Red Cabbage Patra

Recipe by Clare Mcelhatton.

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Red Cabbage Patra Patra are an Indian snack, usually made with Colocasia Leaves. This recipe could also be made with Chard leaves. The spices used are just a guide, play around with what you have available. Serve the Patra as they are or with an extra dipping sauce.


Ingredients:

  • 8 large outer red cabbage leaves (approximate) For the Chick Pea batter:

  • 120g Chick Pea flour (gram flour)

  • 1tsp Salt

  • 1tsp Sugar (optional)

  • 1tsp Garlic (freshly grated or powdered)

  • 1 tsp Ginger (freshly grated or powdered)

  • 1tsp Tamarind paste

  • ½ fresh chilli or ½ tsp chilli flakes (to taste) Optional:

  • 1tsp Mustard seeds

  • 1tsp Curry leaves

  • 1tsp Sesame seeds

Steps:

  1. Wash the red cabbage leaves

  2. Steam or boil the leaves until they are tender and flexible (around 5 minutes).

  3. Allow the leaves to cool and remove the tough woody stem from each leaf. Remove an excess moisture with kitchen towel.

  4. For the ‘batter’ whisk together all the ingredients with around 90mls of water- or until you have a smooth batter (the consistency of smooth peanut butter) Or, use a stick blender to make the batter (with no need to grate the ginger & garlic)

  5. On a plate (to avoid a mess!) and starting with the largest leaf, spread an even coating of the batter onto each leaf. Stack the leaves in size order and alternative the direction of the leaves (from root to top); spreading a layer of the spice mix between each leaf.

  6. Once the cabbage leaves are stacked, tightly roll them from the outside edge in (rather than top to bottom). The cabbage leaves should resemble a Swiss Roll.

(Hold the rolled leaves in place with some toothpicks if it looks unstable)

  1. Steam the cabbage for 20 minutes (it may take a little longer) until the batter has set

  2. Remove and allow to cool completely

  3. Once chilled, slice into 1-inch thick discs

  4. In a frying pan, heat 1 tablespoon of oil and add the cabbage discs. Fry for 1-2 minutes on each side until golden brown. Remove and place on a plate.

  5. OPTIONAL In the remaining hot oil, add: 1tsp mustard seeds, 1 tsp sesame seeds and 1tsp curry leaves Heat until the aromas are released. Pour over the Patra for extra flavour.

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