Hey Lykkers! Ever feel like you've only scratched the surface of Indian cuisine? We all know about butter chicken, biryani, and samosas, but there’s so much more hiding in local kitchens and small regional corners. Today, we’re diving into two lesser-known but totally delicious Indian delicacies that deserve way more love.
These are true hidden gems — home-cooked favorites that rarely make it onto restaurant menus but steal the spotlight once you taste them. Let’s explore two must-try recipes: a leafy, spiced snack from the west and a light, coconut-kissed seafood dish from the south.
Patra – The Rolled-Up Delight from Gujarat
If you’ve never heard of Patra (also called Alu Vadi in Maharashtra), you’re in for a treat. This dish uses colocasia leaves—broad, heart-shaped leaves rich in iron and fiber. Locals coat these leaves in a spiced chickpea flour paste, roll them up tightly, steam them, then slice and pan-fry for that perfect crispy edge.
It’s a mix of tangy, sweet, and spicy, with an earthy bite from the leaves. You might not find it on your usual Indian takeout menu, but in Gujarati and Maharashtrian homes, it’s a favorite snack with tea.
How to Make Patra?
Ingredients
- 6 colocasia (taro) leaves
- 1 cup chickpea flour (besan)
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp garam masala
- 2 tsp tamarind paste
- 1 tbsp jaggery or brown sugar
- Salt to taste
- Water to make a thick paste
- Oil for shallow frying
- Garnish: sesame seeds and grated coconut
Instructions
1. Wash and dry the leaves. Trim thick veins to make them pliable.
2. Mix chickpea flour with spices, tamarind, jaggery, salt, and just enough water to make a thick paste.
3. Spread the paste on a leaf, layer another on top, and repeat.
4. Roll tightly, steam for 25 minutes, then cool and slice.
5. Shallow-fry until golden and garnish with sesame and coconut.
Serve it warm with green chutney or a hot cup of chai.
Meen Peera – Kerala’s Coastal Classic
Now, let’s head south to Kerala, where seafood is life. Meen Peera is a humble, no-fuss dish that lets fish shine. It's made with small sardines or anchovies, fresh coconut, green chilies, and ginger—all lightly cooked without oil. The result? A dish that’s fresh, light, and bursting with natural flavor.
It’s not flashy, but it’s incredibly satisfying, especially when paired with a plate of steaming rice.
How to Make Meen Peera?
Ingredients
- 250g small sardines or anchovies
- 1 cup grated fresh coconut
- 2 green chilies, chopped
- 1 small piece ginger, minced
- 1 tsp turmeric
- 10 curry leaves
- Salt to taste
- Splash of water or kokum extract for tang
Instructions
1. In a pan, combine fish, coconut, chilies, ginger, turmeric, curry leaves, and salt.
2. Add a splash of water or kokum.
3. Cover and cook on low heat for 10–15 minutes.
4. Gently stir once cooked and serve hot.
Final Thoughts
These dishes aren’t just recipes—they’re stories passed down through generations. Patra brings the flavors of the western hills, while Meen Peera tastes like the sea breeze in a pan. They’re simple, healthy, and packed with authentic Indian flavor.
Next time you’re craving something new, skip the usual and give these gems a try. Curious about more hidden treasures from Indian kitchens? I’ve got plenty more where that came from.
