Embrace the culinary journey of Gujarat with two delightful recipes that are sure to transport your taste buds to the heart of India – introducing the flavorful Sabudana Khichdi and the mouthwatering Patra. These dishes, deeply rooted in Gujarati cuisine, showcase the vibrant and diverse flavors of the region. Sabudana Khichdi, a wholesome and satisfying dish, combines the goodness of soaked sago pearls with an array of spices, potatoes, and peanuts, resulting in a dish that is not only delicious but also a staple during fasting periods. On the other hand, the Patra, crafted from colocasia leaves and besan, offers a delectable combination of textures and tastes, creating a unique culinary experience. Let’s dive into the simplicity and richness of these Gujarati delicacies, where every bite tells a story of tradition and flavor.
Sabudana Khichdi
Ingredients
- 1 Cup Sago (Sabudana) – Washed and Drained
- 2 Tbsp Oil
- 1 Tsp Cumin Seeds (Jeera)
- ¾ Cup Boiled and Peeled Potato Cubes
- Salt to taste
- ½ cup Roasted Coarsely Powdered Peanuts
- 2 tbsp finely chopped coriander (Dhania)
- 2 tsp finely chopped green chillies
- 5 to 6 curry leaves (kadi patta)
- 2 tsp lemon juice
- 2 tsp sugar
Method
- To make sabudana khichdi, mix sago and ¾ cup of water in a deep bowl. Keep it aside to soak for 2 hours.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the potatoes, sago, salt, peanuts, coriander, green chillies, curry leaves, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes.
- Serve the sabudana khichdi hot.
Ingredients for Patra
- 12 medium sizes colocasia leaves (arbi ke patte)
- 2 tbsp oil
- 1 tsp mustard seeds (rai/sarson)
- 2 tsp sesame seeds (til)
- A pinch of Asafoetida (hing)
For the Besan Mixture
- 2 1/2 cups Bengal Gram Flour (Besan)
- 1 tsp ginger-green chilli paste
- ½ tsp turmeric powder (haldi)
- 1 tsp chilli powder
- ½ tsp asafoetida (hing)
- ¾ cup grated jaggery (gur)
- 3 tbsp tamarind water (imli)
- Salt to Taste
For the Garnish
- 2 tbsp freshly grated coconut
- 2 tbsp finely chopped coriander (dhania)
Method
- To make Patra, place a colocassia leaf with the vein side facing upwards on a clean dry surface and remove the vein using a sharp knife.
- Clean the colocassia leaf on both the sides using a wet muslin cloth.
- Repeat steps 1 and 2 to destem and clean 11 more colocassia leaves.
- Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.
- Spread a little besan mixture evenly on the colocassia leaf using your fingers.
- Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Again spread a little besan mixture evenly over the colocassia leaf.
- Repeat steps 4 to 6 for 2 more leaves.
- Fold the leaves around 2” from both sides.
- Roll it up tightly from one end to the other end while applying a little besan mixture in each fold. Finally secure the other end using a little besan mixture and keep it aside.
- Repeat steps 4 to 9 to make 2 more rolls.
- Place all the 3 rolls in a steamer and cook for 20 to 25 minutes or till they become firm. Keep it aside to cool completely for approx. 10 minutes.
- When cooled, cut each roll into 12 mm. (½”) thick slices and keep aside.
- Heat the oil in a deep non-stick pan and add the mustard seeds.
- When the seeds crackle, add sesame seeds, asafoetida, and sauté on a medium flame for a few seconds.
- Add the patra pieces, toss gently and cook on a medium flame for 1 minute.
- Garnish the patras with coconut and coriander and serve.
Conclusion
As we conclude this culinary exploration into the heart of Gujarati cuisine, the Sabudana Khichdi and Patra stand as proud ambassadors of the rich and diverse flavors that characterize the region. The Sabudana Khichdi, with its blend of sago, potatoes, and aromatic spices, captures the essence of comfort and tradition. Meanwhile, the Patra, with its intricate layers of colocasia leaves and besan, serves as a testament to the artistry embedded in Gujarati culinary heritage. Whether you are a “Gujju Ben” looking to recreate the familiar flavors of home or an adventurous food enthusiast, these recipes promise a delightful journey through the tastes and aromas of Gujarat. So, go ahead, savor these dishes, and let the flavors of Gujarat dance on your palate.
