Patra


Cuisine : Indian
Calories : 191
Type : Vegetarian
Serving Size : 4
Course : Appetizer
Preparation Time : 60  Min

INGREDIENTS
No Ingredient Quantity Measure Type
1 Gram flour (besan) 1 & 1/2 Cup
2 Colocassia leaves (arbi ke patte) 12
3 Coriander powder 2 Teaspoon
4 Cumin powder 1 Teaspoon
5 Red chilli powder 1 Teaspoon
6 Turmeric powder 1 Teaspoon
7 Garam masala powder 1/4th Teaspoon
8 Olive oil 4 Teaspoon
9 Asafoetida A Pinch
10 Scraped coconut 1/4th Cup
11 Coriander leaves 2 Tablespoon
12 Salt To taste
13 Sesame seeds 2 Tablespoon
14 Soda bicarbonate 1/2 Teaspoon
15 Green chilli paste 2 Teaspoon
16 Ginger paste 2 Teaspoon
17 Jaggery 3 & 1/2 Tablespoon
18 Tamarind 1
19 Mustard seeds 1 Teaspoon

Recipe Details
Paatra (Colocasia Leave’s Rolls) is very famous gujarati recipe. Paatra is made from Arbi (Colocasia) leaves. Litteral meaning of “Paatra/ Patra in gujarati is Leaves“. That’s why this recipe was named Paatra. The recipe has sweet, tangy and spicy taste. Paatra can be served all alone or it can be served as side dish in gujarati thali (dish).

Cooking Instructions
  1. Heat sufficient water in a steamer. Trim the stems of the arbi leaves an roll a rolling pin on the back side to soften the leaves.
  2. Place besan in a bowl, add ginger paste, green chilli paste, red chilli powder, coriander powder, cumin powder, turmeric powder, crushed sesame seeds, tamarind pulp, jaggery and sufficient water and mix into a thick paste. Add salt and mix again.
  3. Apply this paste all over the back side of an arbi leaf. Place another leaf over this with its pointed end opposite the first one. Apply the paste over this too. Fold the sides slightly and tightly roll.
  4. Keep the rolls on a perforated plate and keep it in the steamer. Cover with the lid and steam till done. Take the rolls out and let them cool completely. Slice into roundels.
  5. Heat oil in a non stick pan. Chop coriander leaves. Add asafoetida, mustard seeds and sesame seeds to the oil and when they splutter add the patra slices and toss. Transfer onto a serving plate, garnish with coconut and coriander leaves and serve hot.

Garnishing Instructions
Garnish with coconut and coriander leaves.

Serving Instructions
Serve immediately.

Related Recipes

Noodle Bhel

Type :   Vegetarian
Calories :   73
Cuisine :   Indian
Course :   Appetizer
Mathri (Materi)

Type :   Vegetarian
Calories :   30
Cuisine :   Indian
Course :   Appetizer
Stuffed Brinjal

Type :   Vegetarian
Calories :   163
Cuisine :   Indian
Course :   Appetizer
Sweet Corn Kachori

Type :   Vegetarian
Calories :   144
Cuisine :   Indian
Course :   Appetizer