Patra Kadhi

Another 660 Curries recipe, like the other patra recipe we make this one with frozen bags of patra rather than making it from scratch. This makes it a quick and easy weekday meal and oh so delicious. It refrigerates and reheats well, too, unlike most dairy sauces.

Ingredients

• 1L buttermilk¹
• 30mL chickpea flour
• 5mL white sugar
• 2.5mL coarse salt
• 2.5mL turmeric
• 2 fresh thai chilis, stems removed, sliced crossways
• 2 fresh thai chilis, stems removed, cut in half lengthways
• 30mL canola oil
• 5mL mustard seeds
• 6-8 medium fresh curry leaves
• 400g patra rounds (~1 frozen bag)

Procedure

1. In a bowl, whisk the chickpea flour into the buttermilk to make a homogenous, slightly frothy liquid.
2. Whisk in the sugar, salt, turmeric, and sliced chilis. Set aside.
3. Heal the oil in a large skillet over medium-high heat. Add the mustard seeds, cover, and cook until the seeds stop popping, ~30 seconds.
4. Throw in the remaining two chilis and the curry leaves, cautiously.
5. Add the patra rounds in a single layer. Cook until browned, 3-5 minutes. Flip and continue cooking until the other side is browned as well.
6. Pour the buttermilk sauce over the patra and wait for it to bubble (which should happen almost immediately). Reduce heat to medium and simmer, uncovered, without stirring, until thickened, 10-15 minutes.
7. Serve over basmati rice or a similar delicious, absorbent starch.

¹ Or, if you're feeling frisky, cream or a mix of milk and cream. If you don't have buttermilk but want that tanginess, mix in some plain yoghurt -- but if you don't have any handy, it tastes just fine without, too.