk

1 tbsp Green chili paste

2 tbsp Sesame seeds(til)

1/2 tsp Carom seeds(ajwain)

1 and 1/2 tsp Chili powder

2 tbsp Coriander powder

1 tsp Turmeric powder

1 tsp Garam masala

1/4 tsp Asafetida

4 tbsp Sugar/ 1/4 cup jaggery

1 tbsp Lemon juice

1/2 tsp Soda

3 tbsp Oil

1 and 1/2 cup Gram flour

1/2 cup Semolina

For tempering:

2 tbsp Oil

1 tsp Mustard seeds

1/4 tsp Asafetida

1 tbsp Sesame seeds

2-3 Dry red chili

1 tsp Grated coconut.

7-8 Curry leaves

Preparation Method:

Take buttermilk in a big bowl. You can also use 1/2 cup curd instead of buttermilk. Sour is more preferable.

Next, add spices into it- Coriander powder, chili powder, turmeric powder, carom seeds, garam masala, sesame seeds, and green chili paste.

Mix them well to get a uniform solution. To it then add lemon, sugar/jaggery, oil and whisk the mixture again.

Add gram flour, semolina and fold them into the above mixture to get the paste-like mixture.

Put baking soda, sprinkle salt to taste and give a stir.

Take a handful of spinach and breaking it with your hands keep mixing in the batter.

Repeat the process until all spinach is blended well in the batter.

Grease the plate of the steamer and pour the mixture into it. Tap it slightly to make the upper surface even.

Transfer the plate to the steamer and cook for 15-20 minutes at high flame. The best way to check that 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.

Let it cool slightly and cut them into pieces.

You can have it as it is by adding raw oil or after tempering it.

For tempering:

Take oil in a pan and add mustard seeds, curry leaves, and asafetida.

Let it splutter and add sesame seeds, dry red chili, desiccated coconut. Sauté it and add pieced Patra in it. Keep stirring and cooking till Patra are heated uniformly.

To make crispy, you can squeeze a half piece of lemon and let it cook for a few more minutes. Serve it and garnish with grated coconut.