Makai Bharit Pattarwade
by Radha Hoizal
30 Jun 2011
This recipe has been viewed 3351 times
These are patras with a variation in the filling of corn paste and other routine masalas.
Makai Bharit Pattarwade recipe - How to make Makai Bharit Pattarwade
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
8 to 10 no.s colocasia leaves
1 cup white corn (makai ke dane) kernels
1 tbsp besan (bengal gram flour)
1 tsp chilli powder
salt to taste
1 1/2 tsp sugar
1 tsp garam masala
2 no.s green chillies
2 tsp chopped coriander (dhania)
1 tsp ginger (adrak) paste
1/2 tsp turmeric
3 tsp tamarind (imli) pulp
For The Tempering
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
1 tsp white sesame seeds (til)
For The Garnish
3 tsp grated fresh coconut
Method
- Method
- In a mixer jar,grind all the ingredients to a fine paste except besan,colocasia leaves and tamarind pulp and keep aside.
- Wash the colocasia leaves with clean water and remove the extra thick nerves.
- Spread a leaf on the platform and brush with 1/2 a tsp of tamarind pulp.
- Now spread 2-3 tsp of corn mixture evenly on the leaf.
- Place an another leaf and again brush with tamarind pulp and spread the corn mixture.
- Place one more leaf and repeat the same procedure.
- Roll this tightly and seal with a toothpick.
- Repeat the same procedure for the remaining leaves to make more patras.
- Place these sealed patras in steamer and steam for 8-10 minutes.
- Remove and cut to slices.
- In a kadhai,put 3 tbsp of oil and put mustard seeds,
- After they crack put hing,sesame and saute till sesame turns pink.
- Put the sliced patras and saute in a medium flame for 5 minutes.
- Garnish with grated fresh coconut and serve.
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