Pumpkin Leaves Patra

Pumpkin Leaves Patra is a delicious snack made using pumpkin leaves. It is similar to the traditional recipe of making patra using colocasia leaves. The paste made using chickpea flour, rice flour, ginger garlic chili paste, tamarind pulp, jaggery and other spices is applied on leaves. The leaves are then rolled into tight log and steamed. The steamed rolls are cut into pieces and served directly, or deep fried or stir fried with a tempering made using oil, mustard seeds abs sesame seeds. The steamed Patra are very healthy and nutritious. Pumpkin leaves are rich in calcium, potassium and vitamins.

Print

Pumpkin Leaves Patra

Pumpkin Leaves Patra is a delicious snack made using pumpkin leaves. It is similar to the traditional recipe of making patra using colocasia leaves. The paste made using chickpea flour, rice flour, ginger garlic chili paste, tamarind pulp, jaggery and other spices is applied on leaves. The leaves are then rolled into tight log and steamed. The steamed rolls are cut into pieces and served directly, or deep fried or stir fried with a tempering made using oil, mustard seeds abs sesame seeds. The steamed Patra are very healthy and nutritious. Pumpkin leaves are rich in calcium, potassium and vitamins.
Course Appetizer, Breakfast, dinner, festivalfood, glutenfree, hightea, savoury, Snack
Cuisine Gujarati, Indian
Keyword afternoonsnack, alltimefavorite, appetizer, festivalfood, glutenfree, gujaratifood, hotsnack, lunchbox, nonfriedsnack, partyfood, patra, picnicfood, potluckfood, pumpkin, steamed, traditionalrecipe, vegan
Prep Time 40 minutes
Cook Time 30 minutes
Servings 4 People
Calories 580kcal

Equipment

  • mixing bowl
  • knife
  • big bowl
  • kitchen towel
  • spoon
  • steamer or big pot with lid
  • colander
  • frying pan
  • spatula

Ingredients

filling

  • 2 cup chickpea flour besan
  • 1 cup rice flour chawal atta
  • 2 tbsp jaggery grated (I had used desi /natural jaggery)
  • 2 tbsp tamarind pulp
  • 1/2 tbsp lemon juice
  • 1.5 tbsp ginger garlic chili paste
  • 2 tsp garam masala
  • 1 tsp cumin powder roasted
  • 1/2 tsp asafoetida hing
  • 2 tsp coriander cumin powder
  • 1/2 tsp turmeric powder haldi
  • 2 tbsp oil
  • water around 1.25 -1.5 cups
  • salt as per taste
  • 24 pumpkin leaves

tempering

  • 2 tbsp oil
  • 1 tsp mustard seeds rai
  • 1 tbsp sesame seeds til
  • 1/4 tsp asafoetida hing
  • 2 tbsp coriander leaves to garnish

Instructions

Filling

  • In a mixing bowl add chick pea flour, rice flour.
  • Add oil, ginger garlic chili paste, turmeric powder, coriander cumin powder, garam masala, salt, grated jaggery and tamarind pulp.
  • Mix well. I had forgot to add roasted cumin powder in the previous step and had added in this step.
  • Add lemon juice and gradually add water and l and make a smooth and lump free batter mixing with hands or spoon or hand whisk. (The batter should not be too thick or not runny. It should be easily spreadable on leaves). So adjust water as needed. The batter is ready. Cover and keep aside for 15 minutes.

Washing and trimming pumpkin leaves and assembling to make patra

  • Wash pumpkin leaves at least 3-4 times in water. Gently rub the leaves while washing to remove any tiny hairs from it. Pat dry with clean kitchen towel and let the leaves air dry.
  • Take one dried pumpkin leaf.
  • Gently slide the knife on the centre thick stem and remove it without tearing the leaf. Similarly remove stems that are on side of the centre stem gently. Now similarly work with remaining leaves.
  • The leaf after removing the thick stems.
  • Similarly remove stems of remaining leaves.
  • Take one leaf. Place the smooth side down on the board and the veins side facing up as shown.
  • Now spread evenly the prepared filling with your hands on the entire leaf. Place another leaf on top of it as shown.
  • Spread the filling evenly on the leaf. Place another leaf on top of it as shown. So there will be three leaves together.
  • Now again spread the filling evenly on the third leaf. Fold the sides of the leaf as shown and apply filling on the folded part.
  • Now start rolling into a tight log from bottome to top by applying some filling.
  • Roll into a tight roll. Put some filling on the edge .
  • Seal the roll tightly.
  • Similarly prepare roll with remaining leaves. I had around 24 leaves and could make 8 rolls (3 leaves in each roll). Try to use big leaf as base and smaller leaves on top to make roll.
  • Now put the prepared rolls into a steamer and cover and steam for 40 minutes or till done.
  • Open the lid and remove the rolls and let them cool to room temperature.
  • Using sharp knife slice the rolls.
  • The pumkin leaves patra are ready. You can enjoy them directly with some peanut oil or stir fry them or deep fry them and serve.

Tempering

  • Heat oil in a pan. Add mustard seeds and sesame seeds and let they crackle. Add asafoetida.
  • Add the sliced patra and stir fry them. (Add lemon juice if you want).
  • Enjoy patra with tea.
  • You can sprinkle some chopped coriander while serving the patra.

Nutrition

Calories: 580kcal | Carbohydrates: 81g | Protein: 17g | Fat: 20g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 47mg | Potassium: 696mg | Fiber: 9g | Sugar: 18g | Vitamin A: 213IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 5mg

6 thoughts on “Pumpkin Leaves Patra”

    • Thank you so much Ros!! I am so happy to use the produce from your garden. Thank you for always giving me the leaves and different herbs from your garden. I am glad you loved the dish!!

      Reply

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.