Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, turiya patra / turai with arbi leaves rolls. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
For patra Clean arbi leaves and dry it. In a bowl take remaining besan and add all spices and seasoning and make a thick batter and spread evenly on arbi leaves and roll it and steam in the. Turiya Patra -Very simple yet delicious traditional Gujarati curry recipe from where I grew up.
Turiya Patra / Turai with arbi leaves rolls is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Turiya Patra / Turai with arbi leaves rolls is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have turiya patra / turai with arbi leaves rolls using 30 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Turiya Patra / Turai with arbi leaves rolls:
- Prepare For Patra - (12 - 15 leaves)
- Take 300 grams patra
- Prepare 1.5 Cup besan
- Take 1.5 Cup jowar flour
- Make ready 1/4 Cup coarsely crushed peanuts
- Make ready 1 tbsp chilli powder
- Take 1 tsp turmeric powder
- Get 1.5 tbsp garam masala
- Take to taste Salt
- Make ready 1 tsp ginger paste
- Get 1 tsp garlic paste
- Prepare 1 tsp green chilli paste
- Prepare 2 tbsp tamarind pulp
- Get 4 tbsp jaggery
- Take 1/2 tsp soda bi carb
- Get 3 tbsp oil
- Prepare 1.75 cup water
- Prepare For Turiya curry -
- Make ready 500 grams turiya
- Make ready 3 tbsp oil
- Get 1/2 tsp mustard seeds
- Make ready 1/4 tsp hing (asafoetida)
- Prepare 1 tsp ginger paste
- Take 1 tsp garlic paste
- Make ready 1/2 tsp turmeric powder
- Prepare 1 tbsp red chilli powder
- Prepare 1 tbsp coriander cumin powder
- Make ready 1 tbsp garam masala
- Make ready to taste Salt
- Get 1 tomato chopped
Heat oil in a pan; add mustard seeds, cumin seeds,. Generally they are called Taro or Elephant ears leaves. It comes from a root vegetable and all its parts roots, stems and leaves can be used in cooking. What we make is quiet close to the Gujarati version of colocasia leaf rolls called Patra, but as it is with most Indian recipes, every region has slight variations.
Steps to make Turiya Patra / Turai with arbi leaves rolls:
- Remove the veins from the leaves and wash them. It is batter to choose smaller leaves.
- In a big bowl add all the ingredients under Patra to make a mixture to apply on the leaves. Mix it well.
- Now take one leaf on a flat surface and cover it with the prepared mixture. Now fold both sides of the leaf and again cover it with the mixture. Now fold it in half and again apply some spice mixture. Now make it in a roll and keep aside.
- Prepare all the rolls in the same way and keep it aside.
- Wash turiya and cut into small pieces.
- In a heavy bottom pot, add oil and add mustard seeds. Let it crackle. Add hing and ginger, garlic paste and all the dry spices. Mix well. Now add turiya pieces to it and mix. Now add chopped tomato and 1 to 1.5 cup of water. Mix it and cover it until one boil.
- After getting one boil in the vegetable, arrange all the patra rolls on top of it and cover and cook on medium heat until done. It will take about 30 minutes.
- Serve hot with roti or rice.
Heat a tablespoon of oil in a wok. To it add mustard seeds and as they begin to splutter add curry leaves and garlic. Fry it till onions turn translucent. Sprinkle some chaat masala and fresh coriander leaves. Serve hot as a snack or with rotis or parathas.
So that is going to wrap this up for this special food turiya patra / turai with arbi leaves rolls recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
