Authentic Parsi Patrel with Coconut Gravy
Tender colocasia leaves layered with a spicy, tangy jaggery- tamarind gram flour paste, rolled, steamed, and pan-fried before simmering in a fragrant coconut gravy.
75min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
In a bowl, mix gram flour, tamarind pulp, grated jaggery, ginger-green chilli paste, turmeric, chilli powder, cumin-coriander powder, and salt with a little water to form a thick, smooth spreading paste.
2
Lay the largest colocasia leaf flat on a clean surface, underside up. Apply an even layer of the paste over it.
3
Place another leaf on top, slightly overlapping, and apply the paste again. Repeat for 3-4 leaves to form a stack.
4
Fold the sides in tightly and roll the leaves up firmly from the bottom like a Swiss roll, sealing the ends with the paste.
5
Place the rolls in a steamer and steam for 20 minutes until cooked through. Let them cool completely, then slice into half-inch rounds.
6
Heat 2 tablespoons of oil in a pan and shallow fry the sliced patrel rounds until crisp on the edges. Set aside.
7
For the gravy, heat remaining oil in a pan, splutter mustard and cumin seeds, and sauté the chopped onions until golden brown.
8
Add tomato puree, coconut paste, and a splash of water, cooking until the oil separates from the masala.
9
Drop in the kokum petals and fried patrel slices gently into the simmering gravy, cooking for 5 minutes.
10
Garnish with freshly chopped coriander leaves and serve hot.
Ingredients
10-12 tender colocasia (arbi) leaves, washed and veins removed
1.5 cups gram flour (besan)
2 tablespoons tamarind pulp
3 tablespoons jaggery, grated
1 tablespoon ginger-green chilli paste
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon cumin-coriander powder
Salt to taste
1 cup freshly grated coconut
2 medium onions, finely chopped
2 tomatoes, pureed
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3-4 kokum petals
3 tablespoons vegetable oil
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.