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We hope you got benefit from reading it, now let’s go back to patra with green chutney recipe. You can cook patra with green chutney using 17 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Patra with Green Chutney:
- Prepare 15-20 medium sized Arbi patta or Colocasia leaves
- Take 3-4 tablespoon Besan or Chana Atta
- Use 1 tablespoon Rice Flour
- Provide 1 spoon Ginger and Green Chilli Paste
- Take 3 spoons full of Tarmind pulp
- Use Pinch hing
- You need Half teaspoon Haldi
- Get Half teaspoon Kashmiri Red Chilli Powder
- Take Half teaspoon Dhaniya Powder
- Provide Half teaspoon Garam Masala
- Get Half teaspoon Bhuna Jeera Powder
- Prepare to taste Salt
- Provide For Tempering
- You need 2 tablespoon Oil
- Provide 1 spoon Rai or Mustard Seeds
- Provide 10-15 leaves Curry Patta leaves
- Provide 1 spoon White Til
Instructions to make Patra with Green Chutney:
- Wash Each and Every Patta throughly in Running water. Then dry them with clean cloth. Now Take a Bowl. Put Besan and add rice flour, ginger and chilli paste, haldi, Red Chilli, Dhaniya Powder, garam Masala, jeera powder, hing, salt. Now slowly add Tarmind pulp and mix well. Add little water if required to make the paste. Consistency of the paste should be thick.
- Now Take the patta and remove the stem from middle and cut the Patta into two halves. Do the same for all the pattas. Take one patta and apply then little paste on the patta. Keep another patta above it and apply paste on that too..likewise do the same till 5 to 6 patta. Now roll the patta slowly and keep aside. Similarly make other rolls.
- Now put all the rolls in the steamer and steam it for 15 to 20 mins. After 20 mins check if done or not with knife. If knife comes out smooth without Masala sticking on it the it is done. Otherwise steam for 5 more mins. Now allow these rolls to cool down.
- After cooling now cut the paatra rolls in one inch. Take a fry pan. Put little oil and put mustard seeds. Let it crackle. Add curry leaves. Now put the pieces of paatra and saute them well. Add white til and coriander leaves. And take them in serving plate or bowl and serve them hot with green chutney.
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