Beetroot Leaves Patra
A delicious tea-time snack made from fresh beetroot leaves, gram flour and spices.
Equipment
- Mixing bowl
- Kadhai/Pan for deep frying
- Steamer
- Knives and Cutting Board
- Whisk
Ingredients
- 25-30 Big Sized Beetroot Leaves
- 1 Cup Gram Flour (Besan)
- 1 tsp Salt
- 1 tbsp Ginger and Green Chilli Paste
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Carom Seeds (Ajwain)
- ½ tsp Turmeric Powder
- 1 tsp Dry Mango Powder (Aamchur)
- Water to make a thick batter
- Oil for deep frying
Instructions
- Wash the beetroot leaves thoroughly. Cut off the stems and separate the leaves. Keep them aside.
- In a bowl, combine gram flour with salt, red chilli powder, turmeric powder, carom seeds, dry mango powder and ginger-green chilli paste.
- Add water and whisk it to get a smooth, thick batter.
- Take one beetroot leaf. On its backside, spread the gram flour batter.
- Then, place another beetroot leaf on it. Spread the batter on it.
- In this way, stack about 6 leaves.
- Then, roll up the leaves.
- This way, make all the rolls.
- On high heat, steam these rolls for about 15 minutes.
- Turn off the steamer and let the rolls stay in the steamer for 10 minutes.
- Then, remove them and let them cool completely.
- Once they are cooled, cut them into thick slices.
- Heat oil in a pan, and on high heat, fry them until they turn crispy.
- Serve with ketchup or chutney.