Kiddo’s annual summer vacation started last Wednesday. And the very next day, I packed my bags, dumped in all of kiddo’s toys in it and headed home.
My brother, SIL and my two-year old niece, Bhagus, were already here when I reached. Kiddo was really looking forward to playing with Bhagus and has been talking only about her for the past one week.
Bhagus was also looking for ‘anna…anna…anna..’ in the whole house from the day she came.
So happiness was in the air when these two met. A lot of hugging, kissing, excitement and offering of toys to each other happened.
Exactly an hour later, kiddo came to me and said:”I don’t want Bhagus for my cousin!”. I could hear a faint:”Anna docha venda” (translated by her mom as: Don’t give dosa to anna”), sound from the kitchen.
And so the summer vacation started. At moment there is a break since my niece has left for Bangalore. I am looking forward to the events that will take place when she will be back a month later.
Coming to the recipe here, its Patra(or Paatra), an anytime snack made with gram flour and colocasia leaves. This post is under the traditional recipes for Blogging Marathon 27. Check out the others here at the Blogging Marathon page.
Recipe Source: Ribbon’s To Pasta’s
Serves : 4 – 6
- Colocasia leaves : 4
- Gram flour (besan) : 1 cup
- Chilli Ginger paste. : 1/2 tsp
- Chili powder : 1/2 tsp
- Jaggery : 1/2 cup
- Tamarind : 2-3 tbsp
- Prepare the leaves first. Wash the leaves thoroughly and then carefully slice off thick veins, if any,on the backside of the leaf. Make sure not to tear the leaf while doing this.
- Mix everything except the leaves in a big bowl and add water to make a thick paste. Add salt to taste.
- The paste should not be runny, it should be of a dosa batter or cake batter consistency.
- Apply this paste on the backside of the colocasia leaves. You have to fold both the sides by two inches to the centre. Fold two inches from the top. Then roll the leaf into a tight roll, like a Swiss roll.
- Steam for about 8-10minutes till done. Once its cool, slice these. Prepare a tadka of curry leaves, mustard leaves and sesame seeds in about a tablespoon of oil. Add this to the sliced paatra and serve.