Patra (dish)
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| Patra | |
|---|---|
| Alternative name(s): | |
| Timpa, vadya | |
| Place of origin: | |
| India | |
| Main ingredient(s): | |
| Gram flour | |
| Variations: | |
| Patrode | |
| Recipes at Wikibooks: | |
 Patra | |
| Media at Wikimedia Commons: | |
 Patra |
Patra is a popular vegetarian dish in the West region of India.[citation needed] It is known as aluchya vadya in Marathi, patra in Gujarati, and patrode in the Konkan region of India.[citation needed] Its main ingredient is crushed chickpeas (gram flour), wrapped in the leaf of the taro plant.[1]
Many different ways exist to prepare the dish. It is commonly rolled up with spices and tamarind paste, then sliced and fried. It is possible to buy tins of prepared rolls of patra.[citation needed]
It is known in some places as timpa.[citation needed]
References
- ↑ Patrado recipe Patra recipe from Konkan coast of India. Retrieved November 28, 2010.
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