BOHRI STYLE PATVELIA

A combination of Patrel and Spicy Mutton Curry, the PATVELIA is a standard dish for most Dawoodi Bohra (a sub caste of Muslims) get-togethers and on few occasions a daily meal item. The Bohra’s usually dine in a Thaal (a Large Steel Plate usually of up to 3 Feet Diameter and surrounded by 6- 8 members of a family) and the Patvelia is served as an Appetizer / Starter evoking memories of family celebrations marked by laughter and delicious food. The Patvelia recipe has been handed down since Generations by the ladies of the Bohra family and each one boasts of their cooking skill learnt from their Granny. Most Muslim dominated localities in India offer Patvelia and it’s taken away to homes where there are celebrations of Marriage, Birthdays, Graduation, Misaak (Puberty of girls) and even to commemorate a deceased member of the family. In joint families the elders prepare the Patvelia themselves. The Bohra Thaal (Platter) has resemblance to the 14 course French Menu and each course served individually complements the previous on by contradicting tastes and flavours. Meals start with prayers and a pinch of salt and initiated by a Sweet dish or Ice-cream which is followed by an Appetizer, where the Patvelia is a regular occurrence. The Bohra’s term the flow of dish service as a sequence of Mithaas (Sweet) and Kharaas (Savoury). The whole meal in sequence is rich, aromatic Mughlai-inspired gravies with origins of Gujarati cooking along with Breads, Meat Roasts, Biryani rice and Fresh Fruits. The Patvelia is a mix of the Patrel also known as Patra made from Arvi Leaves (Colocasia leaves, synonym Cocoyam, Taro) along with gravy made with Mutton Boti (shanks) or Kheema (mince). The dish is served with generous amount of oil, also known as Roghan. Patvelia usually an Appetizer and can also be had with Indian Bread known as Chapatti or Phulka. Patvelia also serves as a first dish to break a fast during the holy month of Ramadan / Ramzan and the evening of breaking the fast is called Iftari.

Patvelia Recipe. Serves 6 on a Thaal Part 1- PATREL 10-12 Fresh Colocasia leaves (depending on size of leaf) 200 Gms Besan / Chickpea flour 2 Tbsp. Tamarind Paste 1 Tbsp. Ginger Garlic Paste 1 Tbsp. Red Chilli Powder 1 Tbsp. Cumin Powder 1 Tbsp. Coriander Powder ½ Tbsp. Turmeric Powder 1 Tbsp. Salt 2 Tbsp. Grated Jaggery Water to form paste Oil to shallow fry

METHOD: Wash and remove stems from Leaves. Keep aside. Mix all other ingredients in a bowl with water required to form a thick paste. Keep 1 Tbsp. aside for Gravy. Use rest for Patrel. Place one set of leaf on a flat surface and evenly spread the prepared Paste. Place another leaf and repeat the process. Repeat this for 5-6 layers by placing the leaves one on top of the other. Fold in the edges and roll the leaves from the base towards the tip. Hold tight and seal the sides with additional paste. Repeat with other set and form two thick rolls. Place the rolls in a Steamer and cook for 30-40 minutes till firm and cooked. Remove and cool. Cut into about half inch thick slices and shallow fry in Medium hot oil. Keep aside.

Part 1- GRAVY 350 Gms Mutton Shanks with boneless pieces or Mince. 2 Whole Onions 2 Tbsp. Ginger Garlic Paste 1 Tbsp. Green Chilli Paste 2 Tbsp. Red Chilli Powder 1 Tbsp. Turmeric Powder 2 Tbsp. Coriander Powder 1 Large Tomato 3-4 Garlic Cloves 1 Tbsp. Cumin Seeds ½ Tsp. Pepper Corns ½ Tsp. Green Cardamoms Few Bay Leaves (optional) 200 mls Refined Oil 1 Tbsp. Gram Flour Paste as made above. Salt to taste Water to dilute gravy Fresh Green Coriander / Fried Slivers Garlic, Tomato Wedge – To Garnish

METHOD: Finely chop Onions, Tomatoes, Coriander and Garlic. In a heavy-base pan add Oil and crackle the cumin and other condiments. Add and sauté onions till golden brown. Add the Ginger Garlic paste and Stir fry. Add the Meat and stir. Add all spices followed by Tomatoes and about 150 ml water and cook well stirring continuously until the gravy and meat is well-cooked and the Roghan (Oil) begins to surface. Now add the Gram Flour paste to give the thickness to the gravy. Gently stir in the Patrel pieces. Toss the pot lightly to mix the Gravy and the Patrel. (do not stir vigorously as Patrel might break / open up) Add Chopped Coriander. Garnish well and serve hot immediately.

HOW I WENT ABOUT IT.. Fresh Colocasia Leaves, Mutton Pieces were purchased from the local market at Andheri West in Mumbai, India. Most other ingredients were available at home. All fresh ingredients were washed well and kept ready for the dish. Patrel also known as Patra was first on the list of Mise En Place (Preparation). As per Recipe the Gram flour paste prepared, rubbed onto the spread out Colocasia leaves and rolled. Post 2 Rolls being ready, the same were steamed off in a perforated Colander inverted over boiling water in a large pot. This is a make shift steamer and works pretty well with a Lid covering the Pot. Once the Patrel were cooked well, it was left to cool and then cut into the desired thickness. Shallow fry in medium hot oil adds a lovely golden crust on the surface, and if one intending to have the Patrel only direct as an appetizer, a tempering of Mustard seeds, Chopped Coriander, Green chilli slivers is recommended. The Mutton Curry is such a delight to cook and my wife Arwa’s face lights up when she is requested to make the Bohri style Mutton curry. The recipe followed to the tee, the results in Taste, Flavours and Appearance were astounding and satisfying. Arwa suggested red chilli flakes, Roghan Oil, fried garlic. Onion slices and fried cardamom to be set around the plate as garnish to highlight the key characteristics of the dish. Conscious effort went into taking pictures of the dish, planning plates, bowls, background, lighting and all other aspects, considering the same had to be taken at home, devoid of any professional cameras, lighting or set-up. Ability of 3 phones.. the Iphone XR, Iphone 10 and One Plus 5T were tested to get the best results. Our cupboard was dug into to remove the Bohri cap, towels and sheets to add character to the Picture and a candle to add a touch of style. My cousin Karishma and Wife Arwa played the role of Spot-Girls holding a large towel overhead the plate to block the reflection of ceiling LED Lights.

TEAM AT WORK ON SATURDAY 27 MARCH 2021.. Mr. Tarun Bhatia (CHEFTB2), Mrs. Arwa Bhatia, Mrs. Karishma Katyal.

DESCRIPTION OF PICTURES.. Patrel1 – Fresh Colocasia leaves stacked with gram flour paste between the layers. Picture taken in the kitchen. Patrel2 – Patrel steamed off and cut into thick slices and shallow fried. Picture taken in the kitchen. Patvelia 1 to Patvelia 18 – Ready dish Patvelia portioned on two different plates and photos taken from different angles, with variety of presentations and garnish as well as efforts to change lighting effects with lights on and off, as well as a towel overhead to avoid shadows and light reflection on plate. Picture taken in the living room. All pictures were transferred to a Laptop and few were cropped. All images renamed from sequence 1 to 18 depicting the Patvelia.

Summary edit

Camera location	19° 08′ 10.77″ N, 72° 49′ 39.58″ E	View this and other nearby images on: OpenStreetMap	19.136326; 72.827660

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