Thai Style Rainbow Chard Patra
As crazy as some of them sound, these bizarre food ideas keep popping up in my head and I usually end up executing them with little or no struggle thanks to some of my culinary training & mostly because of my “friend in need” YouTube (of course.) But then on days like these, when my right brain throws “patras” at me, I’m thankful to have my parents around who are visiting from Bombay!
Disclaimer: I was a patra virgin up until this morning!
Given the traditional nature of this dish, and myemotional attachment as a pure bred Gujju, it was of paramount importance that I delivered this accurately. Having my mom & dad around for this particular blogpost couldn’t have been more perfectly timed. My mother, a far better cook than I am and of course a lot more experienced, showed me how to wrap & roll these babies. My dad, who happens to be a chemical whiz, is definitely more interested in the consistency & texture of all parties involved, so I was glad to have him on “Team Patra” as a technical analyst!
Needless to say, too many cooks definitely didn’t spoil these Thai Style Patras. Try it to believe it!
Recipe (for the Patra)
Ingredients (for the patra)
- 3 Large & 3 Medium Rainbow Chard Leaves: washed, dried and stalks trimmed, sliced & flattened.
(For the paste)
- 4 tbsp peanut butter powder
- 3 tbsp water
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 cup white rice flour
- 1 tbsp honey
- 1 tbsp sriracha sauce
(For the tempering)
- 2-3 tbsp sesame oil
- 1 Large green chili pepper, chopped
- 2 gloves garlic chopped
(For the garnish)
- 1 spring onion, chopped
- 1 tbsp black sesame seeds
- Mix all the paste ingredients in a large bowl till you get a smooth paste.
- On a clean work surface, lay down one large leaf, stalk side facing up.
- Spread a thin and even layer of paste all over the leaf.
- Place a medium sized leaf over it, stalk side facing up and the stem side facing each other. (See pic for reference)
- Apply a thin and even layer of paste on top of them.
- Fold the sides in and apply more paste.
- Fold over about an inch from the end of the larger leaf and apply some paste.
- Start rolling it up, starting from that same end till you get a nice and tight roll. Secure the edges with a bit of paste and set aside in a greased container you can use for steaming.
- Repeat the process for all 3 rolls and set them all in the same container.
- Steam for about 15 mins in a steamer. (I steamed them in an instant pot. 5 mins on the steam mode while sealing)
- Once cooked and cooled off (apparently the cooling off bit is very important while slicing. I should have listened) slice them with a sharp knife in 1/2 inch slices.
- Heat the oil for tempering in a large pan, and fry the garlic & chili till brown.
- Gently toss in the sliced Patra and cook for a couple minutes on each side till a little brown and crunchy.
- Garnish with spring onions & black sesame seeds.
- Serve with a special dipping sauce.
Dipping Sauce Recipe
- 2 tbsp soy sauce
- 2 tbsp sriracha sauce
- 2 tbsp sesame oil
- 1 tbsp lime
- Mix all the ingredients and whisk it till creamy. Serve with the Patra.