KADALI BHANDA PATRA PODA (GRILLED BANANA FLOWER IN SAL LEAVES)-
Being an Odia soul, Patra Poda is an emotion and not just a food for me.
It is one of the most ancient way of typical pastoral way of cooking in our culture. Originated from the rural village culture, now spreading across the globe by the chefs.
Basically, this is a super healthier way of cooking with basic but healthy ingredients (generally available in the kitchen gardens or farms in the village area). Process includes a base ingredient marinated in spice paste and wrapped in a certain type of leave and cooked on a slow flame. We all know, our ancient way of cooking was by burning wood on Chulhas(stoves) or the super-smart moms in the house used to make pockets of a few ingredients slow-cooked the wooden arrangements in the house. Patra poda used to be an evening snack for the kids, in fact for the entire family.
Anyways we diet sensible people always focus on the low oil dishes more but and as I promised you all, I will try my level best not to make you crave for the junk while being on diet.
Before getting into the recipe let’s get into the nutritional facts of the ingredients used in this.
Banana flower/kadali bhanda– Banana flower is a rich source of potassium, vitamin A, vitamin C, vitamin E, minerals, fatty acid content, essential and non-essential amino acid, tannins, glycoside. Banana flower is a super source of antioxidants. It is absolutely low-calorie food with lesser carbs and higher mineral and fibre.
Garlic– we all know about these little pods which got a hell lot of nutritional and medicinal values in it. It works on the cholesterol levels which prevent heart strokes, prevent skin infections, best for common cold treatment, and lot more.
Mustard– It has anti-inflammatory properties and also reduces the severity of the asthma attack.
- 1 cup chopped Banana flower (boiled and then properly squeezed )
- 2tbsp mustard paste (1:1 ratio of yellow mustard and black mustard)
- 2tbsp thick fresh coconut milk
- 1tsp garlic paste
- 1tsp lime juice
- 1tsp finely chopped ginger
- 1tsp finely chopped green chillies
- 1tsp turmeric powder
- Salt to taste
- 2tbsp finely chopped onion
- 1/2tsp mustard oil
- In a mixing bowl, add boiled banana flower and all other ingredients.
- Take one salkhali/ disposable Sal leaves plates.
- Rub bit of mustard oil on one side of the sal khali./ plate made up of sal leaves.
- Put the banana flower mixture in the centre and make an intact pocket and seal it with toothpicks or skewers.
- Take a heavy-based frypan n put it on high flame for 1 min. When nicely hot put the pocket on it.
- Let it be for 30 seconds
- Put the flame on simmer to medium.
- Cook each side of the pocket for 20 min each on simmer flame.
- Now for it is time for my twist to give it the nice n typical patrapoda flavour, you need to put that roasted packet on direct flame with a wire roti grill just for 10-20 sec.
Best served in hot perfectly smoked n super yummy banana flower with some chapatti /Indian flatbread.