Multi Millet Flour Patra is a traditional dish from Gujarat, India, made with a mixture of different types of millet flours, such as bajra, jowar, and ragi, along with a variety of spices and herbs. The mixture is formed into a dough and then steamed to make a patra, which is a type of leaf-wrapped preparation.
- 1 cup multi millet flour (bajra, jowar, ragi, etc.)
- 2 tbsp besan (chickpea flour)
- 1 tsp ginger-chilli paste
- 1 tsp sugar
- 1/2 tsp turmeric powder
- 1/2 tsp asafoetida
- 1/2 tsp mustard seeds
- 1/2 tsp sesame seeds
- 1/4 tsp cumin powder
- Salt, to taste
- Water, as needed
- Banana leaves or aluminum foil for wrapping
- In a mixing bowl, combine the multi millet flour, besan, ginger-chilli paste, sugar, turmeric powder, asafoetida, mustard seeds, sesame seeds, cumin powder, and salt.
- Add enough water to make a smooth dough.
- Divide the dough into small balls.
- Take a ball and roll it out into a circle.
- Place a few spoonfuls of the mixture onto the center of the dough.
- Bring the edges of the dough up to the center and seal to form a bundle.
- Place the patra bundle on a banana leaf or aluminum foil, and fold the leaf or foil to wrap it.
- Steam the wrapped patra for 10-15 minutes or until fully cooked.
- Serve hot with chutney or yogurt.
Note: You can also add finely chopped vegetables such as spinach, bottle gourd or green peas to the dough.