Authentic Parsi Patrel with Roasted Tomato Chutney
Tender colocasia leaves layered with a spiced gram flour paste, rolled, steamed, and pan-fried to crisp perfection. Served alongside a tangy roasted tomato chutney for a delightful textural contrast.
55min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
In a mixing bowl, combine gram flour, rice flour, tamarind pulp, jaggery, red chilli powder, turmeric, ginger-garlic paste, cumin-coriander powder, and salt. Add a little water to form a thick, spreadable paste.
2
Place the largest colocasia leaf flat on a board with the vein side facing up. Apply an even layer of the besan paste over the leaf.
3
Place a second leaf on top in the opposite direction and apply paste again. Repeat for 3-4 leaves to form a stack.
4
Fold the edges of the leaves inward tightly and roll the stack firmly into a cylinder, sealing the ends with more paste.
5
Steam the rolls in a steamer for 20 minutes until firm and cooked through. Let them cool completely, then slice into thick rounds.
6
Heat oil in a frying pan, add mustard seeds, and shallow-fry the sliced patrel rounds until crisp and golden brown on both sides.
7
Garnish with freshly grated coconut and serve hot with roasted tomato chutney.
Ingredients
8-10 large colocasia (arbi) leaves, washed and veins trimmed
1.5 cups gram flour (besan)
2 tablespoons rice flour
1 tablespoon tamarind pulp
2 tablespoons grated jaggery
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon ginger-garlic paste
1/2 teaspoon cumin-coriander powder
Salt to taste
2 tablespoons oil for pan-frying
1 teaspoon mustard seeds
1/4 cup fresh grated coconut for garnishing
*This AI-generated recipe may contain inaccuracies.