A legendary Bohra delicacy pairing crisp taro pin-wheels with spiced mutton gravy!
Every legendary dish begins with a simple idea. Long before Patra Gosh became a treasured Bohra delicacy, Patra itself was already a beloved dish across India. Somewhere along the way, a skilled khansama gently folded sliced Patra into rich mutton gravy, allowing each spiral to soak up deep, spiced meat juices. For generations, Patra Gosh has held a place of honor in Bohra homes as a true preservation of heritage and flavor.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| Base Ingredients | |||
| • | 3 | nos | Large steamed Patra rolls |
| • | 500 | g | Cooked Bhuna Gosh (thick mutton curry) |
| For Baghar (Tempering) | |||
| • | 60 | ml | Oil |
| • | 1 | g | Fenugreek seeds (methi dana) |
| • | 2 | g | Mustard seeds (rai) |
| • | 30 | g | Freshly grated coconut |
| • | 5 | g | Kashmiri red chilli powder |
| • | 15 | g | Tamarind paste |
| • | 2 | sprigs | Curry leaves |
| • | 5 | g | Salt, to taste |
| For Garnish | |||
| • | 15 | g | Fresh coriander leaves, finely chopped |
Method / Instructions
- 1. Slice & Fry Patra: Slice pre-steamed Patra rolls into medium-thick rounds. Heat oil in a pan and shallow-fry the slices on medium-low heat until golden and crisp on both sides. Set aside.
- 2. Layering (Dum): In a heavy-bottomed pan, arrange a layer of fried Patra at the bottom. Spread a layer of hot Bhuna Gosh with its thick gravy over the Patra, repeating the layers once more in a biryani-style arrangement.
- 3. Simmer on Dum: Cover with a tight-fitting lid and cook on low heat (dum) for 10 to 12 minutes so the Patra absorbs all the rich mutton juices.
- 4. Prepare Tempering: In a separate tempering pan, heat oil, add curry leaves, fenugreek seeds, and mustard seeds. Stir in freshly grated coconut, Kashmiri red chilli powder, tamarind paste, and a splash of water to form a fragrant tadka.
- 5. Finish & Serve: Pour the hot tempering evenly over the dum-cooked Patra Gosh. Garnish with chopped fresh coriander, toss very gently, and let rest for 2 to 5 minutes before serving hot. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) | ||
|---|---|---|---|
| π₯ Calories | 208 Kcal | ||
| πͺ Protein | 12.8 g | ||
| πΎ Carbohydrates | 11.2 g | ||
| π₯ Total Fat | π§ Saturated Fat | 4.8 g | |
| π± Dietary Fibre | 2.4 g | ||
| π¬ Total Sugars | 1.6 g | ||
| π§ Sodium | 272 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Layering fried Patra with thick mutton gravy gives this dish an exquisite, melt-in-your-mouth texture where every spiral absorbs the spiced meat juices.
Tips & Tricks
- Keep the mutton gravy extra thick so the Patra retains its bite and doesn't get overly soggy during dum cooking.
- Fry the Patra slices on medium-low heat to ensure they remain crisp on the outside even after absorbing gravy.
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