Indian Recipes
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Ingredients
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| 1 |
Arbi leaves |
4 |
| 2 |
Gram flour [besan] |
1+ 1/2 cups |
| 3 |
Ginger-green chili paste |
2 teaspoons |
| 4 |
Tamarind pulp or amchur [khatai] |
3 tablespoons |
| 5 |
Cumin powder |
1/2 teaspoon |
| 6 |
Turmeric powder |
1/4 teaspoon |
| 7 |
Mustard seeds |
1 teaspoon |
| 8 |
Coriander powder |
1 teaspoon |
| 9 |
Red chili powder |
1 teaspoon |
| 10 |
Salt |
to taste |
| 11 |
Garam masala |
1/2 teaspoon |
| 12 |
Sesame seeds |
1 teaspoon |
| 13 |
Fresh coconut, grated |
1 tablespoon |
| 14 |
Oil |
3 tablespoons |
| 15 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| Method |
Wash arbi leaves properly.
In a bowl, combine gram flour, ginger-chili paste, tamarind pulp or amchur,
all powdered spices and water to form a thick batter. Now take one arbi leaf,
spread some batter on back side of the leaf, place other leaf over it, spread
some batter over the other leaf, place another leaf over the second leaf, again
spread some batter over the third leaf and roll them together tightly, by
folding their sides. Repeat this process with other 3 leaves. Now steam these
rolls either in steamer or in hot water for 20-30 minutes. Drain and set aside.
When cool, cut them into 1-inch thick slices. Put it in a serving plate.
Heat oil in a pan over medium-high heat, add mustard seeds and sesame
seeds and let it splutter, pour this over paatra, garnish it with coconut and
chopped coriander and serve.
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| Servings -4-5 |
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| Introduction
of the dish |
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Arbi, also known as ghuiyan, are slightly bitter in taste, that's
why we use sour ingredient like tamarind or amchur.
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