Description
A snack spreading sweet-sour paste of chickpea flour, tamarind, and spices on large taro leaves, rolling up, steaming, slicing thin, and frying.
Restaurants serving Patra
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Taro leaves
- Chickpea flour(Besan)
- Tamarind
- Brown sugar(Jaggery)
- Chili powder
- Turmeric
- Cumin
- Mustard seeds
- White sesame
- Salt
- Oil
Instructions
- Mix chickpea flour with tamarind juice, jaggery, chili powder, turmeric, cumin, salt to make a rich paste.
- Spread paste on the back of clean taro leaves, layer a few, roll tightly into a cylinder, steam for ~
- mins.
- Slice cooled steamed roll 1cm thick. Heat oil, temper mustard seeds and white sesame, fry sliced Patra crispy and fragrant on both sides to finish.
Learn more Spice, substitutes, tips
Key spices
Savoriness of white sesame/mustard seeds and tamarind acidity
Substitutes at Japanese supermarkets
Cabbage leaves (substitute for taro leaves like cabbage rolls)
Pairing
Masala Chai、Mint Chutney
Trivia
[Hardcore] Taro leaves contain calcium oxalate causing itchy throats if raw; neutralizing this with tamarind acidity is ancient scientific wisdom. The spiral cross-section is extremely beautiful.
Eating tips & etiquette
[Unique Eating] Pick the roll—crispy outside, chewy inside—with fingers, enjoying the complex sweet-sour and spice taste as a tea snack!
Allergen
Soy, Sesame