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Curried Patra Leaves (Hot) - Top-Op

Curried Patra Leaves (Hot) - Top-Op

Curried Patra Leaves (Hot) - Top-Op

(Ref: TFO047)

Price: 1.95





Very sorry - this item is currently out of stock.
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350g

Curried Patra Leaves - ready to heat and serve

Serving Suggestions:

Idea #1:

• Cut Patra Roll into slices, fry to choice.

• Garnish with coconut, sesame seeds and coriander leaves.

Serve hot

Idea #2:

• In a frying pan heat a small amount of oil, add mustard seeds, fenugreek and asafoetida. Add chopped onions and fry til golden brown.

• Cut Patra into small pieces and add to above. Cook for 3-4 minutes on medium heat.

• Garnish with coconut, sesame seeds and coriander leaves.

Ingredients: Colocassia (Patra) Leaves, Gram Flour, Water, Jaggery, Vegetable Oil, Spices, Salt, Acetic Acid, Citric Acid.

Product of India.

If there are any allergens in the ingredients they are marked as bold.
•  Manufacturer (or, UK Distributor / Reseller) :

    Spices of India
    27 Haviland Road
    Ferndown Industrial Estate
    Wimborne
    Dorset, UK
    BH21 7SA
    UK
Testimonial:

"Dear Spices of India, I have been using Spices of India for about 2 years now. The reasons are many and varied... 1. Huge selection of products at very reasonable prices. 2. Unless you live in an area that has an Asian grocery shop or supermarket that also stocks these items then this is the fastest and most convenient way to shop.3. The service offered, from the initial online shop to receiving the order at home, is absolutely superb.4. For example, I placed my latest order on a Wednesday evening and the items were with me on Friday morning at 7.30am. How could you better that.5. If you are unsure about any product or the delivery schedule, then simply email them with your query. In most cases you will probably have a reply to your question within minutes. 6. In summing up then.....If you need Asian grocery products/cookware/cookbooks then look no further that Spices Of India for a totally unbeatable service. PS. No, I do not work for them!!"

- Bob Arnott