#AFN2014 says Nice will give this one a try. #Shivaaydelights
“Patra is a popular vegetarian dish in the West region of India. It is known as aluchya vadya in Marathi, patra in Gujarati, and patrode in the Konkan region of India. Its main ingredient is crushed chickpeas, wrapped in the leaf of the taro plant” (Wikipedia)
I fondly remember my Mum sitting down on the floor and preparing the taro leaves to make patra at home. These leaves require a lot of attention so that you get the best out of them. It is then stuffed in a chickpea flour masala and steamed! Then on to curry or frying it!
These days we are extremely lucky to get pre cooked patra at its after steamed stage. Available all ready to cook and serve! We rarely deep fry anything in our home so I decided to roast the patra instead. With the onion that caramelize once roasted, a hint of fruitiness…
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