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Surti Locho

By Dhara Choksi

Cuisines

Farali, Gujarati Cuisine: Snacks, Farsan

Patra is a popular Gujarati farsan. Main ingredient og the dish is leaf of the Taro plant, normally rolled up with spices and tamarind paste, then sliced and fried. Here we are sharing Farali Version of the same dish.

How To Cook:

Step 1: Remove the veins of taro leaves steadily with the help of a knife. Wash the leaves thoroughly in water. Wipe them and keep aside.

Step 2: Sift water-chestnut flour to remove lumps or unwanted debris. Now add red-chilly powder, ginger-chilly paste, lemon juice / curd, 1 tablespoon oil, cinnamon-clove powder and salt to it. Add water to the mixture and bring it up-to the consistency on which it can be spread evenly over leaves.

Step 3: Take a leaf and spread the mixture evenly on it. Take another leaf and put it in opposite direction over the first leaf and spread the mixture on it. Repeat the process ...for 3-4 leaves.

Step 4: Roll tightly this stack of leaves. Boil them with the help of steam for 15-20 mins.
(Note: The leaves will change their color after boiling)

Step 5: Let the boiled rolled leaves cool down. Now place them in a vertical direction and cut small horizontal pieces.

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Step 6: Heat oil in a pan. Add cumin seeds and after tampering add sesame seeds to it. Now add the cut pieces and shallow fry them on low heat for some-time till crunchy.

Step 7: Sprinkle grated coconut and finely chopped coriander leaves over it. Mix well and turn off the flame. Serve hot.

Kaywords: Farali Patra, Falahari Patra, Farali Paatra

For Queen's Kitchen, Recipe by: Dr. Ranna Pandya, Ishita Pandya

For Queen's Kitchen
Recipe by: Dr. Ranna Pandya, Ishita Pandya

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