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FARALI PATRA INSTANT MIX METHOD
- Take 200 g. colocasia leaves, wash it and dry using a kitchen towwl. Place the leaves with the vein side facing you on a clean dry surface and remove the veins using sharp knife. Add necessary water in “SHRI HARI” Farali Patra instant Mix, mix it properly a prepare batter and keep a side. Place a leaf with the tip facing towards you, apply little batter and spread it using your finfers to make an even layer. Repeat with remaining colocasia leaves. Fold the leaf around 1″ from your side, ro;; it up tighty and keep a side.
- Steam all the roll in a steamer from 20 to 25 minutes till it becomes firm. After that to make it for cool and cut into a thick slices, keep a side. Heat the edible oil in a kadhai and add mustared seeds for crackle. Add the patra pices, toss gently and saut’e on medium flame for minute . you may fry the patra pieces.
- Serve with curd of chutney
Farali patra recipe
Farali Patra is a staple snack in almost every household of Gujarat through vrat days. These steamed dumplings can be served as an anytime snack or as farsaan with a farali meal. This mildly flavored and easy to make snack is very popular.
This Farali patra recipe uses colocasia leaves as the primary ingredients. The tempering of cumin seeds that are sprinkled on top adds more zest to this dish. Serve hot and enjoy with farali green chutney of mint and coriander.
Farali patra recipe is a delicious and tasty variation to popular snack Patra. Mildly spiced, sweet and tangy, scrumptious Farali Patra are so easy to prepare. Farali Patra can be deep fried too, but I am not very fond of fried patra, so I always steam and its tempered with cumin, sesame seeds and fresh curry leaves.
Farali Patra is staple snack in almost every household of Gujarat through vrat days. These steamed dumplings can be served as an anytime snack or as farsaan with a farali meal.
This mildly flavored and easy to make snack is very popular. This patra recipe uses colocassia leaves as the primary Ingredients. The tempering of cumin seeds that is sprinkled at top, adds more zest to this dish. Serve hot and enjoy with farali green chutney of mint and coriander.
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Moriyo, Sugar, Singoda, Rock nsalt, Red Chilli , Garam Masala, Lemon Ful, Soda Bicarbonate, Clove, Bay Leaf (All ingredients in Powder form)
|Protein||5.4 g /100 g.|
|Carbohydrate/100 g. (Sugar : 23.6 g.)||83.3 g/ 100 g.|
|Energy value Kcal/ 100 g.||364.7 K / 100g.|
|Dimensions||45 × 56 × 55 cm|