Authentic Parsi Patrel with Warm Brun Maska
Savor the exquisite layers of colocasia leaves coated in a tangy, spiced chickpea flour paste, gently steamed and shallow fried. This traditional Parsi delicacy offers a delightful burst of sweet, sour, and spicy flavors.
55min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
In a mixing bowl, combine gram flour, tamarind pulp, jaggery powder, ginger-garlic paste, red chili powder, turmeric powder, coriander-cumin powder, carom seeds, and salt. Add water gradually to form a thick, smooth paste.
2
Lay the largest colocasia leaf flat on a clean surface with the vein side facing up. Spread a thin layer of the prepared gram flour paste evenly over the leaf.
3
Place a second leaf slightly overlapping the first and apply the paste again. Repeat this for 3 to 4 leaves, stacking them on top of each other.
4
Fold the edges of the leaves in from the sides, then tightly roll them up into a firm cylindrical log, sealing the ends with a little extra paste.
5
Steam the rolled logs in a steamer for about 20 minutes until the leaves are tender and the gram flour coating is fully cooked. Remove and let them cool completely.
6
Slice the cooled rolls into half-inch thick rounds.
7
Heat oil in a frying pan, temper with mustard seeds, and shallow fry the slices until crispy and golden brown on both sides.
8
Garnish with freshly grated coconut and serve hot alongside warm, buttered Parsi brun maska.
Ingredients
8 large colocasia (arbi) leaves, washed and stems removed
1.5 cups besan (gram flour)
2 tablespoons tamarind pulp
2 tablespoons jaggery powder
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
0.5 teaspoon turmeric powder
1 teaspoon coriander-cumin powder
0.5 teaspoon carom seeds (ajwain)
Salt to taste
Water as needed
2 tablespoons oil for shallow frying
1 teaspoon mustard seeds
1 tablespoon fresh grated coconut for garnish
*This AI-generated recipe may contain inaccuracies.